Description
This Fluffy Vanilla Sponge Delight is soft, light, and just sweet enough to make any day feel special. You’ll love how easy it is to whip up and decorate with your favorite frosting.
Ingredients
Units
Scale
Sponge Cake
- 1 cup plus 2 tablespoons - 250 g margarine
- 2 cups caster sugar
- 3 large eggs, separated
- 1 tsp vanilla essence
- 1 cup milk
- 3 cups self-raising flour
Vanilla Buttercream Frosting
- 3/4 cup - 175 g butter
- 2 cups icing sugar
- 3 tbsp boiling water
- 1 tsp vanilla essence
Optional Chocolate Frosting
- 4 tbsp cocoa powder
- 3 tbsp boiling water (from above)
Decoration
- Grated milk chocolate
- Sprinkles
Instructions
- Preheat your oven to 180°C (325°F) and grease or line a 9-inch round cake tin.
- In a large bowl, cream together 250 g margarine and 2 cups caster sugar until light and fluffy; the fluffier, the better.
- Beat in 3 egg yolks and 1 tsp vanilla essence until smooth.
- Add 3 cups self-raising flour and 1 cup milk alternately, a little at a time, mixing gently but thoroughly.
- In a separate bowl, whisk 3 egg whites until stiff peaks form.
- Gently fold them into the batter, keeping as much air in as possible.
- Pour the batter into the prepared tin and smooth the top.
- Bake for 30–40 min at 180°C (325°F).
- A skewer inserted in the center should come out clean.
- While the cake cools, make the frosting.
- Beat 175 g butter until soft, then gradually mix in 2 cups icing sugar, 3 tbsp boiling water, and 1 tsp vanilla essence until creamy and smooth.
- For chocolate frosting, mix 4 tbsp cocoa powder with 3 tbsp boiling water to make a paste, then add it to the butter before the sugar.
- Once the cake is completely cooled, frost it with your buttercream. Top with grated milk chocolate and sprinkles if you like a fun, festive look.
Notes
Created, prepared, tried, and tested Gail
