Vanilla Sponge Cake

Ingredients

• 250 g self raisin flour
• 180 g to 200g caster sugar use according to how sweet you want the cake to be
• 250 g softened unsalted butter plus more for greasing pan room temperature
• 2 teaspoon vanilla extract
• 2 tablespoons full fat milk
• ½ teaspoon salted caramel extract optional
• 1 teaspoon baking powder
• 4 medium eggs at room temperature

Direction

1. Preheat the oven at 180C/350F or 160C/320F for a fan oven, you want to use the shelf of the oven, so that the heat is distributed almost evenly
2. Butter the pans (2 x 8-inch cake pan), dust with flour to cover the whole buttered pan or place a baking sheet at the bottom of the pan
3. Sift the flour and baking powder in one bowl and set aside
4. In another bowl, add the butter and sugar and whisk using hand-held mixer until light and fluffy. This should be for about 5 minutes
5. Break the eggs into a small bowl and add the vanilla and caramel extract, add the egg one at a time into the creamed butter and whisk to combine. Add the milk and mix to combine
6. Once combined, add the sifted flour and baking powder (if using) and gently fold into the wet ingredients with a spatula until well combined and smooth.
7. Divide the cake batter into the cake pan evenly and bake in the oven for 20 minutes or when the toothpick inserted comes out clean.
8. Leave to cool for about 5 minutes and turn unto a cooling rack. Once cooled, sandwich the cakes with buttercream or strawberry jam and cream.Slice cake, serve and enjoy.