Sponge cake is one of the most versatile and easy desserts to make, with endless flavor combinations to experiment with. From a fruity Victoria sandwich to a rich chocolate cake, there are so many ways to switch up this simple vanilla sponge cake recipe. Here’s the fastest way to make your own basic sponge and the best ingredients to add to make it even more awesome.
How to make a sponge cake
This delicious tea time treat is perfect for the holiday weekend and can be whipped up from start to finish in less than an hour.
To make your sponge cake, you will need:
- 2 cake tins of 20 cm lined with baking paper
- An electric whisk
- 225g unsalted butter or margarine
- 225 g golden caster sugar
- 225 g sifted self-rising flour
- four large eggs
- A teaspoon of vanilla extract
- A splash of milk
- Icing sugar for sprinkling
- Optional toppings of jam, lemon curd, whipped cream, buttercream
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What to add to sponge cake
While the cakes can be enjoyed as is with just a hint of vanilla, these fluffy sponges will need a sturdy filling to sandwich the two halves.
The lemon curd and jam should be spread over a light layer of freshly whipped cream or sweetened buttercream on the inner layers of the cakes.
To make your own plain buttercream, you will need:
- 200g soft unsalted butter
- 500g sifted icing sugar
Slowly add the icing sugar to a bowl of softened butter and whisk until thick and creamy.
Add a few drops of vanilla extract or lemon flavoring to change the flavor of the icing, or two tablespoons of cocoa powder and a dash of milk for chocolate buttercream.
You can add more for a deeper flavor, just make sure the consistency is well balanced to keep it thick but spreadable.
Simply fill the cakes and place them together before dusting the top with icing sugar.