Description
A classic vanilla sponge cake designed for stability and flavor, providing a sturdy yet moist base that is perfect for milestone celebrations. This reliable recipe is ideal for fondant decoration and maintains its tender texture for several days.
Ingredients
- 1 ⅔ cups (375 g) soft butter or margarine
- 1 ⅞ cups (375 g) caster sugar
- 5 cups (625 g) self-raising flour
- 6 large eggs, room temperature
- 4 tablespoons milk
- 3 teaspoons vanilla extract
- Approx. 2.2 lbs (1 kg) fondant icing
- 140g (approx. ½ cup + 2 tbsp) softened butter
- 280g (2 ¼ cups) sifted icing sugar
- Splash of milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven to 320°F (160°C) and line a deep 9-inch round baking tin with parchment paper.
- Cream the soft margarine and caster sugar together in a large bowl until the mixture is very pale and fluffy.
- In a separate bowl, whisk the eggs and 4 tablespoons of milk together until combined.
- Gently fold the egg mixture and self-raising flour into the creamed butter in alternating batches, then beat in the vanilla extract until smooth.
- Pour the batter into the prepared tin and bake for 1 hour and 15 minutes, or until a skewer inserted into the center comes out clean.
- Cool the cake in the tin for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the buttercream by beating 140g softened butter, 280g icing sugar, a splash of milk, and a 1/4 teaspoon of vanilla until creamy.
- Cover the top and sides of the cooled cake with a thin layer of buttercream to act as a crumb coat.
- Roll out the fondant on a surface dusted with icing sugar to a 1/2 cm thickness and carefully drape it over the cake, smoothing the surface before trimming the edges.
Notes
To ensure a perfectly smooth finish, allow the crumb coat to set in the refrigerator for 30 minutes before applying the fondant. Using room temperature eggs and butter is essential to prevent the batter from curdling and to achieve the best possible rise.
- Prep Time: 30 mins
- Cook Time: 1 hour 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: British