Every baker needs a basic vanilla sponge cake in their collection. This delicious basic sponge is easy to make and will not disappoint.
Basic vanilla sponge cake
- 6 large eggs, separated
- 85g castor sugar
- 60ml (¼ cup) warm water
- 140g (1 cup) self-raising flour
- 60g butter, melted and cooled
- 5ml (1 tsp) vanilla extract
Preheat the oven to 180°C. Line the base of 2 x 20cm springform cake tins, grease and dust lightly with flour.
Beat the egg yolks with half the sugar, add the water and beat until the mixture is pale and creamy.
Sieve the flour 4 times and gently fold this into the yolk mixture. Stir in the butter and the vanilla extract.
In a separate bowl, beat the egg whites until stiff. Add the remaining sugar and keep beating until the mixture is smooth. (If you can still feel sugar grains when you rub a little of the mixture between your fingers, you need to keep beating.)
Fold the egg whites into the yolk mixture and pour equal amounts of the batter into the prepared tins.
Bake until a skewer comes out clean, about 25 minutes. Turn out onto cooling racks and leave to cool completely before icing.