This is my own recipe for the most simple Vanilla Sponge cake ever – week 49 of our 52 week challenge!
I love these Bundt style tins as you can fill the middle with whatever you like….they do go particularly well with fresh fruit though. *it is a slightly heavier cake since it is served with ice cream and fruit – i would make a lighter one for an actual Victoria sponge*
Simple sponge cake made special!
Ingredients:
200g Caster sugar
200g Butter
200g Self Raising flour
4 eggs
Splash of vanilla essense (be generous)
pinch of salt
Method:
*heat up oven to 190 degrees c*
1. Combine the butter and sugar in a bowl and mix until smooth and creamy.
2. Beat the eggs in a seperate jug/bowl, measure out and sieve the flour.
3. Gradually add the eggs and flour to the butter mix slowly.
4. Continue mixing for approx 6-9 mins and add the pinch of salt and vanilla as you go.
5. Turn out into a lightly greased (for funny shaped tins i use the low calorie spray oil) tin.
6. Level off the top and bake for approx 20-25 minutes. 
Remove once a cake tester comes out of the mix clean.
7. Leave to cool in the tin for 5 minutes before turning onto a cooling rack to cool completely.
8. Place onto the serving dish.
9. Pile the middle with your chosen fruit and sprinkle with icing sugar.
(doesnt it look pretty in my Nigella Cake dome!!)
10. Serve with ice cream (we used Tesco Chocolate cookie mix) or cream and enjoy 🙂
What would you fill yours with?
