This recipe takes me back to the very first cake that I baked, I was about 10 years old. My family and I hosted a visitor from Singapore and he tought it would be a great idea if I baked a cake. Being the brave heart that I was, I gladly accepted the challenge. The cake was round and covered in sugar, and not knowing how to make icing I took a whole lot of butter and mixed it with a whole lot of sugar. I iced the cake as soon as it got out of the oven and yes the butter-sugar icing melted and soaked right through the cake.. I carefully cut a slice and handed it to our fretful guest, he ate the cake and kindly complemented me even though the cake was a complete disaster. Thankfully I didn't give up on baking and now I can proudly say, that disastrous cake started my journey as a baker. After many tried and failed attempts my baking got a whole lot better.
Here is my recipe for a vanilla Sponge cake with butter cream frosting. You can repeat the recipe for the cake if you want extra height. This recipe can be baked in different tins as well to get different results, you will just need to check the time you have it in the oven.
You will Need:
125 g Butter 200 g Sugar 5 ml Vanilla Essence 3 Eggs 280 g cake flour 15 ml baking powder 150 ml milk
200 g butter
500 g Icing Sugar
5ml vanilla essence
+/- 5 tbs milk
Preheat the oven to 180°C. Grease and line 2 x 20 cm cake tins.
Cream the butter and sugar together until light and creamy. Add the vanilla essence.
Add the eggs one at a time, beating well after each addition.
Sift the flour and baking powder
Fold into the creamed mixture, alternately with the milk.
Spoon mixture into the prepared cake tins, and bake for 20-25 minutes until golden in colour.
Cool completely before icing.
Cream butter and icing sugar together.
Add the vanilla essence and enough milk to make a soft spreading consistency.