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Vanilla sponge

Light and luscious, this vanilla sponge recipe will never fail to produce a great sponge base for afternoon tea or brilliant pops! If you fancy a change, for a more zingy flavour simply follow the flavour tips for a citrus version.

You will need…

• 175g (6oz) soft butter or margarine

• 175g (6oz) caster sugar

• 1 tsp (5ml) vanilla extract (or 2 tsp/10ml weaker vanilla essence)

• 3 large eggs, beaten

• 175g (6oz) self-raising flour

1 Preheat your oven to 180°C/350°F/Gas 4 or 160°C for an electric fan-assisted oven.

2 Grease and line a deep 20cm (8in) round baking tin or two shallow tins and set to one side.

3 Add the butter and sugar to the bowl of an electric mixer and cream together with the vanilla extract until light and fluffy.

4 Add the eggs gradually and then sift the flour into the mixture and combine on a low speed.

5 Spoon the mixture evenly into your tins. Bake for approximately forty-five minutes if using a deep tin or thirty minutes in shallow tins, or until a skewer inserted into the centre of the sponge cake comes out clean. Cool on a wire rack.

It’s easy to vary the flavours of this sponge cake. For an orange sponge, add the grated zest of one cleaned and unwaxed orange. For a lemon sponge, add the grated zest of one cleaned and unwaxed lemon.