Name: Bento Cake 5″ Vanilla Sponge
Prep time: 10 min
Cook time: 25 min
Total time: 45 min
Cuisine: British
Ingredients: 100 g butter or margarine, room temperature; 100 g caster sugar; ½ tsp vanilla extract; 2 large eggs; 100 g self-raising flour

Jump to Recipe·Leave a Review

Short Description

A delightful mini vanilla sponge cake baked in two 5″ tins—perfectly moist, tender, and ideal for creating charming bento-style cakes.

Why You’ll Love This Recipe

This recipe produces a delicate, evenly-baked sponge with a tender crumb and classic vanilla aroma. Portioning and slicing are easy, making it ideal for decorating or filling. Plus, it’s simple enough for bakers of any level!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

100 g butter or margarine (bring to room temperature, about 1 hour before use)
100 g caster sugar
½ tsp vanilla extract
2 large eggs
100 g self‑raising flour

Directions

Preheat the Oven
Preheat to 160 °C fan / 180 °C conventional / Gas Mark 4.
Prepare Cake Tins
Line two 5″ cake tins by greasing with butter and dusting with flour, or use parchment paper.
Cream Butter and Sugar
In a bowl, beat butter and sugar together with a hand mixer until pale and fluffy.
Add Eggs and Vanilla
Beat in eggs one at a time, adding vanilla. If the mixture curdles, add a spoonful of flour.
Incorporate Flour
Gently fold in the self‑raising flour until no streaks remain. Scrape the bowl to ensure everything is combined.
Fill Pans Evenly
Portion batter equally into the two tins. Use a scale for precision.
Prevent Doming
Create a slight dip in the center of each batter mound to encourage even rising.
Bake
Bake for 25 minutes or until a skewer inserted in the center comes out clean.
Cool Slightly
Let the cakes cool in the tins for about 10 minutes, then turn out onto a wire rack.
Wrap and Store
Once fully cool, wrap each sponge tightly in cling film until ready for filling or decorating.

Servings And Timing

Makes: Two 5″ sponge layers
Prep Time: ~10 minutes
Bake Time: 25 minutes
Cool Time: 10 minutes in tin, plus further cooling on rack
Total Time: ~45 minutes

Variations

Flavor Boost: Add lemon or orange zest to the batter for extra zing.
Chocolate Twist: Substitute 15 g of flour with cocoa powder for chocolate sponge.
Gluten-Free: Use a 1:1 gluten-free self-raising flour blend.
Herb Infusion: Add a pinch of lavender or chopped fresh herbs like lemon thyme to the batter.
Vanilla Upgrade: Use vanilla bean paste or seeds instead of extract for a deeper vanilla flavor.

Storage/Reheating

Unfilled Cake: Wrapped in cling film at room temperature, stores for up to 3 days.
Refrigeration: If filled with perishable fillings, store in the fridge for 2–3 days.
Freezing: Individual sponge layers can be frozen for up to 1 month; thaw in the fridge before decorating.

FAQs

1. Can I make just one 5″ cake instead of two?

Yes, halve the ingredients and bake in a single 5″ tin for one layer.

2. How do I know it’s cooked?

The sponge is done when a skewer inserted in the center comes out clean and the cake springs back gently.

3. Why make a dip in the batter?

A small dip prevents the cake from forming a dome, giving you flat layers for easier decorating.

4. Can I use plain flour and baking powder instead?

Yes—substitute self-raising flour with 100 g plain flour plus 1½ tsp baking powder.

5. Why wrap the sponge in cling film?

Wrapping locks in moisture, ensuring the sponge remains soft until you’re ready to frost.

6. Can I fill the layers immediately?

Yes—if they’ve cooled completely. Slight wrapping can help prevent crumbs during assembly.

7. What’s the best frosting for this cake?

Buttercream, whipped cream with fresh fruit, or ganache all pair beautifully with this sponge.

8. Can I make cupcakes instead?

Yes—fill lined muffin tins with about 2 Tbsp batter each; bake for 15–18 minutes at same temperature.

9. Does margarine work as well as butter?

Yes, margarine works too—just ensure it’s at room temperature for smooth creaming.

10. Can I add food coloring?

Absolutely—add a few drops of gel food color to the butter-sugar mixture or frosting for a vibrant cake.

Conclusion

This 5″ Vanilla Sponge recipe is the perfect base for creating charming bento cakes or layered treats. Simple and versatile yet elegant in flavor and texture, it’s a baker’s delight you’ll make again and again. Enjoy decorating and sharing your creation!