Description
A delightful mini vanilla sponge cake baked in two 5″ tins—perfectly moist, tender, and ideal for creating charming bento-style cakes.
Ingredients
100 g butter or margarine, room temperature
100 g caster sugar
½ tsp vanilla extract
2 large eggs
100 g self-raising flour
Instructions
- Preheat oven to 160 °C fan / 180 °C conventional / Gas Mark 4.
- Grease and flour or line two 5″ cake tins with parchment paper.
- Beat butter and sugar together until pale and fluffy.
- Add eggs one at a time, beating well after each. Mix in vanilla extract. Add a little flour if mixture curdles.
- Gently fold in the flour until fully combined.
- Divide batter evenly between tins. Create a slight dip in the center to prevent doming.
- Bake for 25 minutes, or until a skewer comes out clean.
- Cool in tins for 10 minutes, then turn out onto a wire rack to cool completely.
- Wrap cooled cakes in cling film until ready to use.
Notes
- Add citrus zest for a flavor twist.
- Replace 15g flour with cocoa for chocolate sponge.
- Use GF self-raising flour for a gluten-free version.
- Infuse with herbs or use vanilla bean paste for depth.
- Convert into cupcakes by baking 15–18 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1/4 of recipe (half of a layer)
- Calories: 210
- Sugar: 14g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 85mg
