Vanilla Sponge Cake

Method

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1. Heat the oven to 175°C / 350°F. Butter and line two 20 cm tins.

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2. Put the flour, cornflour, sugar, baking powder and salt in a mixer bowl and mix on low for 30 seconds.

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3. Add the softened butter and the oil and mix on low for 2 minutes, until the mixture looks like damp sand and no loose flour remains.

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4. Whisk the milk, eggs and vanilla together in a jug.

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5. With the mixer on low, add half the liquid and beat 30 seconds until smooth. Scrape down.

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6. Add the rest in two goes, beating 20 seconds after each. Stop the moment it is smooth — this batter does not need air beaten into it.

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7. Divide between the tins and bake 26 to 30 minutes, until the tops spring back and a skewer comes out clean.

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8. Cool in the tins 10 minutes, then turn out onto racks and cool completely before filling.

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Chef’s Tips

• Butter genuinely softened — 19°C, dents under a finger without greasing it. Cold butter will not rub into the flour and warm butter will not hold the structure.
• Do not substitute the cornflour away. It is what makes this a sponge rather than a pound cake.
• For a birthday cake, soak each layer with 2 tablespoons of sugar syrup before filling.

Pairing Suggestions

• Raspberry jam and whipped cream
• Lemon curd
• Strong tea

Storage & Reheating

Wrapped at room temperature for 3 days. Unfilled layers freeze for 3 months; thaw wrapped so the condensation lands on the wrapping rather than the crumb.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.