How to make My Vanilla Sponge Cake Recipe - Tutorial - video Dailymotion

Qasim Jaweria

Hi and welcome back to my kitchen. So you have been asking for the recipe for my vanilla sponge cakes that I use in quite a lot of my video tutorials and here it is!!   In this video I will give you all the ingredients to bake my fluffy 6 inch round cake made up of 4x 1 inch layers covered in vanilla buttercream.   I hope you love the recipe and find it as delicious as I do!  The ingredients you will need to make this 6 inch cake are: 12oz / 340g – Self Raising Flour 12oz/ 340g  – Butter 12oz/ 340g  – Caster Sugar 4 eggs 2tbsp – Vanilla Essence / Flavouring  I then bake my cake in 2x 6 inch round cake tins for around 45 minutes on the middle shelf of a normal oven at 180 degrees Celsius.   For the buttercream you will need: 18oz/ 500g  – Icing Sugar 9oz/ 250g  – Butter 1tbsp – Vanilla Essence / Flavouring 2.5tbsp – Milk I really hope you have enjoyed the video and found it useful. If you have please click Like and if you want to see more videos like this please Follow.

Transcript

00:00In order to make my vanilla sponge cake, I've just got my Kenwood mixer here. So I'm using

00:05this one with the large paddle attachment, but if you haven't got a large mixer, you can just use a

00:11hand electric whisk, or you can just mix your cake by hand. I can then start to add all the

00:16ingredients. So first of all, I'm going to start with 12 ounces of self-raising flour. So 12 ounces

00:24is 340 grams, but I will put all the measurements in the description below. So I'm just going to

00:29use a sieve and just pop that into my bowl. I'm then going to add the exact same amount of

00:34caster sugar. So I've just got 12 ounces of caster sugar, or 340 grams. I've then got 12 ounces of

00:42butter. Now, this butter is just at room temperature. If you wanted to find an alternative

00:46to butter, you could just use a spread, but you need to make sure that it's a spread for baking.

00:52Now, next I'm going to add four eggs to this. Now, if any of you have seen my vanilla cupcake recipe,

00:58this is very similar to that, and I just find it such a great recipe to use.

01:04So I just changed the different quantities to whether I'm making cupcakes or making a larger

01:09cake. So the last thing that I'm going to add to my mixture is my flavoring. So in this glass,

01:14I just have two tablespoons of vanilla extract, but you can use any flavoring that you like.

01:21So once all of my ingredients are in my bowl, I'm just going to attach it to my mixer,

01:25and on a medium speed, just mix it up until all of those ingredients are combined into a nice,

01:31smooth mixture. So while the mixture is mixing, I thought I would just remind you that if you like

01:37this video, then don't forget that you can subscribe to the Case by Lane YouTube channel

01:40for more videos like this. Okay, so I'm just making sure that all that mixture is completely

01:47combined, and you're left with this nice, smooth consistency. Now, if you did want to have a

01:54colored cake, then at this stage, you might want to add some edible food gel. Now, the gels are

01:59always the best ones to use just because they are quite concentrated, and you're not going to add

02:03any more liquid to your mixture. But now this is ready, the next thing that I'm going to do is just

02:08prepare my tins. So the cake tins that I'm going to use are two six-inch cake tins. Now, these ones

02:14just have separate bottoms. So what I'm going to do first is just prepare them so that my cake

02:20isn't going to stick to the side. I've just got some kitchen paper and I've just put some

02:25butter on there. Just pop my butter all the way around the edge, making sure that I get right into

02:32that bottom corner. And I'm also going to go around the edge of the bottom. I'm then going

02:39to take spare flour and just dust that inside my tin. So I've just popped it in there. So I'm just

02:46going to run that all the way around the edge, just coating that butter. And I'm just going to

02:51dust out any excess flour that hasn't stuck. I'm then going to pop my bottom into my cake tin and

02:59just pop some more flour, just so those edges are nice and covered. I've just cut out two

03:07circle pieces of parchment paper that just fit nicely into the bottom of those tins. I'm now

03:12going to divide my mixture into my two tins. Okay. So once my mixture has been added, I'm just

03:25going to go around and smooth that down. I'm then going to create a well in the middle of my mixture.

03:32So just pull that cake away. Now these are ready. I'm just going to pop these into my oven at 180

03:39degrees. Now, I just use a normal oven rather than my fan oven. And the reason for this is

03:45because a fan oven will cook the outside of the cake a lot quicker than the inside. So I'm going

03:50to put these in the middle shelf for around 45 minutes, but you might want to check on them

03:55towards the end of the bake, just because some ovens are slightly different. Okay. So I have

04:00already checked these, but just before you take your cakes out of the oven, you just want to take

04:05a skewer and just push that in the center of the cake. Now, if the stick comes out completely bare

04:12and there's no cake mixture on there, then they are baked all the way through.

04:17Okay. So once I've allowed the cakes to cool in their tins for around 10 minutes, I'm just going

04:22to take a knife. So this one is just a straight edge knife, and I'm just going to run that around

04:27the edge of my tins. I'm then just going to turn out my cakes. Now, because we do have this dome

04:34on the top of the cake, I'm just going to flip my cakes over just so the flat edge is on the bottom.

04:40Now, I'm just going to leave my cakes on my cooling tray just until they've completely

04:45cooled. I'm going to wrap them in some cling film or plastic wrap and just pop them in the fridge

04:50for around half an hour to an hour. Now, the reason that I like to do this is just because I need to

04:56take the top of the cakes off and also divide them into my layers. It's a lot easier to do

05:02when the cakes are slightly more firm. Now, if I'm not in a complete hurry to make my cake,

05:08I do usually leave my cakes in the fridge overnight just to completely firm up so that

05:12they're a lot easier to cut, and especially if I'm going to be carving my cakes into different

05:18shapes. The great thing is once your cakes have been removed from the fridge and they come back

05:22to room temperature, they will go nice and soft and fluffy like they are now. So once your cakes

05:28have been chilled in the fridge, I'm just going to take off the plastic wrap and then using a

05:34serrated edge knife, I'm just going to take the top off the cake. I can then turn it over,

05:39and depending on how colored the bottom is, I just like to remove just a layer from the bottom

05:46just so you've got that nice cake. I'm then going to divide each of my cakes into two.

05:52So I'm just going to work from the middle and just cut those into inch slices. Here you have

05:59a slice of your vanilla sponge cake. So from these two cakes, I will get four different layers. Once

06:07your layers are all stacked, you have a nice four-inch cake. These can now be filled and

06:13covered in your decoration of choice. So for this one, I'm just going to fill it with some

06:18vanilla buttercream to match the flavoring of the cake. So for the buttercream, I've just used

06:24500 grams of icing sugar, which I've mixed with 250 grams of salted butter. Now you can use

06:32unsalted. I just prefer the taste. And when you're making buttercream, you have to remember you need

06:37to use real butter. You can't use any spreads because they are too soft. So that I've also

06:43added one tablespoon of vanilla extract and two and a quarter tablespoons of milk. And I've

06:50blended that all together in my electric mixer. Now I will put a link in the description below

06:55to a more detailed video on how I make my vanilla buttercream if you'd like to check that out.

07:01I can then use my vanilla buttercream to sandwich between the different layers of my cake.

07:06So here we have the finished vanilla sponge cake. Now I really hope you've enjoyed this video

07:11tutorial and would enjoy using this recipe for yourselves. I personally love this recipe

07:17and find it so helpful if I'm just making a round cake or if I need to carve a cake.

07:23Also, if you haven't already and you'd like to see more...

How to make My Vanilla Sponge Cake Recipe - Tutorial

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