A super simple vanilla sponge cake great for snacking or for making layered cakes. Learn how to make…
- 225 g unsalted butter , cut into 8 pieces and softened
- 4 large eggs at room temperature
- 1⁄2 cup / 125 ml milk room temperature
- 2 tsp vanilla extract
- 1 3/4 cups / 265g plain flour (all purpose flour)
- 1/4 cup cornflour / cornstarch
- 2 tsp baking powder
- 1 1/2 cups / 330g sugar
- 3/4 tsp salt
- STRAWBERRIES & CREAM:
- 2 1/2 cups / 625 ml whipping cream
- 2 tbsp white sugar
- 1 tsp vanilla extract
- 400 g strawberries , halved (1 1/2 punnets)
Preheat oven to 180C/350F (standard) or 160C/320F (fan / convection). Put the rack in the middle of the oven.
Butter 2 x 20cm / 8″ cake pans (Note 2). Line the base with baking paper.
Place Wet ingredients in a bowl and whisk to combine.
Place dry ingredients in a bowl and use a handheld beater on speed 1 (slowest) to quickly whisk.
Add 1/3 of the butter, then put the beater whisk in the butter, and mix using speed 1. Once the butter is incorporated a bit, speed up to 5 and whisk for 10 seconds.
Add another 1/3 of the butter then repeat, then add remaining butter and repeat again. It should look like wet sand (see video / photos in post).
Add half the Wet mixture, beat until incorporated. Add remaining Wet mixture, then beat on speed 5 (medium) until almost completely smooth.
Divide between cake pans, smooth surface (it levels out in the oven), then bake for 25 minutes.
A skewer inserted into the middle should come out clean but moist.
Cool on cooling rack for at least 15 minutes then remove cake from pan.
FROSTING / DECORATING WITH STRAWBERRIES & CREAM:
Optional: Use a serrated knife to cut the top off each cake to make it completely flat. This makes neat layers when you cut into the cake.
Place cream, vanilla and sugar in a bowl. Beat on high with a handheld beater or stand mixer until firm peaks form.
If piping little swirls around the edge like in the photos, transfer 1 cup of cream into a piping bag fitted with a large star nozzle.
Place a cake on a serving platter. Spread a thin layer of cream over the top.
Cover with strawberries, cut side down.
Top with 1/3 of the cream.
Place 2nd cake on top. Cover top and sides with remaining cream. Pipe cream around the edge.
Decorate with remaining strawberries, as desired.