Cool the cakes in the tins for up to 30 minutes after baking - if you leave them much longer, the sponges may start sticking. Don't open the oven door for the first half of the cake or the loss of heat may cause the cake to flop. Always set your timer for 5 minutes less than the recommended baking time and check on the progress of your cake. Make sure to grease and line your baking tins. Ideally you want to sieve in the flour and then fold in with a large metal spoon or spatula to keep as much air in as possible. Don’t overmix when adding in the flour as this can cause a tough cake texture. You may need to scrape down the sides of the bowl with a spatula to get all the butter and sugar creamed together perfectly. Ensure you cream the butter and sugar sufficiently until pale and fluffy, this will result in a lighter texture. Use eggs at room temperature - they will volumise better resulting in a fluffier sponge, and incorporate better with the other sponge cake ingredients. If you need to speed up the softening process, cut it into cubes and lay flat on a plate. Do not melt it, just leave it to come to room temperature. Make sure all your ingredients are the same temperature and not fridge cold. 
It is worth paying a little extra to buy good quality vanilla extract and avoid anything that says vanilla essence or flavouring, as the flavour is much deeper from real vanilla pods. What vanilla should I use to make this cake?įor the best flavour, we recommend making your own syrup using a vanilla pod or vanilla bean paste heated with caster sugar. However this recipe also contains yoghurt which keeps the sponge damp and being slightly acidic helps activate the self raising flour. It is similar to the American pound cake which uses equal quantities of butter, sugar and flour. It is made by using the creaming method whereby butter and sugar are creamed together before being mixed with eggs and finally folded with flour.
Vanilla cake is a basic sponge which is enriched with vanilla flavouring and typically covered in a plain buttercream.
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