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How to Make a Delicious Moist Vanilla Sponge Cake

Updated on June 5, 2017

This recipe is an adaptation of a vanilla sponge recipe that has been in my family for many years. I have tweaked the quantities so that the cake is a little more moist and lasts longer before drying out.

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Cook Time

Cook time: 45 min
Ready in: 45 min
Yields: 6 Slices


  • 170g softened butter
  • 3 large eggs
  • 170g caster sugar
  • 170g self-raising flour, sifted
  • 1tsp vanilla extract
  • 1tsp baking powder
  • Pinch of salt

Making The Vanilla Sponge

  1. Pre grease a 20cm round cake tin and line the bottom of the tin with grease-proof paper. Set your oven to 180°C
  2. Put 170g softened butter, 170g caster sugar, 3 large eggs, 170g self-raising flour sifted, 1tsp baking powder, 1tsp vanilla extract and a pinch of salt in a large mixing bowl and beat with a spoon until it is a smooth batter. Take care not to beat too much air into the mix.
  3. Pour or spoon the batter mixture into your tin, gently smooth over the top with a fork and bake it on the middle shelf of of your pre heated 180°C oven for about 45-50 minutes, or until it has fully risen with a nice golden top. You can insert a fork into the centre of the cake and the fork should come out clean if it is ready.
  4. Remove the cake from the oven, let it sit for 10 minutes then gently transfer it from the tin to your wire cake rack to let it cool.


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