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Eggless Vanilla Sponge Cake
Simple vanilla sponge cake with white icing and multicoloured sprinkles
The origins of the traditional old school cake recipe can be traced back to the 1980s. A wholesome treat that required only a few ingredients easily found in any household instantly became popular, still remaining an integral part of UK cuisine in modern times. In the early 20th century, it was common for schoolchildren to bring cakes and other treats from home to share with their classmates. However, with the advent of school meals, school cakes became a staple of the school lunch menu. School (vanilla) cakes have remained popular over the years due to their simplicity and affordability. They are filling and satisfying snacks that can be easily made in large batches to feed a large number of students. Additionally, school cakes are often served with a side of custard or cream, which provides added richness and texture.
Here’s my version of an eggless vanilla sponge cake. A delicious yet simple true British vanilla cake with icing and sprinkles – the classic easy bake for everyone to enjoy!
Salwaa’s Cape Malay Cooking
From My Kitchen To Yours – keeping our heritage alive since 2011!
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Ingredients:
1⅓ cups cake / plain / all purpose flour
¾ cup granulated sugar
½ tsp baking powder
Pinch of salt
¾ cup milk
½ cup plain yoghurt
½ cup oil
1 tsp vanilla essence
Method:
Preheat oven to 180°C.
Grease and line a 7″ round cake tin. You can also use a rectangular baking tray like I did with this one.
In a bowl mix together flour, sugar, baking powder, salt and baking soda.
Add the yogurt, oil, milk and vanilla in the centre.
Mix it to form a smooth batter.
Pour it into the prepared cake tin.
Bake for 30-40 minutes or until a tooth pick inserted comes out clean.
Rest it on the wire rack for 10 minutes.
Flip on the wire rack, remove tin and the paper.
For the topping:
200g icing sugar
3 tablespoons cold water
Sprinkles
FAQ:
Why has my cake dipped in the middle?
This might happen due to over mixing, an uneven baking temperature, or short baking times.
Why has my cake risen in the middle?
The reasons include the wrong quantity of the raising agent, a wrong size baking tray, or very high baking temperatures.
How do I know that the cake is done?
Try inserting a toothpick into it; a clean toothpick is a sign that your treat is ready.
How long can this cake last?
When stored in the fridge or in a cool place in an airtight container, it can last for about 3-4 days. But I can guarantee it will be gone within one day!
Ebony & Ivory Cake
Ebony & Ivory Cake
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Ebony & Ivory Cake
Ingredients:
100g soft butter
3 Tbsp cooking oil
1 cup sugar
3 large eggs
2 cups self-raising flour, sifted
1 tsp baking powder
3/4 cup warm milk
Extra:
3 Tbsp cocoa powder
1 Tbsp warm milk
¼ tsp baking powder
1 tsp caramel or vanilla essence
Method:
Preheat the oven to 180 degrees Celsius. Grease 2 x 20cm round cake tins.
Using a large mixing bowl cream the butter, oil and sugar together.
Mix in the eggs one at a time beating well after each addition.
Fold in the self-raising flour, baking powder and the milk.
Divide the mixture evenly in 2 bowls.
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In the one bowl mix in the caramel or vanilla essence.
Mix the cocoa and milk together. Add the cocoa mixture and the ¼ tsp baking powder to the other bowl. Stir well to combine.
Pour the individual mixtures into the prepared cake tins.
Bake in a preheated oven at 180 degrees Celsius for 25 – 30 minutes or until a skewer inserted in the middle of the cake comes out clean.
Remove from the oven and leave to sit in the tins for 5 minutes before turning out onto a wire rack to cool completely.
To finish:
½ cup fresh cream, whipped
Ganache:
200g Cadbury Diary milk chocolate
½ cup fresh cream
Melt together for 60 seconds in the microwave in a suitable container without stirring. Let it rest/stand for 2 minutes and stir to combine the chocolate and cream.
Sandwich the cake together with the whipped cream.
Pour the ganache over the cake whilst hot or refrigerate it for 30 minutes before spreading over the cake. Top with shavings of white and milk chocolate, optional.
© Cape Malay Cooking & Other Delights
Blueberry Sponge Cake
Blueberry Sponge Cake
Blueberry Sponge Cake
Plain sponge cake with blueberries and fresh cream. The blueberries may be substituted with strawberries, blackberries, apricots, etc…
Ingredients:
1 cup white sugar
125g soft butter
4 extra large eggs
1 tsp vanilla essence
1 tsp almond essence
1 1/2 cups cake flour
1 cup self-raising flour
2 tsps baking powder
1/2 cup milk
Topping:
1 cup sugar
250g blueberries
Juice of ½ lemon
500ml fresh cream
Method:
Preheat oven to 180 degrees Celsius
Grease 2 x 20cm baking tins with butter and sprinkle with flour
Cream sugar and butter until light and fluffy
Beat the eggs in one at a time
Add vanilla and almond essence
Add flour and baking powder, stir well to combine
Stir in milk and mix until the mixture is a smooth dropping consistency
Divide the mixture equally into the prepared tins and bake for 20 – 25 minutes
To check if cake is done insert a skewer in the middle of the cake, if it comes out clean it is done
Allow to cool slightly, turn out into a cooling rack to cool down completely
Meanwhile make the topping:
Pour the sugar into a heavy based pot over medium heat
Start stirring when the sugar starts to caramelised , stir until the sugar is dissolved and turned into syrup
Add ¼ cup of blueberries, cook and stir until the blueberries are soft and the mixture resembles jam
Add the lemon juice, stir and leave to cool completely
To assemble:
Sandwich the cakes together with whipped cream
Spread a generous layer of cream all over the cake
Pipe a topping of cream around the top and bottom of the cake
Pour the jam in the inside of the top piping
Sprinkle the rest of the blueberries over the jam
Cut into slices and enjoy 🙂
© Cape Malay Cooking & Other Delights
Click here for details of where to purchase my Cape Malay & Other Delights Cookbook
Blueberry Sponge Cake
Cape Malay Cooking & Other Delights - Salwaa Smith 
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