Vanilla Layer Cake
Classic vanilla sponge cake, suitable for preparation in a food processor, forms the base for many birthday cakes and can be decorated to fit a variety of occasions.
Ingredients
Unsalted butter (room temperature)
225 g
Caster sugar
225 g
Self-raising flour (sifted)
210 g (sifted)
Cornstarch
25 g
Baking powder
1 tsp
Eggs (large, free-range or organic)
4 (large, free-range or organic)
Vanilla extract
1 tsp
Semi-skimmed milk (room temperature)
3 tbsp
Instructions
1
Prepare the oven and tins
Preheat the oven to 160°C (fan) / 180°C / 350°F / Gas mark 4. Grease two 20cm cake tins and line with baking parchment.
2
Make the batter (food processor method)
Place the butter, sugar, flour, cornstarch and baking powder in a food processor. Pulse a few times until evenly mixed. Gradually add the remaining ingredients and process briefly until just combined. Do not overmix or you will knock out the air.
3
Make the batter (hand mixer method)
(Alternative method) Cream the butter and sugar in a bowl until pale and smooth, about 3–5 minutes. Mix the dry ingredients in a separate bowl. Add the eggs one at a time, beating well after each addition, alternating with the dry ingredients, and finally add the vanilla extract and milk. Beat well after each addition, but again do not overbeat.
4
Bake
Divide the batter evenly between the two tins and bake in the oven for about 25 minutes until risen and golden. Insert a skewer into the centre of one of the cakes; it should come out clean. Remove from the oven and leave in the tins for about 10 minutes, then turn out onto a cooling rack. Peel the baking parchment off the bottom of the cakes.
5
Assemble and decorate
Once cool, sandwich the two layers together with half of the buttercream and spread the remainder over the top of the cake. Decorate with appropriate decorations for the occasion. As an alternative, the classic Victoria sponge can be sandwiched with a thin layer of strawberry or raspberry jam and vanilla buttercream, or with freshly whipped double cream and sliced strawberries, dusted with icing sugar on top.
