Mary Berry's Vanilla Cake
A timeless vanilla sponge cake recipe inspired by Mary Berry, offering a light and fluffy texture with a deliciously simple flavour. Perfect for afternoon tea, family gatherings, or special occasions.
Equipment
- 2 x 20cm (8-inch) round cake tins
- Mixing bowls
- Measuring cups and scales
- Electric mixer or wooden spoon
- Wire cooling rack
- Spatula
Ingredients
- Cake Batter:
- 225 g self-raising flour
- 225 g caster sugar
- 225 g unsalted butter room temperature
- 4 large free-range eggs
- 1 level teaspoon baking powder
- 2 tablespoons milk
- Buttercream Filling:
- 100 g unsalted butter softened
- 200 g icing sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract optional
- Optional Fillings:
- 4 tablespoons strawberry or raspberry jam
- Fresh berries for garnish
Instructions
- Preheat & Prepare: Preheat oven to 180°C (160°C fan). Grease and line two 20cm (8-inch) cake tins.
- Mix Dry Ingredients: In a large bowl, sift together self-raising flour and baking powder.
- Mix Wet Ingredients: Cream butter and sugar until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition.
- Combine Batter: Gradually fold in the dry ingredients and milk until a smooth batter forms.
- Bake: Divide batter evenly between the cake tins. Bake for 20-25 minutes or until a skewer inserted in the center comes out clean.