Deep Celebration Vanilla Cake

Deep Celebration Vanilla Cake

These beautiful soft Vanilla sponges are perfect for celebration cakes and super simple to make, the recipe creates three lovely deep six-inch cakes, each layer measuring just under three inches.

Ingredients

180g Clover spread.

480g Plain Flour

4 tsp Baking Powder

20g Corn Flour

2 tsp Milk Powder

500g Sugar

4 large Eggs

360g Whole Milk

40g natural yogurt or sour cream

2.5 tsp Vanilla Extract

1 tsp Golden Syrup

¼ tsp salt

Method

Preheat your oven to 140 degrees Centigrade Fan. Prepare three six-inch tins, they must be at least three inches deep. If you want perfect sides, you should line them with baking paper, ideal if you are making a naked cake. I used baking belts, this not only helps the sides of the cake to bake even, but it also helps to give a moist environment to the oven. If you don’t have belts, your bake may be slightly different timings, but I would pop a small tray of water in the bottom of the oven.

Beat together the clover spread and sugar until fluffy. Add in one room temperature egg at a time and mix on very low until each one is incorporated.

Mix the yogurt, milk, golden syrup, vanilla, and salt together and warm to room temperature, I pop this in the microwave.

Sieve the dry ingredients together.

With the mixer on low add a third of the dry and a third of the wet, when the mixture looks uniformed after about 20 seconds scrape down (don’t forget to scrape the paddle) and repeat with another third. Continue this until all is incorporated.

This is a wet batter, trust the process.

One final scrape down and with the mixer on medium, beat for a final 20 seconds.

This will give you 600g of batter for each tin, I find it best to weigh it in so that your cakes bake evenly.

Pop onto the middle shelf of the oven, all three tins. Bake for 56 minutes to 1 hour. Remember all ovens are different so you should check your bake. When its springy to the touch, the sides are starting to pull away and a skewer comes out clean they are done.

Cool in the tin for 20 minutes and then release the sides gently with a knife and turn onto a cooling rack.

When almost cooled cling wrap and wait until completely chilled before cutting.

Fill with your favourite buttercream, ours is Connors Silk and some lovely accompaniment. I’m using strawberry jam for these as this is for my friends up coming grandchild’s Baby Shower (her first).