Oldie but a goodie. Here’s my spin on the classic. Everybody loves cake but cake sometimes needs some improvements. To make things less dry I’ve added vegetable oil, egg yolks and buttermilk to a classic sponge base. I’ve generously filled with raspberry jam and buttercream. Word on the street is whipped cream is more traditional, but the filling is up to you! Dead easy and your nan will love it x
An electric whisk will make your life much easier! A solid investment for your kitchen when baking. You can of course hand whisk, but it will take longer.
Bumping up the egg yolks lends a lot of richness to the sponge. Buttermilk brings moisture and tenderness. Vegetable oil adds moisture.
You can fill with whipped cream instead of buttercream if you like.
225g plain flour
1.5 tsp baking powder
1/2 tsp salt
1/2 tsp bicarbonate soda
200g caster sugar
3 tbsp vegetable oil
150g butter, softened at room temperature
3 egg yolks
1 large egg
2 tsp vanilla extract
150ml buttermilk, or whole milk and 2 tbsp of lemon juice mixed together and left to sift for 10 minutes
Buttercream & Filling:
100g butter, softened at room temperature
140g icing sugar
1 tbsp milk
1 tsp vanilla extract
Half a jar of raspberry or strawberry jam.
Icing sugar for dusting
Preheat your oven to 160c fan / 180c standard. Grease and line two 8-inch cake pans and line with greaseproof paper.
FOR THE SPONGE
In a large bowl sift together the dry ingredients and set aside.
In another large mixing bowl, use an electric whisk to beat together the butter, sugar and oil. Take your time to beat until fluffy and pale.
Add the egg yolks and egg one at a time. Again, take your time here to beat well between additions. The mixture should be almost custardy in texture when finished.
Beat in the vanilla extract until combined.
Whisk in 1/3rd of the dry ingredients, alternating with the buttermilk until no more dry ingredients and buttermilk remain.
Evenly spoon the mixture into the cake tins and bake for 25-30 minutes, until a toothpick comes out of the sponge clean.
Transfer to wire racks to cool down completely.
FOR THE BUTTERCREAM
Use your electric whisk to beat together the butter, icing sugar, vanilla and milk until pale, fluffy and creamy.
Spread a thick layer of buttercream on the top of one of the sponge halves. Top with the jam and sandwich the second cake layer on top.
Dust generously with icing sugar and enjoy!