Frost Form - Ultimate Vanilla Sponge Recipe

Our vanilla sponge cake is not only super easy to make but also incredibly delicious! We're all about making your cake life easier, so this recipe is a breeze—just add all your ingredients to your bowl and mix. This sponge works wonderfully with our Frost Form, ensuring no stress about which cake recipe to use. Our recipe is baked in 4 layers, resulting in no burnt or hard crusts and beautifully flat layers. Yay!

Ingredients:

• Soft Butter:

  • Soften your butter using a microwave on the defrost setting. Room temperature butter won't be soft enough. You can use salted or unsalted butter. Avoid margarine as it won't be as stable.

• Self-Raising Flour:

  • Sieve to avoid any lumps.
  • To make your own: combine 1 cup of plain flour and 2 teaspoons of baking powder.

• Organic Eggs:

  • Use fresh large free-range organic eggs for the best results.

• Oil:

  • Sunflower or vegetable oil to keep your cakes lovely and moist.

• Caster Sugar

• Extras:

  • Add flavouring or colouring of your choice.

Frost Form Ultimate Vanilla Sponge Recipe Chart: 

 - Sizing Guide: This recipe is enough to fill a Frost Form with a cake inside up to a 7” high cake. If you want a different height, then divide the ingredients by 7 and multiply by the height you want. For example, if your cake is 5” high you would divide the ingredients by 7 and multiply by 5.

- Measuremnts: We do not recommend using cups, milliliters, or any other volumetric measurements for our recipes, as they may not provide accurate results. Instead, all our recipes are listed in grams. To achieve the best baking accuracy, we strongly advise investing in a kitchen scale.

Method:

1. Prepare Your Tins:

   • Preheat your oven to 140°C fan. Spray your 4 tins with cake release spray and line the bottoms with parchment.

2. Mix the Ingredients:

   • Add all your ingredients to a stand mixer or use an electric hand whisk. Mix until fully combined and smooth. Be careful not to over-mix.

3. Divide the Batter:

   • Equally divide your batter among the four tins. Lightly tap your tins on the counter to help flatten the batter. You can also use a spatula to assist.

4. Bake:

   • Bake for about 40 minutes or until a skewer comes out clean. Your sponge should be a lovely light golden color.

5. Cool and Store:

   • Remove the cakes from the oven and let them cool for about 5-10 minutes. Once cooled, remove them from the tins and let them cool to room temperature. Wrap your layers individually in cling film and store them in your fridge overnight before using them with your Frost Form for best results!

Storage:

• Store in your fridge for up to a week or freeze for 1-2 months.