Are you looking for a light and fluffy vanilla sponge cake recipe with oil that’s perfect for any occasion? Look no further! This recipe is easy to make and produces a cake that is moist and delicious. Whether you’re celebrating a birthday, hosting a tea party, or simply want to indulge in a sweet treat, this vanilla sponge cake will not disappoint.
Ingredients
- 225g self-raising flour
- 1 tsp baking powder
- Pinch of salt
- 225g caster sugar
- 3 large eggs
- 1 tsp vanilla extract
- 125ml vegetable oil
- 125ml milk
Instructions
- Preheat your oven to 180°C/fan 160°C/gas mark 4. Grease and line two 20cm cake tins.
- In a large bowl, sift together the flour, baking powder, and salt. Stir in the caster sugar.
- In a separate bowl, whisk together the eggs and vanilla extract until light and fluffy.
- Gradually add the vegetable oil and whisk until well combined.
- Add the egg mixture to the dry ingredients and mix until just combined.
- Stir in the milk until the batter is smooth and well combined.
- Divide the batter evenly between the two cake tins.
- Bake for 25-30 minutes, or until a skewer inserted into the centre of each cake comes out clean.
- Remove the cakes from the oven and allow to cool in their tins for 10 minutes before transferring them to a wire rack to cool completely.
- Once cool, sandwich the two cakes together with your favourite filling and decorate as desired.
Nutritional Information
Serving size: 1 slice (1/8 of the cake)
- Calories: 312
- Protein: 4g
- Fat: 14g
- Carbohydrates: 42g
- Sugar: 26g
- Fibre: 0g
Cooking Time
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Equipment
- 2 x 20cm cake tins
- Baking paper
- Mixing bowls
- Whisk
- Spatula
- Cooling rack
Serving Suggestions
Vanilla sponge cake is delicious on its own, but it’s even better when served with a dollop of whipped cream and fresh berries. You could also try filling the cake with buttercream, jam, or lemon curd for a tasty twist.
Variations
For a chocolate twist on this recipe, replace 25g of the self-raising flour with cocoa powder. You could also add a teaspoon of espresso powder to bring out the chocolate flavour even more.
Substitutions
If you don’t have vegetable oil, you could use sunflower oil or even melted butter instead. You could also use almond or oat milk instead of cow’s milk for a dairy-free alternative.
Storage
Store the cake in an airtight container at room temperature for up to 3 days. Alternatively, you can freeze the cake for up to 1 month. To thaw, simply leave the cake at room temperature for a few hours before serving.
Tips
- Make sure all of your ingredients are at room temperature before you start baking. This will help to ensure that the cake rises evenly.
- Don’t overmix the batter or you’ll end up with a tough cake. Mix until just combined.
- Be careful not to overbake the cake, or it will be dry. Check it regularly after 20 minutes.
Notes
This recipe is for a classic vanilla sponge cake. If you’re looking for something a little more adventurous, feel free to experiment with different flavours and fillings.
Frequently Asked Questions
Can I use plain flour instead of self-raising flour?
You can, but you’ll need to add 2 teaspoons of baking powder to the recipe to help the cake rise.
Can I use olive oil instead of vegetable oil?
You can, but be aware that olive oil has a stronger flavour than vegetable oil, so it may affect the taste of the cake.
Can I freeze the cake?
Yes, you can freeze the cake for up to 1 month. To thaw, simply leave the cake at room temperature for a few hours before serving.
This vanilla sponge cake recipe with oil UK is easy to make and produces a cake that is moist, fluffy and delicious. With a few simple ingredients and some basic baking equipment, you can create a cake that is perfect for any occasion. Whether you’re celebrating a birthday, hosting a tea party, or simply want to indulge in a sweet treat, this vanilla sponge cake will not disappoint. So why not give it a try and see for yourself?