I have made (
and eaten!) way too many cakes since lockdown began, but with a house full of hungry boys there doesn’t seem to be any waste 🤷♀️ My cakes are usually simple to make, using classic flavour combinations. This “Old School” vanilla sponge is always gratefully received no matter what your age. I made this using my new @kenwoodworld food processor, which is absolutely amazing, I don’t think I’ve ever seen a sponge mix to smooth and creamy! See my stories for more..
Makes 2 Cakes
225g butter - room temperature
225g caster sugar
4 eggs - room temperature and whisked
3 teaspoons vanilla extract or paste
225g self raising flour
150g icing sugar
20ml lemon juice and hot water combination
Hundreds & Thousands (sprinkles)
Preheat the oven to 170 degrees.
Cream the butter and sugar together until pale and fluffy. Add the eggs drop at a time whilst mixing hard. Continue until fully incorporated. Slowly fold in the flour until combined.
Split between the 2 loaf tins. Add the raspberries to the top and poke in a little with your finger. Bake for 30-35 minutes or until cooked through. Check with a cocktail stick, if clean when it’s removed then the cake is cooked. Allow to cool on a wire rack.
Mix the icing ingredients together and top the cakes. Sprinkle with hundreds & thousands. Allow to set.