- 100 g (7 tablespoons) unsalted butter
- 100 g (1/2 cup) granulated sugar
- 2 1/2 ml (1/2 teaspoon) vanilla extract
- 2 medium eggs
- 100 g (7/8 cup) self-rising flour
Sometimes you want a small cake: just enough to serve a few. Make small-batch vanilla cake! I use a 6-inch round cake pan, and the finished cake fits perfectly on a luncheon plate.
I use both weight and traditional volume (cups and tablespoons) measurements in my cooking. For this cake, I’ll give both.
Preheat the oven to 375˚F / 190˚C. Grease a 6-inch (15-20 cm) baking tin.
Put butter, sugar, and vanilla extract into a bowl, and beat it well, until the consistency is creamy and lump-free. Beat in the eggs, one at a time. Finally, fold in the self-rising flour and mix well.
Pour the batter into the baking tin, and place in the oven. Bake for 20-25 minutes, until risen and golden brown on top. The cake should be pulling away from the sides of the pan, and the top should spring back when gently pushed in the middle. A toothpick inserted in the middle will come out with only one or two little crumbs.
cool and serve
Let the cake cool in its pan for 10 minutes, then turn it out onto a wire rack and let it cool completely.
This is a perfect small vanilla sponge cake to split and eat with whipped cream and peaches (shown above) or other fruit. You might also make a classic Victoria Sponge by filling the layers with jam and whipped cream, then dusting the top with sugar. It’s also excellent with a drizzle of glaze or simply eaten plain.