Delicious vanilla sponge cake which is light but moist. I use this for any white/vanilla sponge… so moreish especially when using the vanilla pods.

Credit to BBC Good Food website.


  • 250g pack unsalted butter , softened, plus extra for greasing
  • 250g golden caster sugar
  • seeds scraped from 1 vanilla pod or 1 tsp vanilla paste
  • 5 large eggs , cracked into a jug
  • 85g plain flour
  • 100g full-fat Greek yogurt (I used Total)
  • 250g self-raising flour
  • 3 tbsp semi-skimmed milk


  1. Heat oven to 160C/140C fan/gas 3. Grease a round, deep 20cm tin, then line the base and sides with non-stick baking paper.

Using electric beaters or a tabletop mixer, beat the butter, sugar, vanilla and ¼ tsp salt together until pale and fluffy, then pour in the eggs, one at a time, giving the mix a really good beating before adding the next. Add 1 tbsp of the plain flour if the mix starts to look slimy rather than fluffy. Beat in the yogurt.

Mix the flours; then, using a large metal spoon, fold them into the batter, followed by the milk. Spoon the mix into the tin and bake for 1 hr 20 mins or until well risen and golden – a skewer inserted into the middle should come out clean.


kkimsky Says... 2010-07-27 18:37:04

any chance of getting conversion into american measurements. Thank You

ctirella Says... 2010-07-28 06:01:56

can u please tell me what is semi-skimmed milk and caster sugar thanks.

DebbieRoth Says... 2010-07-28 06:29:04

Sounds like a good recipe, can you easily enough convert the grams into cups - if I don't have a scale at home? & the questions about the milk & sugar above, Thanks!

caferock05 Says... 2010-07-28 07:18:31

This does sound like a good recipe and to those above me, I know that caster sugar is super fine sugar but I have not come across semi-skimmed milk.

mpowelljones Says... 2010-07-28 09:08:28

I'm guessing semi-skimmed milk is probably the equivalent of 2% milk. Not completely fat-free, but not full-fat either. Just a thought.

LisaPeps Says... 2010-07-28 12:35:50

Yep semi-skimmed milk is 2% fat milk. Caster sugar is the same as American superfine.

Here is a website for ingredient conversions:

LHUmom3 Says... 2010-07-29 06:01:10

What is Greek Yogurt?

bakescupcakes Says... 2010-07-29 20:19:22

this recipe sounds great! can't wait to try it! thanks for sharing.

crazycakes1974 Says... 2010-07-30 05:28:33

i would love to try this recipe, but how do you convert the gms to cups?

littlejewel Says... 2010-07-31 13:22:08

I think you could use sourcream to replace the greek yogart, the consistancy is similar. I will try and let you know.

grammy1963 Says... 2010-07-31 19:21:49

Sounds wonderful but could you please convert the baking temperatures into farenheit Thanks

LisaPeps Says... 2010-08-01 13:03:32

It's 320 F, greek yoghurt is made by fage in the US I think.

225g butter = 1 cup (so 250g will be 1 cup plus a little bit) 250g caster sugar = 1 and 1/3 cups

I assume in the US that you can't get Self Raising flour, so I assume you would total the Plain and SR flour to 335g which is 3 and 1/3 cups of all purpose flour. Then add baking powder, the rule of thumb is 3 teaspoons per 8 oz, 8 oz is 225g so add 3 teaspoons of baking powder so that it equals the 250g of SR flour the recipe calls for.

I think that answers all the questions asked :) Feel free to ask more.

graciesj Says... 2010-08-02 04:48:22

castor sugar, you can make at home! all u need is regular sugar and a food processer. place the grat' sugar and blend away until it becomes powdery:)

cocobean Says... 2010-08-03 18:38:23

I don't think you can make castor sugar that way. I think you will end up with powdered sugar. Castor sugar is superfine sugar not powdered sugar.

graciesj Says... 2010-08-05 09:43:37

nop I made it last week and it turns into super fine sugar, not powder! try it!:)

scythswife Says... 2010-10-22 06:26:19

is this a good cake for sculpting? I am trying to find a good recipe for a cake that I can cut and have it stay intact.

SindaLB Says... 2010-12-07 20:25:05

On TV I see them using a pound cake to sculpt since it is dense and holds its shape well.

cindalou_xx Says... 2011-01-31 22:17:57

Does this recipe really only make ONE cake?

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