Easy Vanilla Sponge Cake

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.

Comments (18)


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!


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.


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.


It's 320 F, greek yoghurt is made by fage in the US I think. http://www.fageusa.com/

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.


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:)


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.


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.