Vanilla Sponge Base
The workhorse eggless vanilla sponge — milkmaid, oil and soda water do the lifting. Light, even-crumbed, perfect for layered birthday cakes, mousse bases and ice-cream-cake building blocks.
Per serving
Ingredients
- 1 1/2 cupsMaida
- 1 tspBaking powder
- 1/2 tspBaking soda
- 1/2 cupOil
- 1/2 cupCaster (or powdered) sugar
- 1/2 cupCondensed milk (milkmaid)
- 1 cupSoda water (fresh, with fizz)
- 2-3 dropsVanilla essence
Method
- 1
Sieve maida, baking powder and baking soda together twice — twice-sieving lightens the crumb.
- 2
In a separate bowl whisk together oil, caster sugar, condensed milk and fresh fizzy soda water until uniform — the soda must have its fizz; old flat soda will not lift the cake.
- 3
Pour the sieved dry ingredients slowly into the wet, whisking gently. Add the vanilla essence and whisk just until smooth — do not overbeat.
- 4
Pour into an oil-brushed, parchment-lined cake tin (fill only 2/3 to allow rise). Tap once on the counter to release air pockets.
- 5
Bake in a preheated convection oven at 180°C for 30 to 35 minutes — a skewer should come out clean. Cool fully before slicing into layers.