ANGELA’S VANILLA SPONGE CAKE FOR LARGE CAKES
250 g sugar
4 eggs
150 ml oil
3 teaspoons vanilla essence
230 g cake flour
3 teaspoons baking powder
pinch of salt
250 ml buttermilk
Beat the sugar and eggs until light and fluffy and almost doubled in size. Add the oil and vanilla essence and beat some more. Sift together the cake flour, baking powder and salt and add to the batter. Add the buttermilk. This should make a large two-tier cake. (buttercream icing and fondant decorations)
Photo and recipe posted by Angela Woods Schubach
