This sponge cake is soft and fluffy yet sturdy enough to use for stacked wedding or novelty cakes.
1. Cream the butter and sugar together until light and fluffy
2. Add the eggs a couple at a time adding a spoonful of flour after each addition to avoid the batter splitting
3. Add the flour in stages scraping down the bowl after each addition until fully combined ,add the milk and vanilla and stir well
*This recipe makes two 6 inch square cakes.
Bake at 160 fan for approx 1 hour 30 until firm to touch and a knife inserted into the centre comes out clean.
*This recipe also makes three 6 inch round cakes.
Bake at 160 fan for approx 1 hour and 20 minutes until cakes are firm to touch and a knife inserted into the centre comes out clean.