Grand Ma’s vanilla sponge with plum compote

Name: Grand Ma’s vanilla sponge with plum compote
Ingredients: 375g butter; 375 g caster sugar; 1 tsp vanilla; 5 eggs; 325 g self-raising flour; 50 g cornflour; 1½ tsp baking powder; 100 ml milk; 300 g plums; 100 g caster sugar; 1 tsp cinnamon; juice of a lemon; 200 ml double cream; vanilla bean; 25 g sugar

Everybody loves a classic vanilla sponge! Containing a delicious vanilla cream and gorgeous plum compote, this cake is packed full of tasty flavours!

Brought to you by Terry Glover, London Review Cake Shop

A gorgeously moist vanilla sponge cake by Terry Glover, London Review Cake Shop.

Everybody loves a classic vanilla sponge! Containing a delicious vanilla cream and gorgeous plum compote, this cake is packed full of tasty flavours for an exciting twist! Don't just take our word for it, try it now!

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Ingredients

For the sponge

375g butter
375 g caster sugar
1 tsp vanilla
5 eggs
325 g self-raising flour
50 g cornflour
1½ tsp baking powder
100 ml milk

For the roasted plum compote

300 g plums
100 g caster sugar
1 tsp cinnamon
juice of a lemon

For the vanilla cream

200 ml double cream
vanilla bean
25 g sugar

Instructions

To make the sponge

Pre-heat oven to 160 degrees, line two 20cm round cake tins with buttered baking paper. Dust with flour and set aside

Using an electric mixer with paddle attachment, cream butter, sugar and vanilla on medium speed for about 4 mins until pale and fluffy , the needs to really soft for the best results. Lightly beat the eggs by hand and gradually add them to the light fluffy butter. Scrape down the sides of the bowl with a spatula from time to time make sure its incorporating nicely. Once all the egg is added, Whisk the batter again and make sure its well pale and fluffy.

Sift the flours and baking powder twice, turn the mixer down to 1 add the dry ingredients to the bowl in three batches alternately with the milk also in three batches. Don’t over work the flour as it will be messy, its ok once you have added the last batches scrap down the sides of the bowl and blast the mixture for a few seconds on speed 3 for full fluffy aerated mixture.

Remove from the mixer, turn it by hand a couple of times to make sure its well combined and there is no butter right at the bottom of the bowl then divided between the tins.

Bake for 15 mins at 160 degrees and then turn down to 145 for 25 mins. The cakes bounce back to the touch of your finger when they’re ready, always check the centre of the cake.

Let them cool completely in the tins.