So many of you have tried my vanilla sponge recipe and it’s now your go to recipe which is absolutely amazing ☺️ However some of you had a few issues when trying it out. So I’ve listened to all your feedback and I’ve updated my recipe to help solve all your issues.

Adjusting this recipe I’ve found can cause quite a few issues especially if trying to half the recipe or make a smaller batch. The easiest way to bake various portion sizes without ruining your bakes is to do the following:
- Cupcakes - this recipe will fill 18 muffin sized cupcake cases . It can also be used to make a batch of 6 & 12 muffin sized cupcakes. Simply use the leftover cake batter to fill your preferred sized cake tin and freeze those sponges if not needed straight away.
- 5inch cakes - this recipe will fill 4 5inch tins.
- 10inch cakes - this recipe will fill 1 10inch tin.
- 12 inch cakes - this recipe will need to be doubled to fill 1 12inch tin

Bake - 160 (fan oven) 180 (electric/ gas)
Thicker sponges - 40mins + 10
Thinner sponges - 35 - 40 minutes