Hi. I'm going to use this recipe to bake my daughters birthday cake soon. I was just wondering if I substituted flour to self raising flour would that make the cake bigger? Also is it okay to add a tablespoon of vegetable oil to make it more moist?
Shontelle Mclean We wouldn't recommend using self raising flour instead, as that combined with the 4 tsp of baking powder already called for in the recipe could result in a cake that rises too much, then collapses. If you need to use self raising flour, you can use 350g and omit the baking powder (though we do recommend sticking to the recipe as stated for best results). Regarding the addition of oil, we don't recommend it as we've never tried it, and the cake is already quite moist. Good luck! Here's the full recipe on our site should that help: allrecipes.co.uk/recipe/34969/vanilla-layer-cake.aspx
Is this a moist vanilla cake?? I've used plain flour in the past n butter use to taste a bit dry I'm currently using stork margarine n self raising flour. Ur cake looks so nice pale n delicious. Thank u
luvbaking1 It is rather moist! If you want to, you can try substituting the Stork for the butter, but we haven't tried this. There's no reason why plain vs self raising flour should impact moistness, though. Good luck!
Siti Aishah Yes, you can use buttercream icing of any flavour. You could also use cream cheese icing. You could also use plain whipped cream between the layers and leave the outside naked or cover it in buttercream.
+Ngocminh Tran You can try using two (25.5cm) cake tins for this recipe, however the triple layer adds to the wow factor. Bear in mind that if you do use two tins instead of three, that the cooking time will be longer, so be sure to check with a skewer to ensure it comes out of the centre of the cake clean. Here are some more sponge cake recipes, many of which are two layer: allrecipes.co.uk/recipes/tag-2527/sponge-cake-recipes.aspx Best of luck and we'd love to hear how you get on! Happy baking!
cee kay Hiya, this icing is actually a cream cheese icing, for which we have a video: th-cam.com/video/xqIDmMLasLU/w-d-xo.html But you could most certainly use a buttercream icing instead. We have lots of top-rated recipes on our site: allrecipes.co.uk/recipes/tag-1891/buttercream-recipes.aspx
+Juha Jannat Sorry to hear this! Practice makes perfect :-) Have you tried greasing then lining your tins with baking parchment? After the cake has baked and cooled in the tin, place a plate over the top then flip the cake onto the plate - using this method, it should never stick! Let us know how you get on!
That looks so good!
Thanks!
thank you❤️❤️
Hi. I'm going to use this recipe to bake my daughters birthday cake soon. I was just wondering if I substituted flour to self raising flour would that make the cake bigger? Also is it okay to add a tablespoon of vegetable oil to make it more moist?
Shontelle Mclean We wouldn't recommend using self raising flour instead, as that combined with the 4 tsp of baking powder already called for in the recipe could result in a cake that rises too much, then collapses. If you need to use self raising flour, you can use 350g and omit the baking powder (though we do recommend sticking to the recipe as stated for best results). Regarding the addition of oil, we don't recommend it as we've never tried it, and the cake is already quite moist. Good luck! Here's the full recipe on our site should that help: allrecipes.co.uk/recipe/34969/vanilla-layer-cake.aspx
Is this a moist vanilla cake?? I've used plain flour in the past n butter use to taste a bit dry I'm currently using stork margarine n self raising flour. Ur cake looks so nice pale n delicious. Thank u
luvbaking1 It is rather moist! If you want to, you can try substituting the Stork for the butter, but we haven't tried this. There's no reason why plain vs self raising flour should impact moistness, though. Good luck!
can you give the name of the song on the background please ?
Sara Reis It is Canon in D Major and the version we used is from Kevin MacLeod incompetech.com/music/royalty-free/index.html?isrc=USUAN1100301
Can i use the buttercream to spread the cake?
Siti Aishah Yes, you can use buttercream icing of any flavour. You could also use cream cheese icing. You could also use plain whipped cream between the layers and leave the outside naked or cover it in buttercream.
Can i use 2 round cake tins
+Ngocminh Tran You can try using two (25.5cm) cake tins for this recipe, however the triple layer adds to the wow factor. Bear in mind that if you do use two tins instead of three, that the cooking time will be longer, so be sure to check with a skewer to ensure it comes out of the centre of the cake clean. Here are some more sponge cake recipes, many of which are two layer: allrecipes.co.uk/recipes/tag-2527/sponge-cake-recipes.aspx Best of luck and we'd love to hear how you get on! Happy baking!
hi, what is the icing here? just the name of it i can search for the recipe if not already in my archives :-)
cee kay Hiya, this icing is actually a cream cheese icing, for which we have a video: th-cam.com/video/xqIDmMLasLU/w-d-xo.html But you could most certainly use a buttercream icing instead. We have lots of top-rated recipes on our site: allrecipes.co.uk/recipes/tag-1891/buttercream-recipes.aspx
great thanks
I can never be able to make a perfect vanilla sponge cake and I can never be able to take it out of the cake tin
+Juha Jannat Sorry to hear this! Practice makes perfect :-) Have you tried greasing then lining your tins with baking parchment? After the cake has baked and cooled in the tin, place a plate over the top then flip the cake onto the plate - using this method, it should never stick! Let us know how you get on!