Old School Sponge Cake Recipe


Wow, it has been a while hasn’t it? My youngest is now 17 months old and has begun settling in at nursery, here in Stockholm we aren’t in lockdown, so I have been finding a lot more time to bake and as I have been baking I have also been reminded how much I love it and how much joy it brings me which has also led me to revive the old blog. I have kept most of my recipes on here but have been trying to have a bit of an organise because this blog has been in constant use as my own personal recipe book. So before I blather on for too long, here it is my first recipe in a long time and something I am loving a lot: Old School Sponge Cake Recipe


  • 200g of Butter
  • 200g of White Sugar
  • 3 Eggs
  • 1tbsp of Vanilla Essence
  • 200g of Plain Flour
  • 1tsp of Bicarbonate of Soda
  • 1tsp of Baking Powder
  • 250g of Icing Sugar
  • Lemon Juice
  • Cold Water
  • Sprinkles


  1. Preheat your oven to 170C (fan)
  2. Line a baking tray with baking paper and set aside
  3. Then begin by creaming the butter and sugar together
  4. Add the eggs and vanilla essence and combine
  5. Gradually add the dry ingredients whilst continuing to whisk
  6. Whisk until smooth then pour into the baking tray
  7. Level the mixture and put into the oven for 20-25 minutes until baked through, I use the bounce back test for this
  8. Once baked, remove from the oven and leave to cool
  9. Whilst the cake is cooling you can make the icing
  10. Place the icing sugar into a bowl and add a few tablespoons for lemon juice and water, keep doing this whilst you stir until you have a thick, creamy and most importantly smooth icing
  11. Once the cake is cooled pour the icing on the top and let drizzle down the side, you can encourage this with a spoon if needed
  12. Then sprinkle away

What is the bounce test?

The best way to test if a sponge is cooked is to lightly press the top of it, if it immediately springs back then it is ready to bring out of the oven.

So there you have it, my first recipe in a while and one of our favourites, I actually use milk free butter in all of my baking now so you can also substitute this too if you also have a milk allergic toddler at home!

Chantelle x



Vanilla Tray Bake with Lemon Frosting Recipe

A couple of weeks ago I promised my colleagues I would bake something over the weekend for Monday at work. Normally I limit it to Birthdays or special occasions, or I could be doing it everyday. But as it turns out after a relaxing Sunday I actually felt like baking. There was however one small problem… I had no cupcake cases! Generally I am not a fan of baking big cakes as they just never taste quite as good, this time however my hands were tied. So I decided that a tray bake may be more successful and would also go further at work! So looking through the ingredients I had in (not a lot) I went for a Vanilla Tray Bake with Lemon Frosting. Here is my recipe:


  • 350g of Butter
  • 200g of Sugar
  • 200g of Flour
  • 2 tbsp of Vanilla Essence
  • 1 tsp of Bicarbonate of Soda
  • 2 tsp of Baking Powder
  • 4 Eggs
  • 2 tbsp of Lemon Essence
  • 150g of Icing Sugar
  • Hundreds and Thousands
Vanilla Tray Bake with Lemon Frosting

Vanilla Tray Bake with Lemon Frosting


  1. Preheat the oven to 180C (Fan Oven) and line the base of a deep tray with baking paper
  2. In a bowl sift the sugar and 200g of butter and cream until smooth
  3. Then sift in the flour, bicarbonate of soda and baking powder and mix until crumbly
  4. Then the eggs and vanilla essence and whisk until smooth
  5. Pour into your tray and allow it to settle evenly for a few minutes
  6. Once complete place into your preheated oven for between 25-30 minutes. You can check if the cake is ready by gently touching the top of one, if it springs back then you are good to go!
  7. Get the cake out and allow to cool
  8. Once cool you can prepare the frosting
  9. Place 150g of butter and the icing sugar into a bowl with the lemon essence and cream together until smooth
  10. Use this to decorate the top of your tray bake (it does not need to be neat, perfect right)
  11. Finally scatter your hundreds and thousands over the top
  12. Then enjoy!

I can actually say that I was really pleased with how well this Vanilla Tray Bake with Lemon Frosting came out. It smelt, looked and tasted great! Possibly my best improvised large cake to date! It is a recipe for every occasion as it onlz takes an hour or so to make and will easily give you 16 good sized portion. You could also be more experimental with the decoration if the feeling takes you!

Vanilla Sponge with Chocolate Praline Filling and Butter Cream Frosting

The next recipe really was made up as I went along, I had spent the day on the sofa watching the entire series of ‘The Great British Bake Off’ and I was inspired so I literally went into my kitchen opened the cupboards and started experimenting! The result was Vanilla Sponge with Chocolate Praline and Butter Cream Frosting, I hope each mouthful lives up to its name, here is the recipe;


  • 240g of Plain Flour
  • 180g of Sugar
  • 3 tsp of Baking Powder
  • 2 Pinches of Salt
  • 205g of Butter
  • 240ml of Milk
  • 2 Eggs
  • 1 tsp of Vanilla Extract
  • 100g of Icing Sugar
  • 150g of Cream Cheese
  • 20g of Cocoa
  • 100g of Crushed Almonds

Vanilla Sponge with Chocolate Praline Filling and Butter Cream Frosting


  1. Preheat the oven to 180C
  2. Prepare 2 cake tins by greasing with butter
  3. Sift the flour, sugar, baking powder and salt together then add 80g of the butter and mix until crumbly
  4. In a jug thoroughly whisk the milk, egg and vanilla extract together
  5. Pour the wet ingredients gradually into the dry ingredients whilst continually mixing until smooth
  6. Pour the mixture evenly into the cake tins
  7. Bake in the oven for 20-25 minutes
  8. Once cooked allow to cool thoroughly
  9. When the two cakes are cool you can prepare the filling by mixing the cream cheese, cocoa and almonds together
  10. Spread the filling over one of the cakes
  11. Then place the other cake on top and use any remaining filling to fill the centre of anz gaps
  12. Put in the fridge for the filling to set for around 30 minutes
  13. Once the filling has set cream the rest of the butter and icing sugar together
  14. Then use to decorate outside of the cake, either by hand with a palette knife or use an icing bag
  15. Leave to set for 30 minutes then serve

Experimenting is the best thing you can do in the kitchen, this Vanilla Sponge with Chocolate Praline Filling and Butter Cream Frosting was really really delicious and has definitely inspired me to make up more of my own ideas from leftovers in the cupboard in future, who knows what could be next…