Recipe Submitted By:

Tray sponge cake


I made this cake for a 4th of July BBQ. It was light and very yummy!


280g unsalted butter, softened
500g caster sugar
6 medium free range eggs
250ml sour cream
1.5 teaspoon vanilla essence
400g plain flour
50g cornflour
1 teaspoon salt
1 teaspoon bicarbonate of soda

195g unsalted butter
560g cream cheese
375g icing sugar
1.5 teaspoons vanilla extract


Heat oven to 180 degrees (fan 160).
Grease and line a 35cm x 24cm x 5cm cake tin.

Cream the butter and sugar until light and fluffy.
Sieve the flour, cornflour and bicarbonate of soda together - sieve 5 times.
Lightly beat the eggs with the vanilla essence, then add them one at a time, beating well after each one. Add a bit of flour with the last couple of eggs.
Add the soured cream and mix well. Then gently fold in the flour until the batter is smooth.

Pour the batter into the tin and bake for 50-60 minutes.

Cool in the tin for 15 minutes before removing from the tin and allowing it to cool completely.

To make the icing, beat the butter, cream cheese and vanilla essence in a bowl until smooth. Chill in the fridge for 30 minutes or until firm.

Spread over the cake and decorate as you wish.

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