Sponge Cake - Bundt
Course:
brunch, cake, Dessert
Keyword:
afternoon tea, baking, bundt recipe, cake, cake recipe, coronation recipe, dairy free, victoria sponge
Gather
- 270 ml milk or mix 150ml plain yogurt with 120ml milk
- 2 teaspoons apple cider vinegar
- 300 g plain flour
- 5 teaspoons baking powder check your pack for quantities per 100g
- 1 teaspoon bicarbonate of soda
- 180 g sugar
- 150 g butter
- 1 teaspoon vanilla extract
Prepare
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Mix the milk with the apple cider vinegar (& yogurt if using) and set aside.
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Grease your bundt tin and dust with a mix of (sieved) flour and sugar. Ensure you remember to do around the central funnel. Set aside. Preheat the oven.
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Sieve the flour, baking powder, bicarbonate of soda and sugar in a large bowl and mix to combine.
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Add the butter and either mix in with a spoon or rub in with your fingers. The mixture should resemble breadcrumbs (or crumble mix).
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Measure your vanilla and mix into the milk mixture before adding to the flour mix. Gently mix well until smooth with a slight dropping consistency.
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Drop large spoonfuls of the mixture into the tin making sure it is roughly equal all the way round the tin. Shake the tin to level it.
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Bake at Gas mark 4 (350f / 180f) for 45-50 minutes. The cake should be pulling away from the sides slightly and be browning on top. Allow to cool in the tin for 5-10 minutes before turning out.
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Decorate as you wish, with icing sugar, fresh fruit, or a more traditional icing.
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Enjoy!
