Best Ever Vanilla Sponge Cake Recipe - New & Improved! | Cupcake Jemma

[@jsmit9161]

I like baking, but when I'm highly stressed I like to watch jemma bake. The best invention would be if you could press a button and a piece of cake comes out your phone😊

[@keelydennis275]

😂😂😂

[@jennifermckenzie14]

Heu jsmith I have been asking for that for sooo long now but just like cell phone d camera phone with tasting smelling and telliporting stuff will be just now soon just be happy we can still use our phones and see/hear her and make d recipes to ❤❤

[@jennifermckenzie14]

Hi Jemma how did you get that name for yr business Crumbs and Dollies I am just curious thank you. All the way from Trinidad we love you J

[@ljclaridge1701]

No. No it wouldn't! 😭😭😭 I have no will power! 😂

[@TeenieBee72]

Going to have to try this. I am a baker, but usually just use the traditional vanilla sponge recipe. It looks so soft and light.

[@paulineatieno3346]

This channel literally made me the Baker I am today❤❤. Keep it up Jemma and Team!❤

[@shirleylewis3490]

Me too. Jemma taught me so much. Thank you! ❤❤

[@charcharreid]

Same.

[@rushya6483]

Me too! Jemma inspired me to bake and now I love baking!

[@deborahwood4728]

That texture did look incredible. And yes with butter and oil you get great taste and a great posit crumb thanks Gemma.

[@macaoron]

Lately I have been leaning more and more towards oil-based cakes for layer cakes for the same reasons you've mentioned! They also don't seem to dome as much as the old recipe, which I love because that means less wasted cake when leveling the layers!

[@kellybauer2144]

Love the update. Always keeping it fresh, Jemma! Hey non C users... F is super easy to figure out. 170 times 1.8 equals 306 plus 32 equals 338 degrees F. If you're using a non fan you have to do the conversion using 185 c or 190 c. You can't just add the 15 degrees to it. Either way it's a 340° or 365° oven ♥️😊

[@auntiedough2488]

I just learned the reverse creaming method. It is amazing because it can’t be over mixed.

[@filipereis2777]

Thank you so much for sharing Jemma ! I cant wait to visit your bakeryy!!!

[@gillycaswell236]

WOW!!!!! I was salivating watching you reveal the cake! That looks unbelievable and I am definitely going to try this and it does look very........... M word *shudder* !!

[@lilorneshare3809]

Ha! From South Africa here. Found your 'other best' vanilla sponge cake of some years ago, just two weeks ago. It was so beautiful. Now ill do this one!😊

[@evageorgia993]

Hi Jemma, I tried your recipe and it’s the best cake I’ve ever made. 🙏🙏❤️

[@manitamuna2809]

I just made 2, 6 inch layers for my mom's birthday today 🎉. It came out fantastic 😍. And of course frosted it with your ermine frosting which turned out great too. Mom ate half of the cake in one go ❤. It was sooooo delicious 😋 and hands down the best vanilla cake+frosting combo I've ever made!

[@asterl4613]

I didn't think there will be a better vanilla recipe than the one from your cookbook. Tried it anyway oh my~ totally blown away. my boy ate so much in one go, kept raving the best vanilla cake ever!

[@dave311281]

I just watched the Victoria Sponge video from 10 years ago, amazing how much the recipe and you have changed. like you can use "that weird spray grease stuff", its all you use now lol. Then divide the batter, you can weight it out if you like "but am not into all that" 🤣. Not tried this one yet but will be in the next few days, already know its going to be amazing. All you Recipes are......

[@tracynewman6097]

Thank you so much jemma,been having a real problem lately with my vanilla sponges so thought ide give yours a go as been looking for a vanilla sponge recipe with oil & buttermilk,these came out beautiful even though I was busy doing things in between watching your video & added flour before the eggs😢 they came out perfect ,so pleased your a genius ❤ 3:06

[@swarley_182]

I love all Jemma’s recipes, the crumbs and doilies book is literally my baking bible however I’ve never been completely happy with vanilla sponge recipe, so I came on KZbin today to see if I could tweak it somehow. This video was top of my suggestions, so obviously it was meant to be! I will be making this in the next few days and I can’t wait to see what it turns out like ❤

[@janicedias_sowgrowanddiy]

Can you help me with understanding something please! If I'm using all purpose flour and not self raising flour does this recipe not require a baking powder/soda...?? I hope i don't sound stupid 😅

[@swarley_182]

Self raising flour contains baking powder but I’m not sure how much you’d need

[@janicedias_sowgrowanddiy]

@@swarley_182 exactly... I don't get self raising flour easily.. I'd like to know the amounts of rising agents

[@hannasufiyan]

Without viewing can trust their recipes ♥️♥️♥️♥️

[@SincerelyYoursWill]

Gotta admit when I saw the cake crumb n texture, I was like WOAH It looks like you said delicious and yummy! And when I saw your list of ingredients, it confirmed that this cake would be a fluffy tender moist soft cake, which is EVERYTHING! Only adjustment on my end is substituting the buttermilk using the lemon juice to half & half cream trick. Thanks for sharing this recipe and the video tutorial too! Again I've bookmarked this cuz this looks so PERFECT and can't wait to give it a try!

[@deborahwood4728]

That cake is iced so perfectly Eben. That sponge looks incredible

[@Ginjerbred]

what a gorgeous crumb on this cake! can't wait to make this one.

[@chloeteehee839]

I made this for my sister birthday cake and the cake was lovely and moist, light and spongy. It held its shape very well :)

[@mister_bleeps]

That slice looks PERFECT

[@CupcakeJemma]

One of my best 🥹

[@Lisbon684LIS]

​@@CupcakeJemma can you use food colouring for the vanilla cake batter?

[@kings98124]

Thank you so much for the sharing the recipe gemma! I am so excited to try it since the recipes I tried from your recipe book are all a success! Thank you for your generosity! ❤️

[@durrezbakes]

You are so kind and generous to share your recipe! I will definitely be trying this out. Thank you! ❤❤❤

[@AussieAngeS]

What a magnificent cake and perfect layers 😻 thank you Jemma

[@didi84mg]

😮 Jemma esa torta se ve demasiado rica. Eres única.

[@sunithavelu5616]

I scaled this recipe down and made 12 cupcakes, they were absolutely amazing thank you Jemma ❤

[@adiaayesha]

How much did you scale down?

[@sunithavelu5616]

@@adiaayesha Hello, please see below: 150g SRF Pinch of salt 45g buttermilk 1tsp Vanilla 2 Eggs 105g butter 45g oil 131g sugar 😀

[@sadroses2]

@@sunithavelu5616 thank you! baked for 20 minutes like Jemma's regular cupcakes? I wonder if she also switched her cupcakes to this recipe!

[@sunithavelu5616]

@@sadroses2I baked for 20 minutes ❤

[@gummybites2194]

Can this sponge be used in tiered cakes as well?

[@xk8678]

Hi Jemma, what would be the measurements for 10" pans? Thank you 🙂

[@dondonf82]

I love Thursdays I cant wait for it to come around 😂😂 and cant wait to try this!! Thanks team jemma! See you (virtually) Saturday!! ❤❤

[@CupcakeJemma]

Yay see you there!

[@Lisbon684LIS]

​@@CupcakeJemma can I use food colouring

[@tinasesselmann8170]

You had me at "I count the rotations"!!! 😍😍😍 ABC. Always be counting

[@Arlo.x.x]

Thank you again for another great recipe. ❤ I have your book its the best.

[@lindahickok5536]

WOW, Beautiful. Thank you for sharing.

[@nancyfasolino7607]

That’s beautiful!! I will definitely try this recipe! I’m not an expert baker I think I will keep the nice golden skin I like the taste of that and just ice it normally 🥰but your looks amazing 🥰

[@blessingmutongwizo7768]

Best cake ever it tastes amazing

[@reshmanair-qe4it]

the cake looks so fluffy and moist.

[@mmakomanyatja5213]

Bonus Jemma thank you very much stay bless with your family

[@annarjemandfar1410]

This looks delicious! Will this sponge be ok to cover with sugar paste please? 😊

[@MinijellyCake-w9v]

I can’t resist a good mini cake! 😍🍰

[@SavoryExperimentsCooking]

You make it look so easy! Thanks Jemma!

Hi @CupcakeJemma, I have tried the recipe for 6 inch cake and it came out so perfect! Do you have a recipe for a 10 inch cake?

[@NatLeckie]

Oh my I love how you popped a link to download the written recipe right next to the video and for such a reasonable price. I instantly bought the printable version. Thank you! Am so excited to try and make this! ❤

[@nalinikuppulingam2435]

Thank you ❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤jemma

[@eliranlevy]

Looks amazing!! for frosting will it make sense to use white chocolate ganache and/or whipped cream and yogurt frosting?

[@suzanas.2256]

Hi Jemma. This looks amazing. And I absolutely love you and your recipes. Have been baking your vanille cupcakes for years now. Just curious to know . Why did you trim the sides when they looked so yummie to eat?

[@Rik77]

I’m sure Jemma can answer, but my guess is purely for aesthetics. Look at the final slice, you’ll see there’s no thin brown line between the cake and the icing. I probably wouldn’t bother doing this at home, but at the shop they might want every detail to look pretty.

[@sultanaali41]

Hi jemma omg im loving this thank you so much. Just a quick question how much butter cream icing will i need in total to crumb coat fill and ice for an 8 inch please. Much appreciated if u reply x

[@madswansfan1]

That looks beautiful

[@BiancaGennaro-Crow]

Thank you Jemma, can’t wait to try this! Can you replace the buttermilk with natural yoghurt? Thanks!

[@itsjustme1211]

Do you ever cut the bottom off each layer as well as the top and sides?❤

[@PetraRobinson-gm8nh]

This looks so good. I have to try this.

[@diyadonny9609]

Hi I tried this and loved it Can it be converted to a 9by13 sheet cake Can you please help with the calculations for that

[@jesusguevara6458]

Would you recommend going with the 4x6in layer measurements if making cupcakes out of this sponge? Hoping for 24 cupcakes

[@iole96792]

Yum! I'll try this revamped recipe as I have a work gathering coming up. Vanilla cake is my FAV!! Thanks! btw.... What's FLUMPY?

[@neffamily]

Excellent recipe keep sharing more useful tasty recipes

[@syedakazmi8686]

IM SO EXCITED FOR THIS

[@mariaanastasio5325]

Thanks Jemma, trying it now, can’t wait to taste it. How would you tackle the heat with buttercream? Is there something to use to make it more stable?

[@wendyjordan2720]

Thank you Jemma. Do you maybe have a pistachio sponge recipe?

[@antoniatheod3122]

Thanks for this great recipe! I can't wait to try it! Is there something that I could use as a substitute for buttermilk? Do you think greek yogurt would be ok?

[@hasnabam263]

hi Jemma, thank you for the recipe

[@CupcakeJemma]

My pleasure 😊

[@diane.fontaine]

Looks amazing . We don’t have self raising flour where I live and I have tried and tried again & again to make my own using your video but it’s not great. Any way to convert this recipe using all purpose flour? Help 😮please 🙏❤️

[@jessecac]

Google how to make diy self rising flour with all purpose. It's just adding baking powder and salt.

[@bibio1310]

That looks so delicious. I shall make one this week. Which buttercream was used? Thanks for all your recipes.

[@suecharman9700]

Will this recipe make 3x 9” cakes easily ? 🙏

[@lindawood1564]

Hi Jemma, can you use fondant on this cake? Thank you for sharing, its appreciated, x 😊

[@JANNICULOUS]

That looks great. Do you let the cakes cool in the tin or do you take them out when they are still warm?

[@44lovetodance]

Liked the video. What cream do you use Emma, SMBC or Plain cream. Thank you

[@NaomiShields-n2i]

My daughter doesn't like jam, what could i use instead? Looks amazing!

[@saira5476]

Love you Jemma ❤

[@nadiaa6917]

BEAUTIFUL

[@jenniferaustin6778]

I’m going to London for the first time in September! I’m hoping to visit your shop! ❤️

[@TJRJ158]

How long do u keep them in the tin before removing ?

[@deborahhallam7717]

Wow! Mouth watering! 😋🥰Truly scrumptious. If making the 4x7 inch and 4 x 6 inch versions what would the cooking times be? For both these is it the same amount of SMBC? Hope you can help🙏

[@CupcakeJemma]

Usually not by much. Always best to check though and if it needs more time, add it

[@deborahhallam7717]

@@CupcakeJemma Hi Jemma. Thank you for response that's great. Have a lovely weekend.

[@trudydent4070]

Yummy looking cake, can you substitute the butter for margarine please? ❤

[@nicoladoherty7147]

Would this cake be good to use in a teired birthday/wedding Cake? Thanks

[@sharonfranklin2393]

How long would you need to bake it if you did it in 2 x 8” tins instead of 4?

[@bakingwithgrace]

Hi Jemma, In this video you said to use 8 inch tins but then trimmed the cake , what size did the cake end up?

[@alexbuiilds]

its 7 inch:)

[@marissabocanegra]

Will you please do NYC S’mores Cookie? Perfect for summer, camping.

[@adiaayesha]

Hi Can we use this recipe to make cupcakes too? Without them shrinking from the wrappers. And staying nice and fluffy.

[@oliviaclark8473]

Can I add food dye gel to the batter layers ? Thanks

[@mikesr3011]

Hi Jemma! I typically do not keep self-raising flour on hand. I do however have AP flour and cake flour all the time. Can I use either of these and get the same results? Would I need to add baking soda (bicarb) or baking powder to the flour, if so what ratio for the 8-inch layers. Thanks so much. Love your videos.

[@juneshweta]

Hi Jemma, thanks for the amazing recipe. I love cakes with the addition of oil. Can you clarify if i use all purpose flour how much baking powder and baking soda should i be using? Also, how big {in grams} are British large eggs? Thank you.

[@Krizz139]

Is this vanilla sponge cake suitable for tier cakes and carving please? Thank you

[@pratapupadhya.6476]

made today..came out well ty:)

[@femidaahmed4899]

Hi Jemma, thank you so much for sharing this recipe. If I wanted to make 2 layers of the 8 inch, would I just half all of the ingredients? Many thanks

[@MyScragy]

So excited to try this out!! What measurements would you use for 10inch cakes

[@sharonrandall5276]

Obviously this isn't a confirmed method but I find if you divide the ingredients by the amount of eggs. So for example this has 9 eggs and 600g flour, divide 600 by 9 to give you the weight you need for each egg. For a 10" cake , you would probably need 11-12 eggs. I'm not sure if I've made that sound too confusing

[@ceydaor9787]

Does this recipe work for chocolate cake too if I replace some flour with coco powder

[@triciamaxam6788]

Thank you so much for sharing Jemma & I can’t wait to try it. Does this recipe also work for cupcakes by any chance?

[@bmpboland]

Hi I asked Jemma this on Patreon club and the answer was "cupcakes do better with the all in one method but would probably work", I was looking for a cupcake recipe with oil as I feel it makes them lighter for butterfly cakes etc

[@gillago98]

@@bmpbolandthanks for this, was just looking to see if there was a conversion to cupcakes!

[@TwinkleX0]

can I use this recipe for tottenham cakes?

[@nicolabarnes1787]

Thank you for sharing Jemma. Can I use batter for cupcakes?

[@CupcakeJemma]

Actually i wouldn’t recommend this method for cupcakes. An all in one method is best for cupcakes as this method creates more air which works great for something big like a layer cake but in a cupcake can cause it to overflow and also dry out quicker.

[@nicolabarnes1787]

Thank you 👍🏽🇯🇲

[@micheleanndesouza9564]

Hi can I do 3 x 8inch cakes with 4x7inch cake mix

[@sharonrandall5276]

Another fantastic recipe. Would this work for cupcakes too?

[@sharonrandall5276]

@@zeenat174 of course 🤔🤣

[@clodaghlynch1004]

Hi Jemma! How would you convert the recipe for a 10inch cake? Thank you!!

[@lesjustifiésofficiel0503]

Great 😃

[@nicholapais3970]

Could you please suggest a replacement for self raising flour - can I use all purpose flour and baking powder? How many tsps please for this recipe?

[@shruthisudhir3660]

Lovely.. please share egg free recipe too ..

[@gloria_vdc]

I hope my comment will be read and answered. I have 1 8' tin, but higher. Should I do half the mixture and cut it, or 1/4 and bake twice?

[@11msbee]

Is there another alternative oil that we can use without affecting the taste?

[@jonkristinnnielsen182]

Can this recipe be used for cupcakes? Would love to see it used for some soon

[@kadlee]

wow they’re so flat. mine always domes and cracks on the surface. would u mknd if ask you what oven you’re using? 😊

[@lisagibson4109]

Are you using a convection oven or regular oven with a fan?

[@JustVic79]

Can you freeze these?

[@MakeSomeNoise1619]

hi jemma, could i use the 4 x 7" cake quantities for 3 x 8" cake?

[@MakeSomeNoise1619]

It works guys I did it and it was perfect