I like to call this recipe my one-pan band as you can quite literally create it in one saucepan. As well as being completely delicious, it’s simple to make. The very first time I made it, it emerged perfect. It also involves minimal washing-up.
The reason I melt the butter is because a moist cake depends on oil. Now, some oils aren’t meant to be cooked over certain temperature, which is how I got the idea of melting butter instead.
Doing this also eliminates creaming the butter and sugar, which can lead to clumps that will, in turn, form uneven patches in your sponge. A smooth cake batter cooks more evenly
If you want to make a lemon or coffee cake, tweak the basic sponge recipe as follows:
Equipment you will need: two x 15cm round cake tins (each at least 7.5cm deep); medium saucepan; whisk; rubber spatula
Method
Preheat the oven to 180°C/160°C fan.
Grease and line your two cake tins and set them aside.
In a saucepan, gently melt the butter over a low heat to avoid it bubbling. Once melted, remove the pan from the heat, add in the caster sugar with the vanilla and use a whisk to combine until fully incorporated and a thick paste has formed.
