Bento Cake Recipe 5" Vanilla Sponge
Learn how to make a delicious and adorable bento cake that's perfect for packing in a lunchbox! Our step-by-step guide makes it easy to create a small cake that's both fun and tasty.
Ingredients
- 100 g flora buttery/margarine (take out of the fridge for around an hour before using)
- 100 g caster sugar
- 1/2 tsp vanilla extract
- 2 large eggs
- 100 g self raising flour
Instructions
- Preheat your oven 160 for fan oven, 180 non fan oven, gas mark 4
- Line 2 5" cake tins. I like to grease my tin with butter and sprinkle with flour, you can use greaseproof paper.
- Put your butter and sugar in a bowl and cream well with hand mixer, this should turn lighter in colour
- Gradually add the eggs and the vanilla extract into the mix, if the mix curdles, then add a little flour but this isn't necessary
- Once you have added all the eggs then mix in the flour by folding it into the mix. Make sure you scrape down all the sides to get all the mix combined.
- Pour the cake mix into the tins, for an even bake split the batter into the tins by using a weighing scale to ensure there are equal amounts in each tin.
- Make a dip in the centre of the mix so the cake doesn't bake too humped
- Bake this for 25 mins. A skewer should come out clear once the cake is fully baked
- Leave the cake to cool for around 10 mins before popping out of the tin onto a cooling rack
- Leave the cake to cool, wrap in cling film until you are ready to level and fill.
Notes
This recipe will make two small sponges, perfect for making your Bento cake