Today I’m going retro.
Recently I came across a very old copy of an Australian Women’s Weekly cookbook while sorting through some of my things. If you grew up in Australia, you’ll likely recognise these classic recipe booklets. I originally found this particular “Cooking Class CookBook” at a garage sale a few years ago. It was one of the first cookbooks a friend lent me back in the 1980s, and when I saw it again I couldn’t resist adding it back to my collection.
I grew up with these books and enjoy revisiting recipes that stand the test of time. The first one I wanted to make again was a classic vanilla sponge cake. While there is already a sponge cake recipe on the blog, this version is a little more retro in technique and flavour — think simple, dependable and light.
For a touch of nostalgia I photographed my original Kenwood stand mixer. It has a ceramic bowl and a single whisk, and it’s been responsible for many of the bakes featured here. No flashy, modern colours for me — just a trusty mixer that does the job.
I baked the vanilla sponge in two separate 8″ (20 cm) tins at the same time and followed the cookbook’s precise approach, even weighing the batter to get an even split between tins. The flours were sifted three times to achieve a light, airy texture. The original recipe suggested a cream filling and passionfruit icing, but I opted to enhance the vanilla in the sponge and finish the cake with a soft vanilla buttercream.
The result is a delicate, light sponge paired with a smooth, creamy buttercream — a great choice when you want something that feels light yet a little indulgent. If you have an old cookbook or a retro kitchen tool you can’t part with, I’d love to hear about it.
Vanilla Sponge Cake with Vanilla Buttercream
Ingredients for the cake:
- 4 eggs
- ¾ cup caster sugar
- 2 tablespoons vanilla extract
- ⅔ cup plain (all-purpose) flour
- ⅓ cup cornflour (cornstarch)
- 1 teaspoon baking powder
Instructions for the cake:
- Preheat the oven to 160°C (fan forced). Grease and line two 8″ (20 cm) cake tins.
- Place the eggs in a stand mixer and beat on medium until the mixture has doubled in volume, about 2 minutes to start building structure.
- Add the caster sugar gradually in thirds, then add the vanilla and continue beating for about 5 more minutes until the mixture is pale and fluffy.
- Combine the plain flour, cornflour and baking powder; sift the mixture three times to aerate it. Using a metal spoon or spatula, gently but swiftly fold the dry ingredients into the batter until just combined. Work carefully to retain as much air as possible.
- Divide the batter evenly between the two prepared tins. (Each filled tin in my bake weighed about 490 grams including the tin.)
- Bake for 25–30 minutes, or until a skewer inserted into the centre comes out clean.
- Allow the cakes to cool in their tins for five minutes, then transfer to a wire rack to cool completely before icing.
Ingredients for the buttercream icing:
- 200 grams unsalted butter, softened
- 2 cups icing (confectioners’) sugar, sifted
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk (adjust for desired consistency)
Instructions for the buttercream:
- Place the softened butter, icing sugar, vanilla and 2 tablespoons of milk in a stand mixer or bowl.
- Beat on medium-high until the buttercream is light and smooth, about 4–6 minutes. Add the extra tablespoon of milk if needed to reach a spreadable consistency.
- Spread a generous layer of buttercream on one cooled sponge, sandwich with the second sponge, then cover the top and sides with the remaining buttercream. Serve immediately or refrigerate briefly to set.
