Light and luscious, this vanilla sponge recipe will never fail to produce a great sponge base for the most fabulous decorations. If you fancy a change for a more zingy flavour, simply follow the suggestions for a citrus version.
1 Preheat the oven to 200°C/fan 180°C/400°F/Gas Mark 6. Line your muffin tray (pan) with muffin cases (liners) and set to one side.
2 Place the margarine, sugar and vanilla extract in the bowl of an electric stand mixer and cream together until light and fluffy.
3 Add the eggs gradually and then sift the flour into the mixture and combine on a low speed. Add the milk to make a smooth dropping consistency.
4 Spoon the mixture evenly into the cases or fill a large disposable plastic piping (pastry) bag with the batter, snip off the end and pipe it into the muffin cases.
5 Bake for 25–28 minutes, or until risen and springy to the touch. Cool on a wire rack.
To vary the flavour of the sponge, for lemon or orange, replace the vanilla extract with a teaspoon of lemon or orange oil. For a more zingy citrus taste, add the finely grated zest of one washed unwaxed lemon or orange. For a chocolate chip option, add 100g (31⁄2oz) dark (semisweet or bittersweet) or milk chocolate chips.