This recipe has taken many years to perfect and is the most cost-effective, and time-efficient. It replaces the need for butter with oil, ensuring the cake remains moist for far longer. By omitting the use of butter, we also reduce production time as there is no need to wait for butter to come to room temperature or to cream it with caster sugar.
As we are not creaming butter, we don't even need caster sugar. We use granulated sugar instead which is 60% cheaper than caster.
And no, there is absolutely no compromising on flavour as we use buttermilk or yoghurt in the batter which gives the sponge not only a tender crumb, but also a beautiful flavour.
The sponge itself is moist, flavoursome and has just the right structure to be covered in buttercream or fondant decorations.
This guide includes all the measurements in GRAMS that you'd need to create cakes of various sizes and tall stacked tiered cakes. It includes storage instructions advising on how to prepare in advance which is crucial for when making wedding cakes.