Air Fryer Vanilla Sponge

Name: Air Fryer Vanilla Sponge
Cook time: 30 min
Total time: 30 min
Yield: 0
Ingredients: 175g Unsalted butter or baking spread, softened; 175g Caster sugar; 3 Medium eggs; 1 tsp vanilla extract; 175g Self-raising flour; 1 tsp Baking powder; 2 tbsp Milk; Icing sugar, jam, buttercream or fresh berries, to serve

Soft, light and beautifully fluffy, this Air Fryer Vanilla Sponge proves that baking cakes in an air fryer can be simple and successful. Enjoy it on its own with a dusting of icing sugar or transform it into a classic celebration cake with your favourite fillings.

30 min

Easy

Ingredients

175g Unsalted butter or baking spread, softened

175g Caster sugar

3 Medium eggs

1 tsp vanilla extract

175g Self-raising flour

1 tsp Baking powder

2 tbsp Milk

Icing sugar, jam, buttercream or fresh berries, to serve

Grease and line a 7-inch round cake tin or silicone mould that fits comfortably inside the air fryer basket.

Place the softened butter and caster sugar in a mixing bowl and beat until pale, light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Sift in the self-raising flour and baking powder, then fold gently until just combined. Add the milk to loosen the batter if needed.

Spoon the mixture into the prepared tin and level the top.

Place the tin in the air fryer basket and cook at 160°C for 25–30 minutes, or until the sponge is golden, risen and a skewer inserted into the centre comes out clean.

If the top browns too quickly, loosely cover the tin with foil for the final 10 minutes of cooking.

Leave the sponge to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely before serving or filling.

Top Tips

Use a tin that leaves space around the edges so the hot air can circulate evenly.
For a Victoria sponge, slice the cooled cake in half and fill with strawberry jam and buttercream or whipped cream.
All air fryers vary slightly, so check the sponge after 25 minutes and add extra time if needed.
For cupcakes, divide the mixture between silicone cases and cook at 160°C for 10–12 minutes.