The cake gets its name from the traditional adding of yellow food colouring to the buttercream. As both sponge and buttercream are naturally a golden hue I left the colouring out.
The sponges are beautiful in themselves; here they are cooling from the oven:
This is an old-fashioned cake although I always think it a little ridiculous to talk about cakes in terms of fashion. What I mean by “old fashioned” is that you can imagine it on a tea table at any point in history being enjoyed alongside a cup of tea.
I know it’s wrong to laugh at cake, but whenever a sponge comes out of the oven with its paper collar on I can’t help but think it looks like those collars that are put on poorly dogs to stop them biting their stitches! See what I mean?
225g unsalted butter, at room temperature
225g caster sugar
2 teaspoons vanilla extract
225g self raising flour
For the buttercream:
125g unsalted butter, at room temperature
1 teaspoon vanilla extract
200g icing sugar
3 drops yellow colouring (optional)
How to make:
- Preheat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4.
- Grease and line two 20cm round sandwich tins.
- Cream together the butter and sugar until light and fluffy.
- Gradually beat in the eggs and vanilla along with the flour. Adding the eggs and flour gradually at the same time stops the mix from curdling.
- Spoon the mixture into the tins and level the surfaces.
- Bake for 30-35 minutes or until a skewer comes out clean. Mine took 35 minutes.
- Leave to cool in the tins before turning out onto a wire rack and letting cool completely.
- For the icing beat together the butter and vanilla until pale and smooth.
- Beat in the icing sugar and food colouring (if using). Beat until totally smooth.
- Sandwich the cakes with just over half the buttercream, then spread the rest on top of the cake.
- Bask in glory at the wonderful thing you have made.