Chasing Butterflies Daily

I've been trying to perfect a Vanilla sponge to use for my cakes and I finally cracked it! This is super light, fluffy and yes I'll say it: moist. I've made it with rhubarb today but to be honest it would stand proud on its own and be great in a layered cake too. INGREDIENTS 200g butter 300ml caster sugar 5 eggs 2 tsp vanilla essence 400ml flour 2 tsp baking powder 125g yogurt (I used vanilla flavoured yogurt but natural would work too for the extra moisture) 250-400g of berries or finely chopped rhubarb, although could no doubt be flavoured with other things as well. I'm not a date lover but could see it working with that for example, or lemon zest. I'll have a play around and update. Optional extra: I also had 100ml desiccated coconut in my cake - could maybe even have more I just emptied what I had in an open bag. METHOD Oven temperature: 175 Tin size: 25*34cm (will be trying it in round tins too and update on diameter that...

We all hate scrolling through a blog to get to the recipe so here you go: Oven temp. 175C - makes approx 30 squares  Use a 20x30cm tin INGREDIENTS Cake Base Layer 125g butter 75ml sugar 250ml flour Lemon Filling 4 eggs 250ml sugar 50ml lemon juice 1tsp lemon zest 50ml flour 0.5tsp baking powder 1 Mix butter and sugar until fluffy, gradually add sifted flour. 2 Spread evenly over base of tin (baking paper under). 3 Bake for 15-20 minutes till golden and firm - take out and let cool. 4 Leave oven on for the next step: Mix the eggs and sugar until fluffy. 5 Add the lemon juice and zest, then mix in the flour and baking powder. 6  Pour the mix on top of the cool cake base then bake in oven for 20-25 minutes. 7 Sprinkle with icing sugar and let it cool. Then cut into small squares and enjoy (centre should be soft and moist like lemon curd)