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I've just checked the math, and the vanilla extract amount for 4x 7" round tin should be 1 tsp, not 3/4 tsp. Can't have people not adding enough vanilla to their vanilla sponges! Everything else checks out though! Love the videos!

Can I double this recipe without changes

Thank you Jemma. Do you maybe have a pistachio sponge recipe?

@cupcakeJemma would you be able to give the measurements in US standard? Please? This recipe looks so wonderful, yet i don't want to waste ingredients by trying to convert with an odd number. (eg .71 cups). Thank you!

So Good! thanks for sharing!

I will be making these this week sometime

I scaled this recipe down and made 12 cupcakes, they were absolutely amazing thank you Jemma ❤

JEMMAAAAAAAA I LOVE YOU

Did not say amount of butter added

I made this recipe the other day and it was SO yummy and moist. I wrapped my layers and put them in the freezer to decorate the next day, which is the norm for me. By the time I frosted and cut the cake it was dry! Any ideas as to why that may have been?

Omg yessss! Legit my favourite recipe

What is the shelf life please?

Thanks. Great recipe. Our suggestion is to make an Orange, bay leaf (fresh) and peppercorn syrup to drizzle over the cheesecake....Next Level.

👍 I just made this. Two things became obvious to me. 1st, HOLY COW is that caramel HOT. DON'T taste it til it's cooled a while! 2nd, my caramel took ~16 minutes to become ready to add the butter. Thank you!

WOW, Beautiful. Thank you for sharing.

That Brownie Cookie the pieces look big, share them with me

In the description box it says 2 9 x 13 cakes, but in the video the same measurement applies to only 1 pan... Is it a mistake? Thanks!

Has anyone tried this in an 8’’ round tin? Will the same cooking times work? 🩷🧡💛🩵

A lovely recipe, but have you got an eggless sponge recipe as some of my relatives do not eat eggs? Thanks and keep up the amazing work 🤩

Can we get a link to the strawberry chocolate?

I had this in suggestions. It gave me an idea as I make my own Kombucha. *Wet caramel... Thanks for the inspiration. ☺

Zoolander!!!

I agree with the Irish butter, jam, cream!!!

I will be making scones this weekend, so this was a perfectly-timed video! Thank you, Jemma and team!

Jemma,always love your cake❤

Are you using this recipe for the cupcakes as well? I've been using your classic vanilla cupcake recipe for ages now and it never fails to amaze.

Me and my mum Been watching you for five years

Could we have the quantities for cup cakes please? ❤

Me and my mum love cupcakes

You are so kind and generous to share your recipe! I will definitely be trying this out. Thank you! ❤❤❤

What’s the recipe for this

it's too sweeet

S'mores NYC cookie plsssss

That looks great. Do you let the cakes cool in the tin or do you take them out when they are still warm?

I Would do jam first on scones and cream on top. 😋

These look really nice and delicious scones recipe ❤😋

How tall are these layers please?

Is there another alternative oil that we can use without affecting the taste?

Butter, jam and fresh whipped cream is the best ever. Thank you for sharing.

Shame you don't share the recipe...

Yummy looking cake, can you substitute the butter for margarine please? ❤

Hi I love this recipe, would I be able to use it for Red Velvet, by adding the colouring or would I have some other ingredients to add? Thank you.

Cupcake Jemma's take on classic British scones is mouthwatering! Her recipe and tips are spot-on, making it so easy to recreate these delicious treats at home.

Only tried your fabulous cupcake recipes. Why do we need so many eggs in an 8 inch cake ? How to upscale this to 10 inch cake tins.

Can I use a 9-inch pan

I just made 2, 6 inch layers for my mom's birthday today 🎉. It came out fantastic 😍. And of course frosted it with your ermine frosting which turned out great too. Mom ate half of the cake in one go ❤. It was sooooo delicious 😋 and hands down the best vanilla cake+frosting combo I've ever made!

Hello. Love your channel and loving my copy of the Crumbs and Doilies book. Curious about why your vanilla sponges use so little milk?

What have you used to cover the cakes please? Is it SM buttercream?

Can you sub the flour with GF flour please:

Hello can I ask what kind of Choco do you use and how many percent of cocoa. Thank you