Hot milk sponge cake
Back to basics and the classic hot milk sponge cake is the last of my favourites that I share for this week. Change the entire dynamics of this cake to decorate it your own way; from fresh fruits, toasted nuts, citrus – make this one your special version!
Makes 1 two-layer cake
4 extra-large eggs
300 ml (250 g) castor sugar
500 ml (280 g) cake flour
15 ml baking powder
1 ml salt
250 ml milk
100 g butter or margarine
5 ml vanilla essence
Butter icing
100 g butter or margarine, softened
500 ml (250 g) icing sugar, sifted
10 ml vanilla essence
about 30 ml milk
1. Beat eggs and sugar together until light and creamy.
2. Sift flour, baking powder and salt together. Add to egg mixture and fold in lightly until well combined.
3. Heat milk and butter in a small, heavy-based saucepan. Do not boil; stir until butter is melted. Remove from heat and add essence.
4. Add milk mixture to cake mixture and mix well. Spoon mixture into two greased 20 cm round cake pans.
5. Bake in a preheated oven at 180 °C for 25–30 minutes. Leave in pans for a few minutes before turning out onto a wire rack to cool completely.
6. Icing: Cream butter and icing sugar together. Add essence and just enough milk to mix to a smooth, spreadable consistency. Sandwich cake layers with half the icing. Use remaining icing to ice top of cake.