Hot milk sponge cake
The fact that my son, on occasion, eats cake for breakfast has over time not only become quite a normal sight, but also a huge compliment to me. It means that the cakes I bake are good enough to surpass a healthy, wholesome and nutritious breakfast *tongue in cheek*.
This specific cake “method” is relatively new to me. I’ve read about it, but never bothered trying it until I purchased the new Ultimate Snowflake Collection recipe book. I am so NOT sorry that I bought the book. It has the most beautiful recipes and illustrations and I am excited to try my hand at some of them.
The recipe is very simple and the end result is truly delicious and moist. Try it, you won’t be sorry.
You will need:
4 extra large eggs
250g castor sugar
280g Snowflake cake flour
15ml baking powder
5ml vanilla essence
Beat eggs and sugar till light and creamy. Sift flour, baking powder and salt together. Add to egg mixture and fold in lightly until well combined. Heat milk and butter in a small saucepan. Do not boil; stir until butter is melted. Remove from heat and add essence. Add milk mixture to cake mixture and mix well. Spoon mixture into two greased 20cm round cake pans. Bake in a preheated oven at 180 degrees Celsius for 25-30 minutes. eave in pans for a few minutes before turning out onto a wire rack to cool completely. Sandwich cake layers with half the icing . Use remaining icing to ice top of cake.
250g icing sugar (sifted)
10ml vanilla essence
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 the remaining icing to ice top of cake.