Hot milk sponge supreme


Ingredients 12
Servings 8
Time

Ingredients

  • 4
    eggs
  • 250
    ml
    white sugar
  • 125
    g
    margarine
  • 250
    ml
    milk
  • 500
    ml
    cake flour
  • 20
    ml
    baking powder
  • pinch salt
  • 5
    ml
    vanilla essence
  • MERINGUE BUTTERCREAM ICING
  • 4
    egg whites
  • 200
    g
    castor sugar
  • 300
    g
    margarine
 

Method

 
Beat eggs and sugar very well (for about 10 minutes). Melt margarine in milk in a saucepan; do not allow to boil. Sift flour, baking powder and salt 3 times. Add dry ingredients to egg and sugar mixture, then vanilla essence, then milk and margarine. Mix well. Pour mixture into 2 well-greased sandwich cake pans, each 23 cm in diameter. Bake at 190 ºC for about 40 minutes or until a skewer inserted comes out clean. Turn out onto a rack and cool. ICING: Place egg whites and sugar in top of a double boiler, over simmering water. Heat gently, stirring constantly, until sugar dissolves. Remove from heat and beat until stiff peaks form and mixture cools down, 5 to 10 minutes. Add margarine, 30 ml at a time, and beat for 1 minute. Use icing to sandwich cake layers together and to ice cake. Decorate with sugar shards, if desired.
 

Read more on: bake
 

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