Name: Hot milk sponge supreme
Yield: 8 servings
Cuisine: Bake
Ingredients: 4.00 eggs; 250.00 ml white sugar; 125.00 g margarine; 250.00 ml milk; 500.00 ml flour cake; 20.00 ml Baking powder; salt pinch; 5.00 ml vanilla essence; 4.00 eggs white; 200.00 g castor sugar; 300.00 g margarine

Recipe Disclaimer

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Ingredients (11)

4.00	eggs
250.00 ml	white sugar
125.00 g	margarine
250.00 ml	milk
500.00 ml	flour — cake
20.00 ml	Baking powder
	salt — pinch
5.00 ml	vanilla — essence

MERINGUE BUTTERCREAM ICING

4.00	eggs — white
200.00 g	castor sugar
300.00 g	margarine

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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.