Hot milk sponge cake

Snap, Sizzle And Cook
Prep: 20 mins, Cooking: 30 mins
Rate this recipe
The recipe is very simple and the end result is truly delicious and moist.

By Food24 March 10 2015
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Ingredients (12)

4 eggs — extra-large
250 g castor sugar
280 g flour — cake
15 ml Robertson's baking powder
1 ml salt
250 ml milk
100 g butter
5 ml vanilla — essence
ICING:
100 g butter
250 g icing sugar — sifted
10 ml vanilla — essence
30 ml milk
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Method:

Preheat oven to 180°C.

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 for 25-30 minutes.
Leave 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.

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 the remaining icing to ice top of cake.

Recipe reprinted with permission of Snap, Sizzle & Cook. To see more recipes, please click here.
 
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