Hot Milk Sponge Cake
- 300ml (250 g) castor sugar
- 500ml (280 g) Snowflake cake flour
- 15ml baking powder
- 1ml salt
- 250ml milk
- 100g butter or margarine
- 5ml vanilla essence
- 1 quantity butter icing
- 4 extra-large eggs
Method
- Beat eggs and sugar together until 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, heavy-based 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 20 c round cake pans.
- 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.
- Sandwich cake layers with half the icing.
- Use remaining icing to ice top of cake.
