• 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

1. Beat eggs and sugar together until light and creamy.
2. Sift flour, baking powder and salt together.
3. Add to egg mixture and fold in lightly until well combined.
4. Heat milk and butter in a small, heavy-based saucepan.
5. Do not boil; stir until butter is melted.
6. Remove from heat and add essence.
7. Add milk mixture to cake mixture and mix well.
8. Spoon mixture into two greased 20 c round cake pans.
9. Bake in a preheated oven at 180 °C for 25 – 30 minutes.
10. Leave in pans for a few minutes before turning out onto a wire rack to cool completely.
11. Sandwich cake layers with half the icing.
12. Use remaining icing to ice top of cake.

Lewer: 1 koek
Bereiding: 10 min.
Gaarmaak: 30 min.

• 6 eiers
• 250 ml (1 k) strooisuiker
• 125 g botter, gesmelt
• 5 ml (1 t) vanieljegeursel
• 250 ml (1 k) meel
• 250 ml (1 k) bruismeel

Bolaag

• 395 g blik kondensmelk
• 180 ml (¾ k) ingedampte melk

1. Voorverhit die oond tot 180 °C.
2. Smeer die pan en voer uit met bakpapier.
3. Klits die eiers en voeg die suiker geleidelik by tot baie dik.
4. Voeg die gesmelte botter en vanielje by en klits tot net ingemeng.
5. Sif die mele by die eiermengsel in en klits tot net gemeng.
6. Skraap die onderkant van die bak wanneer nodig om seker te maak al die meel word ingemeng.
7. Giet die beslag in die voorbereide pan.
8. Bak 30 min. in die oond of tot die koek ferm is wanneer dit aan die middel aangeraak word en ’n steekpen skoon uitkom wanneer dit in die middel ingedruk word.

Bolaag:

1. Meng die kondensmelk en ingedampte melk in ’n bak.
2. Steek gate oral oor die oppervlak van die warm koek en regdeur met ’n steekpen.
3. Giet die melkmengsel egalig en stadig oor en laat die koek dit opsuig.
4. Laat staan teen kamertemperatuur tot afgekoel.

Translation

Sponge Cake

Makes: 1 cake
Preparation: 10 min.
Cooking: 30 min.

• 6 eggs
• 250 ml (1 k) caster sugar
• 125 g butter, melted
• 5 ml (1 t) vanilla essence
• 250 ml (1 k) flour
• 250 ml (1 k) effervescent flour

Topping

• 395 g tin of condensed milk
• 180 ml (¾ k) evaporated milk

1. Preheat the oven to 180 °C.
2. Grease the pan and line with baking paper.
3. Beat the eggs and gradually add the sugar until very thick.
4. Add the melted butter and vanilla and beat until just combined.
5. Sift the flour into the egg mixture and beat until just combined.
6. Scrape the bottom of the bowl when necessary to make sure all the flour is mixed in.
7. Pour the batter into the prepared pan.
8. Bake 30 min. in the oven or until the cake is firm when touched in the middle and a skewer comes out clean when inserted in the centre.

Topping:

1. Mix the condensed milk and evaporated milk in a bowl.
2. Poke holes all over the surface of the hot cake and all the way through with a skewer.
3. Pour over the milk mixture evenly and slowly and let the cake soak it up.
4. Leave at room temperature until cool.

• ¹/² cup milk
• ¹/² cup water
• ¹/² cup oil
• 4 teaspoon baking powder
• 2 cups flour
• 4 eggs
• 1 cup sugar
• 1 teaspoon vanilla extract

1. Boil together milk, oil, water and set aside to cool off a bit
2. Sift flour and add in baking powder
3. Beat together eggs, vanilla and sugar for 5 minutes, then add in the flour and milk mixture in about 3 batches, whilst folding in to incorporate the ingredients.
4. Divide into two prepared pans, bake for about 20-25minutes or till toothpick comes out clean with temperature 160°C or 180°C depending on your oven.

Ingredients:

For the Sponge:

• 225g (1 ¾ cups) Plain Flour
• 2 tsp Baking Powder
• 65g (¾ cup) Desiccated Coconut
• 225g (1 cup) Unsalted Butter, softened
• 250g (1 ¼ cups) Granulated Sugar
• 4 Large Eggs
• ¼ cup Milk
• 2 tsp Vanilla Extract

For the Topping:

• ½ cup Raspberry Jam (or ⅔ cup for a larger pan)
• ⅓ cup Desiccated Coconut

Instructions:

1. Prep:
   1. Preheat your oven to 350°F (180°C) and line a 9-inch square baking pan with parchment paper.
2. Mix Dry Ingredients:
   1. In a medium bowl, combine flour, baking powder, and coconut.
   2. Whisk well and set aside.
3. Cream Butter and Sugar:
   1. In a large bowl, beat the butter and sugar until pale and creamy.
   2. Add eggs one at a time, mixing well after each addition.
   3. Stir in milk and vanilla.
4. Combine:
   1. Gently fold in the dry ingredients with a spatula until just combined.
   2. Avoid overmixing to keep the sponge light and fluffy.
5. Bake:
   1. Pour the batter into the prepared pan, spreading evenly.
   2. Bake for 25-28 minutes or until a toothpick comes out clean.
   3. Allow to cool before adding the topping.
6. Add Topping:
   1. Spread raspberry jam over the cooled sponge, then sprinkle with desiccated coconut.
7. Serve:
   1. Cut into squares and enjoy this delightful treat with your favorite cup of tea or coffee.

Tips:

Weigh your ingredients for the most accurate results, especially flour and sugar.
If the sponge has a domed top after baking, gently press it down while still warm for an even surface.
Allow the sponge to cool completely before adding the jam to prevent it from seeping into the cake.

Storage:

Store in an airtight container in the fridge for 3-4 days. For best flavor, enjoy fresh.
Indulge in this Jam and Coconut Sponge, a simple yet irresistible dessert that’s sure to bring a touch of nostalgia and sweetness to your table.

• ¹/² cup milk
• ¹/² cup water
• ¹/² cup oil
• 4 teaspoon baking powder
• 2 cups flour
• 4 eggs
• 1 cup sugar
• 1 teaspoon vanilla extract

Instructions

1. Boil together milk, oil, water and set aside to cool off a bit
2. Sift flour and add in baking powder
3. Beat together eggs, vanilla and sugar for 5 minutes, then add in the flour and milk mixture in about 3 batches, whilst folding in to incorporate the ingredients.
4. Divide into two prepared pans, bake for about 20-25minutes or till toothpick comes out clean with temperature 160°C or 180°C depending on your oven.