This is the easiest and best tasting sponge layer you can imagine, and since it is baked in two tins, you won't need to slice through it to make a sandwich cake. Thanks to my friend Kyra Effren, one of the world's great bakers, for sharing this recipe. Kyra often serves this as a tea cake with a thin layer of raspberry jam between the layers, and a light dusting of icing sugar on top; it is elegant simplicity at its best. Though a hot milk sponge is not quite as a light and delicate as a genoise layer, you may easily substitute these layers in recipes that call for genoise. In fact, they can often substitute for white or yellow cake layers too.
From Bake! By Nick Malgieri (published by Kyle Cathie)
Photo by Quentin Bacon
Recipe posted by Team Cupcake