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Hot Milk Sponge Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This cake is light in texture and perfect for birthday cakes.

This cake is light in texture and perfect for birthday cakes.

Ingredients

Serves: 10-12 slices

Metric Cups
  • 4 eggs
  • 250 grams caster sugar
  • 200 grams cake flour
  • 15 millilitres baking powder
  • 250 millilitres milk
  • 100 grams butter
  • 5 millilitres vanilla extract
  • 4 eggs
  • 9 ounces superfine sugar
  • 7 ounces cake flour
  • ½ fluid ounce baking powder
  • 8⅘ fluid ounce milk
  • 4 ounces butter
  • ⅙ fluid ounce vanilla extract

Method

Hot Milk Sponge Cake is a community recipe submitted by verso and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Beat eggs and sugar until light and thick yellow
  • Sift flour and baking powder; fold into egg and sugar mixture
  • Heat milk and butter in a saucepan, do not boil
  • Stir milk mixture and vanilla essence into batter; spoon into 2 greased 20cm cake tins
  • Bake in a preheated oven of 180degrees (350deg.f) for 25-30 min
  • Beat eggs and sugar until light and thick yellow
  • Sift flour and baking powder; fold into egg and sugar mixture
  • Heat milk and butter in a saucepan, do not boil
  • Stir milk mixture and vanilla essence into batter; spoon into 2 greased 20cm cake tins
  • Bake in a preheated oven of 180degrees (350deg.f) for 25-30 min
  • Additional Information

    Ensure cake is completely cooled before icing. Spread inner layer with caramel and fresh cream and sprinkle top layer with icing sugar.

    Ensure cake is completely cooled before icing. Spread inner layer with caramel and fresh cream and sprinkle top layer with icing sugar.

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