Hot Milk Sponge Cake
A community recipe by versoNot tested or verified by Nigella.com
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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
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 ounces 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.
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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