Best -Ever Hot Milk Sponge

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Best -Ever Hot Milk Sponge

A great basic cake that can be made in different flavours and dressed up or down for serving.

Makes 1 cake

4 extra-large eggs
250 g castor sugar (300 ml) 280 g cake flour (500 ml) 15 ml baking powder

250 ml milk
100 g butter or margarine (100 ml) 5 ml vanilla essence

  1. Preheat oven to 180oC/160oC fan/Gas mark 4.
  2. Grease and line the base of 2 x 20 cm loose-bottomed cake tins with baking paper. Grease again.
  3. Place eggs and sugar in a food mixer and beat well together until thick and pale yellow in colour.
  4. Sift dry ingredients; fold in carefully along the side of the mixture with a metal spoon or spatula.
  5. Heat milk and butter or margarine together for 2 minutes in the microwave oven on 100% power. Do not boil.
  6. Add in essence then add mixture to batter, mixing carefully. Do not overbeat. Pour into prepared cake pans.
  7. Bake for 20 – 25 minutes until a skewer or cake tester comes out clean.
  8. Allow to cool for 5 minutes before turning out onto a cooling rack.
  9. When completely cold, sandwich together with raspberry or strawberry jam and dust surface with sifted icing sugar; or make up a vanilla butter icing and sandwich the two cakes together with a little butter icing. Frost the top of the cake with remaining icing.

Tips:

  • Sandwich together with 250 ml whipped cream and use a chocolate ganache icing on the top layer; or fill with cream and top with fresh fruit pieces.
  • Great for children ́s birthday cakes.
  • If baking all in one pan, then allow longer to bake (40 – 45 minutes)
  • Cut cakes easily in half with a long thread of dental floss.
  • Remove 50 ml cake flour and add 50 ml sifted cocoa powder to make a chocolate sponge.
  • Add 30 ml coffee powder to boiling milk mixture for a coffee cake.
  • Basic Butter Icing: 100 g soft butter or margarine, 500 ml icing sugar (250 g), 10 ml vanilla essence and 25 ml milk. Cream butter and icing sugar together well; add sufficient milk to make a good spreading consistency.
  • Add in 30 ml cocoa powder dissolved in 30 ml hot water instead of milk, to make a chocolate icing.

    Chocolate Ganache Icing:

    Place 600 ml cream in a wide-mouthed pan; bring to the boil. Remove from the heat and stir in 1 x 200 g slab dark chocolate, broken into pieces. Mix to blend well. Allow to cool before using. Extra icing may be frozen for another time.

 

Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.