Hot milk sponge cake (makes 20cm round cake - 2 layers)
Such a nice recipe! I ate it before I even got round to icing it! :)
Method: Cake
Beat eggs and sugar together until thick and light yellow
Sift flour and baking powder together and fold into egg and sugar mixture
Heat milk and butter. Do not boil
Stir milk mixture and essence into batter
Spoon into 2 greased 20 cm cake tins
Bake at 180 degrees C (350 degrees F) for 25-30mins
Beat eggs and sugar together until thick and light yellow
Sift flour and baking powder together and fold into egg and sugar mixture
Heat milk and butter. Do not boil
Stir milk mixture and essence into batter
Spoon into 2 greased 20 cm cake tins
Bake at 180 degrees C (350 degrees F) for 25-30mins
Method: Icing
Cream butter and icing sugar, beating well until smooth
If you are making chocolate icing, dissolve cocoa powder in hot water and add to icing
Add essence and enough milk to make mixture light and creamy and of a spreadable consistency
Cream butter and icing sugar, beating well until smooth
If you are making chocolate icing, dissolve cocoa powder in hot water and add to icing
Add essence and enough milk to make mixture light and creamy and of a spreadable consistency
tips
* This cake (without the icing) is great for baked Alaska or trifle
* Let the cakes cool for 10mins in the tin before removing them
* To make mocha icing, follow the steps to make chocolate icing and add 10ml strong coffee powder to the hot water
* I was very skimp on the icing in the middle, I would suggest using all the icing and making sure you have enough between the 2 sponges
* Let the cakes cool for 10mins in the tin before removing them
* To make mocha icing, follow the steps to make chocolate icing and add 10ml strong coffee powder to the hot water
* I was very skimp on the icing in the middle, I would suggest using all the icing and making sure you have enough between the 2 sponges