Recipe: Best Hot Milk Vanilla Sponge Cake

(makes one large cake)

4 extra-large eggs

300ml castor sugar

500ml cake flour

15ml baking powder

2ml salt

250ml milk

125g butter or margarine

5ml vanilla essence

  1. Preheat the oven to 180˚C and prepare a large cake pan (use cook ‘n spray or smear with butter/margarine)
  2. Whisk the eggs and castor sugar together until light and fluffy
  3. Sift the cake flour, baking powder and salt together and gently fold in the egg mixture
  4. In a medium sized pot, heat the milk and butter/margarine together until the butter/margarine is melted – Do not boil! Add the vanilla essence and add to the mixture.
  5. Place the mixture into the prepared cake pan and bake for 25-30 minutes
  6. Wait until the cake is completely cooled before applying your icing/fondant

Recipe: Best Hot Milk Vanilla Sponge Cake

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5 thoughts on “Recipe: Best Hot Milk Vanilla Sponge Cake

  1. Pingback: Mikayla’s “Magical Rainbow” Party {+Free Printables} ++ Please Note: This Post Is Picture Heavy++ | Caffeine and Fairydust

    • Hi! There’s a couple of things you can do to make sure it comes out level every time – here’s two tips my gran passed on to me and some i figured out on my own over time:
      1. Flat, even cake layers begin with equal amounts of batter in each cake pan. The best way to do that is with a digital scale. I have a piece of tape on the bottom of my mixing bowl with its weight (so I don’t have to remember it). So all I have to do is place the bowl full of cake batter onto my scale and do a little math:

      (total weight of bowl & batter) – (weight of bowl) / (# of cake pans) = (how much batter for each pan)

      Then I use the scale to pour that amount into each cake pan.
      2. Bake your cake at a lower temperature +\- 150 degrees and not the standard 180. Since you’ve lowered the oven temperature, your cake will now take a little longer to bake. Reducing oven temp by 30 degrees will require you to increase your baking time.
      I bale it at 150 degrees for anout 30-40 minutes, then turn it up to 180 degrees for 15-20 minutes. I usually take a quick peek once I’ve reached the original baking time and then every 5 minutes after that just to be sure I don’t over bake it.

      Like

  2. Pingback: D.I.Y – Attempt At A Castle Birthday Cake | Caffeine and Fairydust

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