Home / Entertaining  / Flop-free hot milk vanilla sponge cake

Flop-free hot milk vanilla sponge cake

hot-milk-vanilla-sponge

Hot Milk Vanilla Sponge Cake is in my opinion the best vanilla sponge to bake. It is basically flop-proof, which makes it even more appealing if you ask me.

This was the first cake my mom taught me to bake. My mom baked something every Friday – chocolate cake, milk tart, carrot cake, or this vanilla sponge. Yes, I did not need or want anything growing up. I was a happy child.

In an effort to keep this tradition going in my own home I try to bake every Friday. This is a firm family favourite.

Hot Milk Vanilla Sponge Cake with Mousse and Strawberries

strawberries-resize

If you’re looking for a healthier weekend treat why not experiment with strawberries in smoothie bowls this weekend? Click the pic for a recipe

Makes one 4-layer cake

Ingredients

2 x 250ml Sasko cake flour

2 x 250ml caster sugar

125g butter

250ml Faircape Eco-fresh Full Cream Milk

4 x-large eggs

4t baking powder

1/2 t salt.

Zest of 1 lemon

For the filling

1 packet instant vanilla pudding

250ml milk

500ml cream

250ml strawberry jam

Fresh strawberries and edible flowers for decoration

Methodhot-milk-vanilla-sponge-1

Preheat oven to 180ºC.

Prepare two 23 cm cake tins by lining them with baking paper and spray thoroughly with non-stick spray.

Sift together all dry ingredients.

Beat eggs and sugar until light and creamy, add lemon zest.

Melt butter and milk together. Now fold the dry ingredients into the egg mixture and add butter mixture gradually. Work gently to keep all the air in.

Divide batter into the two pans and bake for 25-30 minutes. Test in the middle of the cake to see if ready before you take the cake out the oven.

Remove the cakes from the tins and cool on a cooling rack.

Now make the filling

1 packet instant vanilla pudding – ignore the instructions and just make it with 250 ml milk, leave in fridge to set. Whip 500 ml cream until stiff and add the vanilla pudding and beat some more until mixed. Gently fold in a small tin of passion fruit pulp.

When the cake has completely cooled down, split each cake in half so that you have 4 layers. I use a thread, but if you can cut straight it is fine.

Now spread each layer with strawberry jam. Then layer the cake with the filling in between. Decorate with fresh strawberries and edible flowers.


Who is Nina Timm?

Nina Timm.resize

Not only is Nina a food stylist, photographer and chef, she is also a mother who understands that someone working full-time needs help in the kitchen. She gets that you are looking for recipes that are easy, affordable and delicious, exactly what inspired her to start Easy cooking from Nina’s kitchen. Nina also runs a successful cooking school, is a published author and travels across the country motivating her audience while teaching them to become better cooks.

hometimes@pixelbaste.com

Review overview
NO COMMENTS

POST A COMMENT