Kerry-Anne’s Hot Milk Sponge
This is one of our favourite recipes, adapted from Kerry-Anne’s original. This recipe bakes flat and is perfectly suited to using under fondant.
The recipe can be varied by changing out the vanilla essence for lemon zest or other essences.
Cake keeps well for about 3-4 days at room temperature or 3 months in the freezer. Wrap well in cling film for freezing.
Julie! Hello!
Lindsay Price
A big thank you for great recipes on your page! I needed to make a cake for my niece’s first birthday (no pressure – I’d only promised months in advance!) and had had little success with a couple of test run recipes from elsewhere. I risked it and made a new recipe for The Big Day – your hot milk sponge recipe. Incredible! What a perfect sponge cake. I cut into it and even I went WOW when I saw the perfectly even layers (I made four layers – two batches of the recipe into 23cm cake tins). Exceptionally delicious too. I’m sitting here thinking about getting another slice from the kitchen… Anyway, thought I’d let you know, because it must be lovely to hear how and where your recipes are being used!
Kerry-Anne’s Hot Milk Sponge
Ingredients
- 125 g butter or margarine
- 1 cup milk
- 4 eggs
- 2 cups sugar
- 1 tsp vanilla essence
- 2 cups flour
- 3 tsp baking powder
Instructions
- Preheat your oven to 180° C and prepare your baking tin.
- Bring butter and milk to the boil then switch off.
- Beat eggs and sugar until light and fluffy.
- Add the vanilla essence to the egg mixture.
- Sift flour and baking powder into a separate bowl.
- Add the flour and baking powder to egg mix and fold in with a metal spoon.
- Add the hot milk mix to egg mix and blend well.
- Bake for about 30-45 minutes or until knife comes out clean (cooking time depends on the size of your tin) usually between 30-45 min.
Notes
Julie! Hello!
A big thank you for great recipes on your page! I needed to make a cake for my niece’s first birthday (no pressure - I’d only promised months in advance!) and had had little success with a couple of test run recipes from elsewhere. I risked it and made a new recipe for The Big Day - your hot milk sponge recipe. Incredible! What a perfect sponge cake. I cut into it and even I went WOW when I saw the perfectly even layers (I made four layers - two batches of the recipe into 23cm cake tins). Exceptionally delicious too. I’m sitting here thinking about getting another slice from the kitchen… Anyway, thought I’d let you know, because it must be lovely to hear how and where your recipes are being used!