Hot Milk Sponge Cake
This recipe is for a classic hot milk sponge cake, baked in two layers and sandwiched together with apricot jam. One of my all time favourites!
Servings: 10 slices
Calories: 188kcal
Equipment
- 2x 20cm (9 inches) cake tins round
Ingredients
- 60 g unsalted butter
- 100 ml milk
- 120 g cake flour
- ¼ teaspoon salt
- 2 tsp baking powder
- 160 g sugar white granulated
- 2 eggs extra-large
- 1 teaspoon vanilla extract
- 80 g apricot jam
Instructions
- Preheat the oven to 180°C (356°F) and line 2x 20cm (8 inches) round cake tins with oil and parchment paper.
- Add the milk and butter in a small saucepan set over medium heat. Heat until the butter melts, do not boil. Set aside to cool slightly.
- Sift the flour, salt, and baking powder into a large mixing bowl.
- Add the whole eggs and sugar to a stand mixer fitted with a whisk attachment, and beat at medium-high speed until light in color and creamy.
- Using a rubber spatula or large metal spoon fold in the dry ingredients in 3 stages, take care not to deflate the egg mixture.
- Pour the warm milk mixture down the sides of the bowl and then use a rubber spatula to mix the batter until combined.
- Pour the cake batter into the prepared tins and bake in a preheated oven for 12 - 15 minutes or until a light golden brown and a skewer inserted into the center of the cake comes out clean. Remove the cakes from their tins and allow them to cool on a wire rack for about 10 minutes.
- Place one cake layer onto a cake plate and spread a layer of jam over the surface of the cake. Place the second layer of cake on top of the jam and dust the top of the cake with powdered sugar. Serve and enjoy!
Nutrition
Calories: 188kcal | Carbohydrates: 31g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 166mg | Potassium: 48mg | Fiber: 0.3g | Sugar: 20g | Vitamin A: 231IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 0.4mg
