Wednesday, 10 January 2007

Hot Milk Sponge Cake

Mrs. North was our neighbour on Lighthouse Road in Durban, South Africa. She will never be forgotten because of her recipe for hot milk sponge cake. Light cakes are an essential part of the gracious British tradition of afternoon tea. This recipe makes a wonderful base for strawberry shortcake. It can be split and filled with preserves. It can be served simply with icing sugar sprinkled on the top. It is also perfect for trifle. Recently, I wanted to make a Black Forest Trifle for guests, so I added 1/4 cup of cocoa to the dry ingredients. The results were perfect,and I will no longer buy chocolate jelly rolls for the trifle.
The following recipe is low fat and very quick to make.

2 large eggs
1 cup sugar (I use 1/2 cup)
1 teaspoon vanilla
1 cup flour
1 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
2 tablespoons melted butter or oil

Grease a 9 inch square or round cake pan.

Mix dry ingredients in a bowl. Beat eggs, adding sugar gradually. Add vanilla. Put milk and oil in a pan or in the microwave and bring to a boil. Add dry ingredients to egg mixture. Add the hot milk and oil. Bake in a hot oven (400F) for about 12 minutes.


Variation: Chocolate Hot Milk Sponge Cake
Add 1/4 cup cocoa to dry ingredients. Do not cut back on the sugar. (I use half Splenda)

3 comments:

KGMom said...

My aunt gave me this same recipe and she was a missionary in then Southern Rhodesia, next door to South Africa--I wonder. . .

Ruth said...

I visited Southern Rhodesia as a child. My Canadian born parents were missionaries in South Africa when it was still part of the Commonwealth. The British influence was very strong there and in Rhodesia.

Anonymous said...

Well said.