250 ml (200 g) sugar
5 ml vanilla essence
400 ml (230 g) cake flour
2 ml salt
15 ml baking powder
40 ml Butter
150 ml Milk
Preheat oven to 200°C. Beat eggs, sugar and vanilla together.
Sift the flour, salt and baking powder together.
Add to egg mixture.
Heat butter and milk in a heavy-based saucepan until butter melts.
Add to flour mixture and mix well.
Divide batter between 2 greased 20 cm cake tins.
Bake for 20 minutes or until cake springs back when lightly pressed.
Allow cake to cool in tins before turning out on a wire rack.
2 cups Icing Sugar
1/4 cup cocoa powder
2-3 Tbsp milk or more if needed
1\2 tsp vanilla essence
Cream the butter until pale and fluffy. Add vanilla essence.
Beat in icing sugar, one cup at a time.
Add the cocoa then add the milk gradually and beat until smooth and creamy.
Prepared, tried and tested by: Reshika Singh
Reshika's Hot milk sponge
January 27, 2017 | | 8 comments|