Soft, Light and Moist, this Classic Sponge Cake with Hot Milk, will soon be your family favourite, like it is in my family.
Don’t you just LOVE old family recipes, that have been tried and tested for decades, and You know that you will not fail at it. Recipes like this Classic Sponge Cake, has been in my family recipe archives for as long as I can remember.
The recent devastating COVID-19 global pandemic, has sadly also reached South African Shores. As a safety precaution to slow down the spread of this virus, our entire country, like most other countries worldwide, have been issued a LOCKDOWN phase. This means that all citizens, are needed to STAY HOME, and avoid too much contact with others, except immediate families you are living with. The only time You are allowed to leave the safety of your home, is when you may need Essentials like food and/or medical help.
It sure is a very trying time in your lives, and is not a situation most of us have ever been in, during our lifetime. Please let us take a moment to remember and pray for all those affected with this deadly virus, and those that may have lost their lives to this Corona Virus Outbreak. IF there is/was one thing, of countless other things, that such a LOCKDOWN has thought us, It is that LIFE IS TOO SHORT!!! Something I have kept on saying to my loved ones for a long while now.
This lockdown, sure has been bringing family together, in ways unimaginable, And I pray this bonding time lasts for all families. I have been seeing tons of family cooking or baking sprees happening on the social media front, and it seems like the OLD DAYS doesn’t it!!! It was during those days growing up, when I used to marvel at the way my grannies, aunts and late mum used to take time to explain what they were doing while whipping up delightful bakes and delicious meals. This Classic Sponge Cake, is one such bake, that certainly didn’t need too much fuss, or too much dressing up, HEY NAKED CAKES, trended way back in the good old days, not recently!
It was my luck, that my Birthday this year (last Friday 27th March), fell spot on, upon the 1st day of Lockdown in South Africa. How memorable can my birthday be, surely one that will forever be remembered. So while my habibi fussed over preparing me a Roast Chicken for dinner that night, I decided to quickly whip up this Classic Sponge Cake, to bring in a little cheer and happiness into my home amidst all the sadness. At the last minute, I also decided to add a thin layer of buttercream icing to it, just to make it a little celebratory. YOU CAN FIND MY BUTTERCFEAM FROSTING TUTORIAL HERE ON BLOG.
Who says celebrating at home, with your most loved ones, can’t be special. TRY IT NEXT TIME, and you too will make memories to last a lifetime. This Classic Sponge Cake is quite simple, and needs just a little longer beating together the ingredients, this is more to create a lighter and airier texture that develops whilst baking. So go on, don those aprons, get your ingredients ready and let’s get baking this classic sponge cake.
Happy Baking Lovelies
CLASSIC SPONGE CAKE WITH HOT MILK - Marsay Family Favourite
Author: FOODEVA MARSAY @foodeva_marsay
YOU WILL NEED:
1/2 Cup Milk
6 Tablespoon Butter (85 grams)
4 Eggs (large or extra large)
2 teaspoon Vanilla Essence
1 Cup Castor Sugar
1 and 1/4 Cup All Purpose/Cake Flour
3 teaspoon Baking Powder
1/4 teaspoon Salt
> TO BEGIN …
>> Boil together the milk and butter, allow to cool until warm. (Microwave is fine)
>> Preheat the oven to 180 degrees Celsius
>> Prepare your baking pan, either line with baking paper, or use Non-Stick Baking Spray.
Step 1: Add the Eggs, Castor Sugar and Vanilla essence to a Mixing bowl, and beat all together for 2-3 minutes or until light cream in colour and frothy.
Step 2: In 2 Batches, Add in half the Sifted Dry Ingredients, with half the Hot milk/butter liquid at a time, and beat well after each addition.
Step 3: Beat for 4-5 minutes, until the cake batter in light and smooth.
Step 4: Pour the Cake Batter into your prepared pan (I have used a Regular Large Glass Casserole for this Post)
Step 5: Bake in preheated Oven, for 25-30 minutes, or until baking skewer Turns out clean.
> After removing Cake from the Oven, Allow to cool for 3 minutes in pan, before carefully turning out onto a cooling rack.
> After the Classic Sponge Cake is completely cooled, you can enjoy it Plain (naked, hehe), or add Buttercream or any other topping you prefer.
> NOTE… Here I have used 1/2 the batch of my regular BUTTERCREAM recipe shared before. Over half the cake I did a plain white buttercream icing and sprinkled on Hundreds and Thousands. With the Other half of the Sponge Cake, I added 2 drops of Peppermint Essence to the buttercream, and Spread on a few tablespoons Of Warmed Mint favoured Caramel Treat (From Stores) and after it set a little, then Top with a layer of White buttercream and and drizzled on 1 teaspoon of warmed caramel treat, and added mint flavoured chocolate as an added treat.
NOTES BY FOODEVA MARSAY
- YOU can substitute the Cake Flour, with 1 and 1/4 Cup Self Rising Flour (then add just 1 teaspoon Baking Powder)
- The Cake will slightly deflate after removing from oven, but It should still have enough height, and have a soft, light and airy texture.
- TO DECO…It is best to turn the cake over, and use the base as the top end to deco.
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HAVE YOU TRIED THE OTHER FOODEVA MARSAY SPONGE CAKE RECIPES SHARED BEFORE?? GIVE THEM A TRY, I LOOK FORWARD TO ALL YOUR FEEDBACKS, BY CONNECTING WITH ME ON MY VARIOUS SOCIAL MEDIA PLATFORMS.