Hot Milk Vanilla Sponge Cake 

Category, CuisineDifficultyBeginner

The hot milk sponge cake recipe that makes a light, dreamy sponge cake!

 

 

Ingredients:
For the Cake:
 3 tbsp First Choice butter
 3 cups cake flour
 1 tbsp baking powder
 1 tsp salt
 6 eggs, large
 3 cups sugar
 2 tsp pure vanilla extract
 1 ½ cups First Choice Milk
For the Lemon Filling:
 1 cup condensed milk
 juice & zest of 1 lemon
For the Icing:
 2 cups icing sugar
  cup First Choice Butter
 ½ tsp pure vanilla extract

Directions:
1

Preheat the oven to 180°C

2

Lightly butter and flour two round baking pans and set aside.

3

In a bowl, whisk together flour, baking powder, and salt.

4

Mix the eggs and the sugar with an electric mixer for 5 minutes. Beat in vanilla.

5

Heat the First Choice Milk and Butter in a small pot on medium heat, until simmering.

6

Add the butter mixture to the egg mixture in a slow, steady stream as you continue beating until combined.

7

Gradually add the dry ingredients then remove the bowl from the mixer and and fold in the dry ingredients until just combined.

8

Pour the batter into the prepared pans and bake until golden brown for 45 minutes - 1 hour.

9

When ready, remove the cake from the pans and allow to cool.

For the Lemon Filling:
10

Mix the condensed milk and the lemon juice and zest together, then microwave for 5 minutes and allow to cool.

For the Icing:
11

Cream the First Choice Butter until soft.

12

Sift in the icing sugar and mix until well combined.

13

Add the vanilla essence and mix well.

Assembly:
14

On the first layer of cake, spread the lemon filling making sure that some dribbles down the sides of the cake.

15

Spread the bottom of the second cake layer with icing sugar and place it (icing side down) on top of the first layer.

16

Finish off with icing and decorate with some lemon. Enjoy!

Ingredients

Ingredients:
For the Cake:
 3 tbsp First Choice butter
 3 cups cake flour
 1 tbsp baking powder
 1 tsp salt
 6 eggs, large
 3 cups sugar
 2 tsp pure vanilla extract
 1 ½ cups First Choice Milk
For the Lemon Filling:
 1 cup condensed milk
 juice & zest of 1 lemon
For the Icing:
 2 cups icing sugar
  cup First Choice Butter
 ½ tsp pure vanilla extract

Directions

Directions:
1

Preheat the oven to 180°C

2

Lightly butter and flour two round baking pans and set aside.

3

In a bowl, whisk together flour, baking powder, and salt.

4

Mix the eggs and the sugar with an electric mixer for 5 minutes. Beat in vanilla.

5

Heat the First Choice Milk and Butter in a small pot on medium heat, until simmering.

6

Add the butter mixture to the egg mixture in a slow, steady stream as you continue beating until combined.

7

Gradually add the dry ingredients then remove the bowl from the mixer and and fold in the dry ingredients until just combined.

8

Pour the batter into the prepared pans and bake until golden brown for 45 minutes - 1 hour.

9

When ready, remove the cake from the pans and allow to cool.

For the Lemon Filling:
10

Mix the condensed milk and the lemon juice and zest together, then microwave for 5 minutes and allow to cool.

For the Icing:
11

Cream the First Choice Butter until soft.

12

Sift in the icing sugar and mix until well combined.

13

Add the vanilla essence and mix well.

Assembly:
14

On the first layer of cake, spread the lemon filling making sure that some dribbles down the sides of the cake.

15

Spread the bottom of the second cake layer with icing sugar and place it (icing side down) on top of the first layer.

16

Finish off with icing and decorate with some lemon. Enjoy!

Hot Milk Vanilla Sponge Cake