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June 25, 2019

Hot Milk Vanilla Sponge Cake with Mousse and Strawberries

Posted on October 24, 2016 by in baked goods

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hot milk vanilla sponge cake

Hot Milk Vanilla Sponge Cake is in my opinion the best vanilla sponge to bake. It is basically flop-proof, which works for me.


This hot milk vanilla sponge cake was the first ever cake my mom taught me to bake. She had very clear instructions.

#1 – you whisk the eggs and sugar until light and creamy. Until you cannot feel the sugar between your finger tips if you rub a little of the mixture.

#2 – when you stir in the flour, ALWAYS stir in one direction. Use a knife the scrape your spatula clean once or twice through the mix process.

This cake was literally eaten in one sitting. We love it, because it is not overly sweet, the cake is light and buttery and who does not like berries.

hot milk vanilla sponge cake

The cake is simple, yet a classic method which cannot be changed much, but with the filling you can go wild. Here I made the same cake, but with  toasted coconut…. delicious! Or maybe you want to like this Passion fruit version more. I cheated, making people believe they are eating white chocolate mousse. Truth is, they’re not. I also used strawberry jam for the sandwich filling…… so yes, you can bake this cake too. Let me take your hand and lead you to the “promised land of cakes!”

hot milk vanilla sponge cake

Hot Milk Vanilla Sponge Cake with Mousse and Strawberries

makes one 4 layer cake

Ingredients

2 x 250 ml Sasko cake flour
2 x 250 ml caster sugar
125 g butter
250 ml Faircape Eco-fresh Full Cream Milk
4 x-large eggs
4 t baking powder
1/2 t salt.
Zest of 1 lemon

For the filling
1 packet instant vanilla pudding
250 ml milk
500 ml cream
250 ml strawberry jam
Fresh strawberries and edible flowers for decoration

Method

Preheat oven to 180 C
Prepare two 23 cm cake tins by lining them with baking paper and spray thoroughly with non-stick spray.
Sift together all dry ingredients.
Beat eggs and sugar until light and creamy. Add lemon zest.
Melt butter and milk together. Now fold the dry ingredients into the egg mixture and add butter mixture gradually. Work gently to keep all the air in.
Divide batter into the two pans and bake for 25-30 minutes. Test in the middle of the cake to see if ready before you take the cake out the oven.
Remove the cakes from the tins and cool on a cooling rack.

hot milk vanilla sponge cake

Now make the filling

1 packet instant vanilla pudding – ignore the instructions and just make it with 250 ml milk, leave in fridge to set. Whip 500 ml cream until stiff and add the vanilla pudding and beat some more until mixed. Gently fold in a small tin of passion fruit pulp.
When the cake has completely cooled down, split each cake in half so that you have 4 layers. I use a thread, but if you can cut straight it is fine.
Now spread each layer with strawberry jam. Then layer the cake with the filling in between. Decorate with fresh strawberries and edible flowers.

hot milk vanilla sponge cake

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  1. Flop-free hot milk vanilla sponge cake – HomeTimes - February 1, 2018

    […] Hot Milk Vanilla Sponge Cake is in my opinion the best vanilla sponge to bake. It is basically flop-proof, which makes it even more appealing if you ask me. […]

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