Sponge cake

By Kirstin Buick
07 June 2015

Fuss-free sponge cake you won’t be able to get enough of.

Makes: 12

Preparation: 10 min

Cooking: 30 min

  • 6 eggs
  • 250 ml (1 c) castor sugar
  • 125 g butter, melted
  • 5 ml (1 t) vanilla essence
  • 250 ml (1 c) flour
  • 250 ml (1 c) self-raising flour

Topping

  • 395 g tin condensed milk
  • 180 ml (¾ c) evaporated milk

Preheat the oven to 180 °C. Grease the pan and line with baking paper.

1.Whisk the eggs, gradually adding the sugar until very thick. Add the melted butter and vanilla, whisking until just incorporated. Sift the flours into the egg mixture, whisking until just combined and scraping the bottom of the bowl when necessary to make sure all the flour is incorporated.

2. Pour the batter into the prepared pan. Bake in the oven for 30 minutes or until the cake is firm when touched in the centre and a skewer inserted in the centre comes out clean.

3. Topping: Combine the condensed milk and evaporated milk in and bowl.

4. Using a skewer prick holes all over the surface of the warm cake and all the way through. Pour the milk mixture evenly and slowly over, allowing the cake to soak it up. Allow to stand at room temperature until cool.

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