At Cookery School we teach to empower so that everyone has the confidence to replicate recipes again and again at home. We also teach by principle – if you can understand how to make a sponge cake, you can make a whole range of different sponge cakes using the same principle.
During our time at home, in isolation, these principles have never been more pertinent, when we all need to cook a lot more. These sponge cakes, made with boiling milk, are one of the first cakes our founder Rosalind learnt to make. The recipe remains much loved with her family and us all at Cookery School today. We hope you will give them a try and add them to your collection of simple lockdown recipes.
Sponge cakes: basic principles
• Sponge cakes need air to make them light and fluffy, so do not over mix.
• Most sponge cakes are made by creaming butter and sugar at the start and adding eggs, however this recipe starts with creamed eggs and sugar with butter and milk gradually folded into the mix.
• The hot milk with give the cake a distinct flavour and also improve the texture making it moist and delicate.
• Always make sure your cakes are cooled before adding icing or toppings.
Boiling Milk Sponge Cakes
Makes 8 cakes
½ cup sugar
1 teaspoon vanilla
1 cup flour
2 teaspoons baking powder
pinch of salt
½ cup milk
2 tablespoons butter or rapeseed oil
1. Break the eggs into a bowl and add the sugar and vanilla to them. Beat until thick and creamy.
2. Sift together the flour, baking powder and salt.
3. Bring the milk and butter up to the boil.
4. Fold the flour mixture into the beaten egg mixture.
5. Then add the boiling milk and butter to the mix by folding in gently until just blended. Do not overmix.
6. Pour into a greased 8″ tin of into 8 greased and buttered muffin tins.
7. Bake in oven 190º/400ºF for 20 minutes or until the cake/cupcakes turn golden brown and spring back when touched.
Make these into butterfly cakes by cutting off the top of the cakes and slicing in half to make the wings. Pop them onto your faviourite topping. A citrussy passion fruit curd would work well with the light cakes.
These sponge cakes are a delight when topped with a rich chocolate ganache.
Cooking during Covid-19
We have a wealth of experience to share in these unprecedented times if you need help cooking during Coronavirus. We’ll be giving you tips and recipes on using store cupboard ingredients, preserving, pickling & above all making the most of your valuable ingredients & not wasting food. PLEASE let us have YOUR questions and SHARE on Facebook or Instagram what you’ve been cooking & our founder Rosalind will be able to get back to you with answers so we can all learn from each other.