Hot Milk Sponge with Fresh Berries and Cream
The best way to eat this cake is dusted with icing sugar, with berries galore and softly whipped jersey cream. If you’re using strawberries alone it’s nice to slice them up and put a tablespoon or two of sugar on them and leave them in the fridge for an hour or two before serving.
1 tsp baking powder
¼ tsp salt
½ cup whole milk
2 tbsp butter (37g)
2 eggs
1 cup granulated sugar
1 tsp vanilla
Sift together the flour, baking powder and salt. Heat the milk and butter, until butter melts. Keep warm. Beat eggs until thick on high speed of an electric mixer – for 3 minutes until the eggs are thick. Slowly add the sugar and beat for a further 4 minutes. Add sifted dry ingredients to egg mixture, stir just until blended. Stir in hot milk mixture and vanilla, mix well. Turn batter into greased 9×9 pan and bake in a preheated oven (350F) for 24–30 minutes.