Eggless Hot Milk Sponge Cake

Eggless Hot Milk Sponge Cake Recipe

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This moist sponge cake can be eaten on its own or incorporated into a trifle. You can even use it in place of the Swiss jam rolls in this trifle recipe.

Eggless Hot Milk Sponge Cake

Difficulty:BeginnerPrep time: 15 minutesCook time: 20 minutesTotal time: 40 minutesYields:1 cake



  1. Sift the flour, baking powder, and salt together. Add the sugar and apple puree.
  2. Heat the milk and butter in a small, heavy-based saucepan. Do not boil; stir until the butter is melted. Remove from the heat and add the essence.
  3. Add the milk mixture to the flour mixture and beat until smooth. Spoon the mixture into two lined and greased 20cm round cake pans.
  4. Bake in a preheated oven at 350°F/180°C for 20-25 minutes. Leave in the pans for a few minutes before turning out onto a wire rack to cool completely.
  5. Sandwich the cake layers with half of the icing. Use the remaining icing to ice the top of the cake.


  • You can use a can of sliced pie apples to make puree or use ready-made apple sauce.

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