A denser than traditional sponge cake, made with hot milk. This recipe sandwiches it with lemon curd and tops with lemon icing
Preheat the oven to 190 C
Line or grease with butter/flour two 23 cm cake tins
In a saucepan over medium heat, combine the milk and butter, and heat till the butter is melted. Or use the microwave on medium heat for 30 secs at a time until melted.
In a bowl, mix the flour, baking powder and salt.
In a separate bowl, beat the eggs until thick. This should take a few minutes. Gradually tip the sugar in and beat for another 4-5 mins, or until pale and fluffy. You can do this in a mixer or by hand.
Stir in the vanilla.
Combine the flour and egg mixtures. Beat until well combined. While mixing, gradually add in the milk mixture and until combined
Divide the cake mixture between the two prepared tins and bake for 25 minutes in the preheated oven.
Cool on a wire rack before spreading 1 half with lemon curd and putting the second cake on top.
Add lemon juice to icing sugar until you have a consistency for spreading over the cake. Pour over the top and spread out to cover. Leave for a short time to set before eating.
You can make this in one tube cake tin or a Bundt tin; simply bake for 50 - 60 minutes instead.
The cake will keep for a few days if kept in an airtight container.