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A light and fluffy vanilla sponge cake sure to please everyone

Yield:
18-24, depending on slice size
Prep time:
20
Cook time:
35

Recipe by The Hoogendorns

Equipment

  • Electric mixer
  • Measuring cups and spoons
  • 13"x9" Baking pan
  • Small pot
  • Large bowl

Ingredients

  • BATTER
  • 4 eggs
  • 2 cups (500 mL) sugar
  • 2 teaspoons (10 mL) vanilla extract
  • 2 cups (250 mL) all-purpose flour
  • 1 tsp (5 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1/4 teaspoon (1 mL) salt
  • 1 cup (250 mL) milk
  • 1/4 cup (60 mL) unsalted butter
  • TOPPING
  • 1.5 (375 mL) cups brown sugar
  • 1/2 cup (125 mL) melted butter
  • 1/2 cup (125 mL) whipping cream
  • 1 cup (250 mL) flaked coconut

Instructions

BATTER

  1. Preheat oven to 350°F.
  2. Beat eggs, sugar and vanilla until fluffy.
  3. Add flour, baking powder, baking soda and salt. Beat until well mixed.
  4. Heat milk and butter until scalded. Remove from heat and let cook for a few minutes.
  5. Add hot milk and butter to the batter and beat until smooth.
  6. Pour into greased pan and bake for 35 minutes, until golden.
TOPPING
  1. Mix together and spread on top of warm cake.
  2. Broil in the oven until lightly browned, just a few minutes. 

TIP: Place a large baking tray under the baking pan when broiling the topping. This will prevent it from dripping onto bottom of the oven.

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