Tuesday, 28 June 2016

Hot Milk Sponge With Chocolate and Marshmallow Topping From The Bona Magazine August 1991 ~ A very good recipe!


A single layer of hot milk sponge decorated with chocolate and marshmallow topping. Delish!



Hot Milk Sponge
Ingredients:
4 large eggs
312 ml castor sugar (Don’t have castor ? Just put normal through a blender or beat extra long with your eggs to dissolve)
2 cups (500 ml) Cake flour
15 ml baking powder
250 ml milk
90 g butter or good tasting margarine
7 ml vanilla essence

Method:
Preheat oven to 180 C.
Beat eggs and sugar together until thick and yellow.
Sift flour and baking powder together, and then fold into egg sugar mixture.
Heat milk and margarine together but do not boil.
Stir milk mixture and vanilla essence into creamed mixture and then spoon into 2 well greased 23cm or 9 inch diameter cake pans and bake for 25-30 minutes.

Chocolate and Marshmallow Topping
Ingredients:
250 ml marshmallows (1/2 packet) toasted coconut coated one’s is what I used (remind me I have the recipe. If you can’t get, I will add it to this one)
100 g good quality dark eating chocolate broken into pieces
250 ml cream
50 ml extra cocoa powder

Melt the marshmallows and chocolate pieces together over a moderate heat.
Beat cream together with cocoa powder until stiff.
Fold marshmallow mixture into cream and then top cake with this.
Serve and enjoy!