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


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



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


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!


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