my mother's old Hot Milk Sponge Cake recipe, with a very special touch
Butter and flour a 9 inch round cake pan. Preheat oven to 350 degrees
1 teaspoon Vanilla Beat together until eggs are light, fluffy and thick.
1 Drop Pure Rose Otto
Beat in 1 Cup Sugar beat until smooth.
1 Cup Flour
1 Teaspoon Baking Powder
1 dash salt
Stir into the egg mixture. Will be VERY thick.
Heat until the butter melts:
1/2 cup milk
1 Tablespoon butter
Add the hot milk mixture to the batter, stir it QUICKLY together, (work fast here, because the hot milk will start the baking powder rising before the cake is in the pan.) Stir together quickly, pour into prepared pan and into the hot oven. Bake for 20-25 minutes until golden brown and the cake tests done.
split the cooled cake in half to make two layers. Fill with either Raspberry Jam or,
if you are among the really lucky ones who have some, with some Rose Petal Jam. (Trust me, the Raspberry is wonderful in it!) Sift some confectioners sugar over the top.
and...another recipe... if you are a white wine lover, add a teaspoon of our Rose Hydrosol
to a glass of chilled dry white wine, for a romantic dinner a deux.