Vanilla spongecake

Tasty and supereasy cake-a to make-a. When I make cakes I want them to be ready to eat immediatelly, so there is a slight minus for this cake having to cool a little before you can add the filling. Even if it works lukewarm it tastes best when cold.



Sponge
3 eggs
300 ml caster sugar
300 ml all-purpose flour
2 tsp baking powder
100 ml hot water (not boiling though)

Filling
100 ml milk
125 g butter
4 tbs vanilla-infused sugar

Whip the eggs and the castersugar until white. Mix the flour and the baking powder and sift it into the batter. Add the hot water.

Pour the batter in a buttered and breaded tin that holds about 2 l. Bake in 200 C for 35-40 minutes or until dry.

While the sponge is in the oven you make the filling.

Pour milk and butter in a small pan and let it melt. Let is all simmer for afew minutes until it thickens a little. Take it off the heat and let it cool. Add the vanilla-infused sugar.

Slice the cake in two halves and pour the filling on each inside. Re-assemble the cake and let it cool completely before serving.