Gluten Free Hot Milk Sponge Cake

Ingredients:

 

140g QUeen Milling Pancake Mix

1 tsp baking powder

2  extra large eggs

150g white sugar

½ cup milk

2 tbsp butter

 

Topping: 

37g brown sugar

2 tbsp butter, room temperature

¼ cup chopped nuts of choice

4 tbsp milk

 

Directions: 

Preheat oven to 350F

Grease a 9-inch square pan

 

In a large mixing bowl, beat eggs with electric mixer for 4 minutes.  Gradually add in sugar and beat until light and fluffy.  (Approximately 4 minutes)

 

In another large mixing bowl, whisk together QUeen Milling Pancake Mix and baking powder and add to egg mixture.  Stir until combined.

 

In saucepan, heat ½ cup milk and add 2 tbsp butter.  Heat until butter is melted.

Gradually add milk mixture into batter and continually mix until well combined.

Pour into grease pan.

 

Bake in preheated oven for approximately 20-25 minutes, or until golden and toothpick inserted in centre comes out clean.

 

When done, remove from oven and preheat oven’s broiler.

Then, in a small mixing bowl, mix together brown sugar and 2 tbsp butter until combined.  Add milk until desired consistency.  Stir in nuts and spread mixture over warm cake.

 

Place cake in oven and broil 4 inches from heat until golden.  (About 3-4 minutes.)

 

**Note** Your cake can be topped with whatever topping choices your desire.  Or keep it plain and eat as is with a dollop of whipped topping or favourite ice cream.