Classic vanilla sponge cake

Directions

1. Begin with the milk.

2. Add the milk and the cinnamon sticks to a pan.

3. Bring to a boil and cook, uncovered, until the liquid has reduced by about 1/4.

4. Take off the heat and allow to cool before removing the cinnamon sticks.

5. Cream together the sugar and butter until light and fluffy then add the eggs one at a time, mixing thoroughly after each addition.

6. Continue mixing until the batter is smooth.

7. Sift the dry ingredients into a separate bowl then alternately add the milk and the flour mixture.

8. Mix to combine thoroughly then pour the batter into a 22cm round or spring-form cake pan that’s been well greased.

9. Set in an oven pre-heated to 160°C and bake for about 50 minutes, or until the top of the cake is golden and a skewer inserted into the centre of the cake emerges cleanly.

10. Allow the cake to cook in the pan for 5 minutes then transfer to a wire rack to cool completely.

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