Hot Milk Sponge Cake

1 cup self-rising flour
2 eggs
1 cup white sugar
1/2 cup milk
juice of 2 tangerines
zest of the tangerines
2 tablespoons butter

In a large mixing bowl, beat eggs until frothy, 3-4 minutes. Slowly add sugar, beat until light and fluffly. Add in the self-rising flour, very slowly.

In a saucepan, heat 1/2 cup milk, juice and zest from tangerines and 2 tablespoons butter until melted. Add to batter, beat till combined. Pour into a greased 9 inch square pan.

Bake at 350* for 25 minutes.

With this recipe you dont have to add the tangerine or orange juice. You can add berries, lemon or lime juice. It is very versatile.

To make an extra sweet treat make a Tangerine Simple Syrup

1/2 cup sugar
1/2 cup water
juice of 1 tangerine and the zest

Boil them all together until all the sugar has dissolved. Pour over the sponge cake when it is done and still hot. Let the cake rest for 3-5 minutes before cutting into the cake, so that it has time to absorb it.

If you are wondering why I chose tangerines over oranges. I just like the flavor more, its more potent and I have had less chances of a bitterness when using tangerines. I have gotten some pretty nasty oranges. I also use clementines.

Super yummy when served with berries and homemade whip cream.