This recipe is part of Take the Pantry and Freezer Challenge series on this blog, and I made this in Week 3 of the challenge.


There are many reasons why I love Semolina Cake:


  • A slice of this simple, yet moist and fluffy Semolina Cake is very refreshing on a hot summer’s day.
  • The ingredients cost about R35.00 (can you buy a whole tray of dessert anywhere for so little these days?!).
  • It is sweet but not that sweet.
  • Preparation is minimal and there is no mess!



7 eggs

12 Tbsp. Semolina

6 Tbsp. Cake Flour

5 Tbsp. Sugar

2 Tsp. Baking Powder

1 litre Milk

1 cup Sugar (or a bit more, if you prefer)

2 Tsp. Vanilla Essence

Spray ‘n’ Cook




Bring the milk and 1 cup of sugar to boil, remove from the stove, stir in the vanilla essence and set aside to cool completely.
Separate egg yolk and egg whites. Whisk egg whites until the mixture is firm, and if you turn the bowl upside down the egg whites won’t fall out. Continue to whisk the mixture adding the sugar, egg yolk, semolina, cake flour and baking powder. Your mixture should have a creamy yet fluffy consistency.


Lightly oil a 20x30cm pan with Spray ‘n’ cook then pour the batter. Bake in a pre-heated oven at 190 C° for 45 minutes, or until the cake comes away from the sides and the cake springs back when you touch it lightly. Remove the cake from the oven. Use a ladle to immediately start pouring the cooled milk mixture evenly and watch the cake absorb all the liquid.


Refrigerate the Semolina cake for at least 2-3 hours before serving. Even when cooled there will be a tiny bit of milk left over here and there at the bottom of the pan and you will see this as you slice the cake. Slurp it up – it tastes good. Enjoy!


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