Lallie Gounden’s classic hot milk sponge cake - IOL

PASSION FOR BAKING: Stonebridge, Phoenix’s Lallie Gounden is a self-taught home-based baker whose love for cooking was sparked in her mother’s kitchen. Her first hot milk sponge cake, made when she was just 14, became a family favourite and remains one of her signature bakes.

For Stonebridge, Phoenix baker Lallie Gounden, cooking and baking have always been about far more than food — they are about family, tradition, preserving memories, and ensuring every household can afford to celebrate.

A wife, mother of two sons, and mother-in-law, the 56-year-old self-taught home baker discovered her passion at a young age while assisting her late mother in the kitchen. With her mother working, Gounden prepared and prepped ingredients while observing the family meals being made, sparking a lifelong love for culinary arts.

Among her fondest childhood memories are her mother’s spicy fish curry and middle-cut tin fish curry cooked in a rich tamarind sauce, alongside fresh weekend catches brought home by her father, an enthusiastic fisherman.

At age 14, Gounden expanded her skills into baking after trying a hot milk sponge cake recipe she spotted in a magazine.

"It turned out amazing, soft and so delicious," Gounden recalled. Finished simply with a dusting of icing sugar, the recipe became a firm family favourite. Decades later, that same recipe remains her signature sponge for customer orders.

Gounden turned her talent into an income-generating venture in 1998 after buying a house and wanting to contribute to household expenses. She placed an advertisement in a local newspaper offering biscuits, cupcakes, milk tarts, and muffins, quickly establishing a loyal client base.

Her philosophy centers on "old-school baking" — crafted treats like steamed idli, poli, jam tarts, plain cupcakes with sprinkles, bran muffins, koeksusters, snowballs, and shortbread. Gounden noted that these traditional items remain vital, especially for senior citizens who prefer familiar, classic tastes over modern, overly sugary creations.

Family support has remained a cornerstone of her journey. During the Covid-19 pandemic, her husband, Kuben, and her sons encouraged her to formalize the business, with her sons setting up her Facebook page, @HomebakedTreatsByLallie. Kuben actively promoted her products and managed stock collection, keeping orders flowing throughout the lockdown period.

Gounden’s competitive spirit has also earned her several culinary titles. A standout moment was encouraging her family to enter the Post Plus Master Gourmet Cook-Off, where they secured fourth place by dividing responsibilities across the team.

"It made it feel so special, creating a special memory," she said.

Faced with a rising cost of living that places pressure on family celebrations, Gounden continues to prioritize affordability by tailoring orders to fit tight customer budgets.

"For me, it’s important to make someone happy. Their smiles and feedback are what grow my small business," Gounden said.

SIGNATURE BAKE: Lallie Gounden’s hot milk sponge cake, decorated with strawberries, rose leaves and chocolates, brings a touch of elegance to the simple recipe that she first mastered as a teenager and continues to use for her customers today.

Warm milk with margarine (don't boil). Cool just a bit. Beat sugar, eggs, add vanilla. Alternate sifted dry ingredients with milk mix. Put into 2 x 20cm round greased and lined pans. Bake at 170 degrees for 25 to 30 mins till done. Cool in pan few mins and decorate as you wish.

Lallie's hint: To get a beautiful, soft sponge cake layer, always beat the egg and sugar well until fluffy.