Hot Milk Sponge Cake

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sponge_cake_2.jpgA beautiful golden cake with a slightly spongy texture, but more substantial than angle food cake. A little more work than your standard cake, but well worth it. Would also be lovely drizzled with a fruit glaze or syrup on top.

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon table salt
4 large eggs
2 cups granulated white sugar
1 cup whole milk
2 tablespoons unsalted butter
2 teaspoons pure vanilla extract
Preheat the oven to 350 ℉.  Butter and flour either 2 - 9" round, or 1- 13"x9" baking pans.
In a medium bowl, whisk together the flour, baking powder and salt, set aside.
In the bowl of a standing mixer with a whisk attachment, beat the eggs until light, about 4 minutes.  With the mixer running on medium, slowly add the sugar and beat until the mixture is light yellow and comes off the whisk in a ribbon when the whisk is lifted, about 7-8 minutes.
While the eggs and sugar are beating, bring the milk and butter just to a boil in a small saucepan set over medium heat.  Stir the vanilla into the hot milk.
With the mixer running on medium speed, slowly add the hot milk mix to the egg mixture.  Mix until combined, then reduce the mixer speed and add the flour mixture slowly, just until thoroughly combined, stopping to scrape down the bowl once or twice.  Pour the batter immediately into the prepared pan(s) and place them into the oven.
Bake the 13"x9" cake for 25-30 minutes, or the 9" rounds for 18-25 minutes, until the edges are browned and just pulling away from the pan or a cake tester or toothpick inserted into the center of the cake, comes out clean.  Do NOT overbake.  let cool slightly in the pan, then turn out onto a wire rack to cool completely.
Original recipe

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