Make and share this Hot Milk Sponge Cake recipe from Food.com.
Provided by Brenda.
Categories Dessert
Time 50m
Yield 1 9inch round cake
Number Of Ingredients 8
Steps:
- Position rack in the lower third of the oven and preheat to 350 degrees F (175 degrees C).
- Butter a 9-inch round layer pan and line with a parchment circle.
- In a small saucepan, heat the milk and butter to almost boiling.
- Set aside.
- Sift together the flour, baking powder, and salt in a triple sifter.
- Set aside.
- Beat the eggs on medium-high speed in an electric mixer fitted with beaters or a whip attachment for about 2 minutes.
- Gradually add the sugar, 1 tablespoon at a time, taking about 4-5 minutes to blend it in well.
- Scrape the sides of the bowl occasionally.
- The mixture will thicken and turn light yellow in color.
- Reduce mixer speed to medium.
- Add the vanilla, then pour in the hot milk IN A STEADY STREAM, taking about 10 seconds.
- Immediately add the dry ingredients all at once, and beat just until blended, scraping the sides of the bowl as necessary.
- Increase mixer speed to medium-high and beat 10 seconds.
- The batter will be very thin.
- Remove the bowl from the mixer and quickly pour the batter into the prepared pan.
- Bake 30-35 minutes, or until the cake begins to come away from the sides of pan and is golden brown and springy to the touch.
- Set on a cake rack to cool for about 10 minutes.
- Run a thin knife around the sides of the pan to loosen.
- Invert pan onto the rack sprayed with nonstick coating and peel off the parchment paper.
- Invert again to finish cooling right-side up.
- Store the plain sponge layer under a glass dome or covered with aluminum foil at room temperature for up to 3 days.
- For longer storage, freeze.
Nutrition Facts : Calories 1417.8, Fat 27.1, SaturatedFat 13.3, Cholesterol 470.6, Sodium 1730.3, Carbohydrate 265, Fiber 2.3, Sugar 151.6, Protein 27.9
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