Hot Milk Sponge Cake Recipe
Are you worried about what to make for loved ones who have been advised a Diabetic diet ? Worry not this Hot Milk Sponge Cake recipe is the answer to your problems. Stock up on Milk Product as you will want to make this Hot Milk Sponge Cake time and again. Hot Milk Sponge Cake can be included in menu if any member of your family is following Diabetic diet. This Hot Milk Sponge Cake is never going to fail as a Dessert. Is there a higher crime than reading about this Hot Milk Sponge Cake and not trying it out?
Ingredients
1 cup sifted cake flour
1 tsp baking powder
3 eggs
1/4 cup sugar
3 pkts. Concentrated acesulfame-K
1/4 cup hot milk
1 tsp vanilla extract fruit (optional)
Whipped topping (optional)
Directions
Grease two 8 in. (30 cm) round layer-cake pans.
Dust lightly with flour and baking powder mixed together.
Using an electric mixer at high speed, beat the eggs in a small, deep bowl until they are light and fluffy; slowly beat in the sugar and acesulfame-K until the mixture is almost double in volume and is very thick.
Turn the speed to low; beat in the hot milk and vanilla.
Fold in the flour mixture, a third at a time, until just blended.
Pour into the prepared pan.
Bake in a 350°F (180°C) oven for 15-20 minutes or until the centers spring back when lightly pressed with a fingertip.
Cool in the pans on wire racks for 10 minutes.
Then loosen cakes carefully around the edges with a knife, turn out onto the wire racks, and cool completely.
Dust lightly with flour and baking powder mixed together.
Using an electric mixer at high speed, beat the eggs in a small, deep bowl until they are light and fluffy; slowly beat in the sugar and acesulfame-K until the mixture is almost double in volume and is very thick.
Turn the speed to low; beat in the hot milk and vanilla.
Fold in the flour mixture, a third at a time, until just blended.
Pour into the prepared pan.
Bake in a 350°F (180°C) oven for 15-20 minutes or until the centers spring back when lightly pressed with a fingertip.
Cool in the pans on wire racks for 10 minutes.
Then loosen cakes carefully around the edges with a knife, turn out onto the wire racks, and cool completely.
