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Hot Milk Sponge Cake Recipe
|Cake flour||1 Cup (16 tbs), sifted|
|Baking powder||1 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Eggs||3 , well beaten|
|Lemon juice||2 Teaspoon|
|Hot milk||6 Tablespoon (Do Not Boil)|
Serving size: Complete recipe
Calories 1615 Calories from Fat 186
% Daily Value*
Total Fat 20 g31.4%
Saturated Fat 6.3 g31.6%
Trans Fat 0 g
Cholesterol 643.4 mg
Sodium 1125.2 mg46.9%
Total Carbohydrates 327 g108.9%
Dietary Fiber 15.5 g62.1%
Sugars 206 g
Protein 42 g84.9%
Vitamin A 16.5% Vitamin C 7.7%
Calcium 65.6% Iron 18.7%
*Based on a 2000 Calorie diet
Add sugar gradually to the beaten eggs, beating until very thick and piled softly.
Mix in lemon juice.
Sprinkle dry ingredients over egg mixture about one fourth at a time; gently fold in until just blended after each addition.
Add hot milk all at one time and quickly mix just until smooth.
Turn batter into a greased (bottom only) 9x9x2-inch baking pan or two 9-inch layer cake pans.
Bake at 375Â°F 15 to 25 minutes, or until cake tests done.
Cool 8 to 10 minutes in pan on wire rack.
Remove cake from pan and cool completely on rack