Hot Milk Sponge Cake Recipe
This Hot Milk Sponge Cake is by far the best of its kind I have ever had. Incredibly delicious and lusciously inviting, make sure you try out this easy and simple Hot Milk Sponge Cake, because this can be a sure short cut way to win the hearts of your loved ones!
Ingredients
| 2 cups sifted Swans Down Cake Flour | ||
| 2 teaspoons Calumet Baking Powder | ||
| Salt | 1/2 Teaspoon | |
| 4 eggs, unbeaten | ||
| Sugar | 2 Cup (16 tbs) | |
| 2 teaspoons vanilla or 1 tablespoon grated orange rind | ||
| Milk | 1 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
Directions
Sift flour, baking powder, and salt together.
Beat eggs in large deep bowl until very thick and light — about 5 minutes.
Gradually beat in sugar.
Add vanilla.
Add flour to egg mixture, a small amount at a time, blending by hand or at low speed of electric mixer.
Bring milk and butter just to a boil.
Very quickly stir into the flour mixture, blending thoroughly. (Batter will be thin.) Pour quickly into a 13x9x2-inch pan which has been greased and floured on bottom only.
Bake at once in moderate oven (350°F.) for 30 to 35 minutes.
Cool slightly, then spread with Broiled Coconut Topping.
Beat eggs in large deep bowl until very thick and light — about 5 minutes.
Gradually beat in sugar.
Add vanilla.
Add flour to egg mixture, a small amount at a time, blending by hand or at low speed of electric mixer.
Bring milk and butter just to a boil.
Very quickly stir into the flour mixture, blending thoroughly. (Batter will be thin.) Pour quickly into a 13x9x2-inch pan which has been greased and floured on bottom only.
Bake at once in moderate oven (350°F.) for 30 to 35 minutes.
Cool slightly, then spread with Broiled Coconut Topping.
Chef
