Hot Milk Sponge Cake
An easy and light vanilla cake.
Equipment
- 13x8 nonstick rectangular cake pan
- an electric mixer
Ingredients
- 2 cups all purpose flour (240g)
- 2 tsp. baking powder
- ½ tsp. salt
- 4 large eggs
- 2 cups sugar (400g)
- 1 cup whole milk
- 5 tbsp. unsalted butter
Instructions
- Preheat the oven to 350 degrees.
- Use vegetable shortening to grease the pan. Sprinkle it with flour and then shake out the excess.
- Sift together the flour, baking powder, and salt into a bowl. Set aside.
- In the bowl of an electric mixer, with a whisk attachment, beat the eggs on high speed for four minutes, until they are pale yellow and thickened. Slowly add the sugar, while beating the mixture, four more minutes. Add the flour mixture and stir until it's just combined in the batter.
- In a two quart saucepan, on low heat, heat the whole milk and butter on low heat, just until the butter is melted. Add it to the batter, beating until just combined into the batter.
- Bake for twenty minutes or until a toothpick comes out clean. Cool completely on a wire rack for ten minutes. Remove from the pan and cool on the rack.
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