Hot Milk Sponge Cake
This cake comes out of the oven soft, sweet, and with a wonderful spongy texture.
Ingredients
- 4 eggs
- 2 cups sugar
- 1 tsp vanilla extract
- 2-1/4 cups all-purpose flour
- 2-1/4 tsp baking powder
- 1-1/4 cups fat free milk
- 10 tbsp butter, cubed
Instructions
- Preheat oven to 350°F. In a large bowl of a stand mixer, using the wire whip attachment, beat eggs on high speed for 5 minutes or until thick, at least double the size, and egg mixture turns a lighter yellow color. Gradually add sugar, beating until mixture is light and fluffy (about 2-3 more minutes). Beat in vanilla.
- Combine flour and baking powder in a small bowl. Gradually add to batter, beating at low speed until smooth.
- In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat on low speed, until just combined.
- Pour into a greased 10-in. spring foam pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool completely before cutting and serving.
Notes
Recipe adapted from Sweet Revelations, originally from Taste of Home
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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