Hot Milk Sponge Cake
This cake gets it lift from whipped egg whites which produces a light and airy texture.
Ingredients
- 1 1/3 cups cake flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup whole milk
- 4 tbsp unsalted butter
- 3 eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
Instructions
- Sift the flour, baking powder and salt twice. Then set aside.
- Combine butter and milk in a saucepan, heat on medium until the butter has just about melted. Remove from heat and set aside.
- Using the whisk attachment, beat your eggs on high until blended, about 1 minute.
- Add your vanilla extract/beans and sugar gradually and beat until pale and tripled in volume. About 6 minutes according to the book.
- Sift one-third of your flour mixture into your egg mixture. According to Fel, sifting here is quite important because it is quite easy to get lumps here. Fold it in with a rubber spatula. Repeat with the remaining flour mixture in 2 more additions.
- Reheat the milk mixture until just under a boil. Then add the hot milk mixture into the batter and fold it in.
- Scrape the batter into a prepared pan. I used an 8 inch springform pan.
- Pop it in the oven at 175°C for 20 to 25 minutes. When done, put a toothpick in and it should come out clean. Cool the cake before serving.
Notes
Recipe source: The Little Teochew
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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