Hot Milk Sponge Cake II

Hot Milk Sponge Cake is a classic dessert that originated in the United States in the early 20th century. It gets its name from the hot milk that is added to the batter, which helps create a moist and tender texture.

This is vegetarian recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

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Hot Milk Sponge Cake II

Cooking Method: Baking Cuisine: International Courses: Anytime, Baking, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 10 min Total Time 50 mins

Servings: 8 Calories: 2240

Best Season: Suitable throughout the year

Ingredients

Servings

• 1.5 cup All-purpose flour
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 0.5 cup Unsalted butter
• 1 cup Granulated sugar
• 3 large Eggs
• 1 teaspoon Vanilla extract
• 0.75 cup Milk

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a saucepan, melt the butter over low heat. Stir in the sugar until well combined. Remove from heat and let cool slightly.
4. In a separate bowl, beat the eggs until light and frothy. Gradually add the cooled butter mixture, whisking constantly. Stir in the vanilla extract.
5. Gradually add the flour mixture to the egg mixture, alternating with the milk. Begin and end with the flour mixture, stirring just until combined.
6. Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove the cake from the oven and let cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
8. Serve the hot milk sponge cake as is or with your favorite topping or frosting.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 280kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 38g13%

Sugars 22g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.