Thursday, 10 April 2014

Hot Milk Cake / Sponge Cake

I stumbled upon this recipe when searching for a cake using lots of eggs and milk. It is extremely light, yet firm enough to hold any filling or topping...more like a sponge cake. I did adapt the recipe a bit according to the ingredients at hand and it turned out great.The original recipe can be found here The cake on its own was a bit too sweet for my family's palate but the flavour and texture won them will try next time with a little less sugar.

  • 5 eggs
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all purpose flour
  • 2 1/4 teaspoon baking powder
  • 1 1/4 cups milk
  • 2 tablespoons fresh cream
  • 100 gm butter

In a large bowl, beat eggs on high speed for 5 minutes or more until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Sift flour and baking powder and gradually add to batter; beat at low speed until smooth.
In a small saucepan, heat milk, cream and butter just until butter is melted. Gradually add to batter and beat just until combined.(the milk mixture should be warm)
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-16 servings.