Hot Milk Sponge Cake
Fluffy, moist and delicious songe cake is good at any time, it can be a simple dessert served with some cream, or can be a snack with a cup of your favorite coffee or tea!
Yield
16 servingsPrep
30 minCook
40 minReady
70 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cake flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 4 | large |
eggs
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 2 | cups |
sugar
|
|
| 1 | cup |
milk
|
|
| 2 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cake flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 4 | large |
eggs
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 473 | ml |
sugar
|
|
| 237 | ml |
milk
|
|
| 3E+1 | ml |
butter
|
|
Directions
Sift flour, baking powder and salt together.
Beat eggs and vanilla together; then gradually add sugar and continue beating until mixture becomes light and lemon coloured.
Blend dry ingredients into creamed mixture.
Bring milk and butter to the boiling point; then quickly stir into batter.
Blend well.
Pour quickly into a 13x9x2 inch baking pan, greased and floured on the bottom only.
Bake 350℉ (180℃) for 35 to 40 minutes
