Hot Milk Sponge Cake
Yield
9 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
sugar
|
|
| ½ | cup |
milk
|
|
| 2 | tablespoons |
butter
or margarine |
|
| 1 | x |
coconut topping
broiled * |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
sugar
|
|
| 118 | ml |
milk
|
|
| 3E+1 | ml |
butter
or margarine |
|
| 1 | x |
coconut topping
broiled * |
* |
Directions
Oven 350℉ (180℃).
Grease a 9x9x2-inch baking pan.
Combine flour, baking powder and ¼ teaspoon salt.
In a small mixer bowl beat eggs at high speed 2 minutes or until thick.
Gradually add sugar; beat at medium speed 4 to 5 minutes or until sugar dissolves.
Add dry ingredients to egg mixture; stir just until combined.
Heat milk with butter until butter melts; stir into batter and mix well.
Turn into pan. Bake in a 350℉ (180℃) oven or 20 to 25 minutes.
Frost while warm. Serves 9. * Broiled topping in separate recipe, or use your choice of frosting.
