Thursday, October 30, 2008
Hot Milk Sponge Cake
This is the simple cake I frequently use as a base instead of a more typical yellow cake. It's got a rich flavor and is the perfect complement to basic cream filling, a bit of jam, and fluffy flour frosting. When I make it for layer cakes, I double the following recipe and bake it in two round pans instead of the recommended square pan. The recipe comes from the Better Homes and Gardens cookbook.
1 cup flour
1 tsp. baking powder
1 cup sugar
1/2 cup milk
2 tbsp. butter
Grease a 9x9x2-inch baking pan; set pan aside. Stir together flour and baking powder; set aside.
In a mixing bowl beat eggs for about 4 minutes or until thick. Gradually add sugar, beating for 4-5 minutes until light and fluffy. Add the dry mixture; beat on low to medium speed just till combined.
In a small saucepan, heat and stir milk and butter till butter melts; add to batter, beating till combined. Pour batter into the prepared pan.
Bake in a 350 degree oven for 20-25 minutes or till a wooden toothpick comes out clean. Cool on a wire rack.
Gobbled by Abigail on 10/30/2008