Hot Milk Sponge

By michellecresta

What a delicious cake! I halved the recipe and baked it in a 9 inch round cake pan. I baked it 25 mins. Probably could have used another couple of minutes. And I should have used butter and flour in the pan instead of spray (it did stick). But my son and I were instantly addicted! My only changes were using whole milk (all I had) and adding a pinch of salt (and btw...I also used regular salted butter too). This came together so quickly! And it is perfect eaten warm!

Ingredients

• • 4 large eggs, room temperature
• • 2 cups sugar
• • 1 teaspoon vanilla extract
• • 2-1/4 cups all-purpose flour
• • 2-1/4 teaspoons baking powder
• • 1-1/4 cups 2% milk
• • 10 tablespoons butter, cubed

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

• Preheat oven to 350°. In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to batter beating on low speed until smooth.
• In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat just until combined.
• Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool on a wire rack.

Step 2

Icing: (optional: double icing recipe for bundt size)
1 stick butter
1 ¼ cup 10X sugar
Pinch salt
½ teaspoon vanilla
1 egg white
Best to let egg and butter sit out on counter ‘til room temperature. Mix all together.

Step 3

How can I ensure success with hot milk cake?
As with most cake recipes, bring the eggs to room temperature so that they whip up nicely and provide a delicate airiness to the crumb of your cake. Additionally, for ultimate flavor and richness, use 2% or whole milk.