Hot Milk Sponge Cake
Hot Milk Sponge Cake
A woman born at the turn of the century recalls, “We baked a lot of sponge cakes.” The favored cake came from Germany and continued as a specialty here. Eggs were usually plentiful and could be put to good use in this batter. The cake was also adaptable—the cook could add her choice of flavoring before baking, or she could leave it out and serve the cake with fresh strawberries (or whatever fruit was easily at hand).
Ingrediënten
- Note that this cake requires no shortening.
- 4 eggs
- 2 cups granulated sugar
- 2 tsp. flavoring optional
- 2 Tbsp. butter or margarine melted
- 1 cup hot milk
- 2 cups flour
- ½ tsp. salt
- 2 tsp. baking powder
Instructies
- Beat eggs and sugar together until light.
- Mix together flavoring, butter, or margarine and hot milk.
- Stir into eggs and sugar and blend thoroughly.
- Sift together dry ingredients.
- Fold lightly into batter until smoother.
- Bake in either a greased and floured 9” x 13” cake pan at 350° for 25–30 minutes, or in a tube pan (do not grease or flour) at 350° for 45 minutes.
