Basic Hot Milk Sponge Cake Recipe

1. 1

   Preheat the oven to 350 degrees.

2. 2

   In a small saucepan, heat the lowfat milk and 1 Tbsp.

3. 3

   of butter, over medium heat.

4. 4

   Put the Large eggs and 2 c. of sugar in a large mixing bowl, and with an electric mixer fitted with a wire whisk beat on medium-high speed till the mix is pale yellow, thick, and has tripled in volume, about 8 min, using the mixer.

5. 5

   With the machine on low, beat in the hot lowfat milk mix.

6. 6

   Sift the flour, baking pwdr, and salt together in another large mixing bowl.

7. 7

   Add in the egg mix and vanilla, fold to mix thoroughly so the mix is smooth.

8. 8

   Grease 12- by 17-inch baking sheet pan with the remaining butter.

9. 9

   Sprinkle with the remaining 2 Tbsp.

10. 10

    of sugar.

11. 11

    Pour the cake batter proportionately into the pan and bake till the cake springs back when touched, about 15 min.

12. 12

    Let cold for about 2 min.

13. 13

    Sprinkle a piece of parchment paper with powdered sugar.

14. 14

    Using a thin spatula or possibly knife, loosen the edges of the cakes, then flip onto the paper.

15. 15

    Cold completely.

16. 16

    This recipe yields one 12- by 17-inch sheet cake.

* Per serving · 4 servings · Values may vary.

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