Sponge Cake with Hot Milk
Baking and Desserts | American cuisine
⏳ Time
45 minutes
🥕 Ingredients
8
🍽️ Servings
12
Description
Sponge Cake with Hot Milk
Ingredients
- Milk - 4 fl oz
- Butter - 2.1 oz
- Wheat Flour - 5.8 oz
- Baking Powder - 0.2 oz
- Farm fresh eggs - 3 pieces
- Vanilla salt - 0.5 oz
- Salt - a pinch
- Sugar - 5.3 oz
Step by Step guide
Step 1
Preheat the oven to 347°F. Line a springform pan (I have a 20 cm diameter) or a regular pan with a circle of parchment paper on the bottom and a strip around the sides.
Step 2
Sift the flour, baking powder, and salt twice.
Step 3
Heat the milk and butter to melt the butter.
Step 4
Whisk the eggs for about a minute and gradually add the sugar, whisking for 10 minutes until you have a white and airy mixture. This is very important! I strictly whisk for 10 minutes on high speed. The result is a light, fluffy, pale mixture.
Step 5
Gently fold the flour into the egg mixture in three stages, using a spatula and moving from the bottom up.
Step 6
Reheat the milk with the butter until it is almost boiling, meaning very hot with bubbles forming on the surface. Do not let it boil! Gradually pour the hot milk and butter into the batter in two stages. After each addition, mix with a spatula from the bottom up.
Step 7
Pour the mixture into the pan; it should be of medium thickness, airy, and not heavy. Bake for 25–30 minutes at 347°F.
Step 8
Remove from the oven and invert the pan with the sponge cake onto a rack, allowing it to cool for about 15 minutes before removing the pan.
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