My husband loves cake. If it has fruit on it all the better. For years I would make angel food cake and serve it topped with berries and ice cream or whipped cream. Then we found this great Hot Milk Sponge Cake recipe in a 1973 printing of Better Homes and Gardens Cook Book. The cake had similar texture with a different flavor and gave us another option.
Hot Milk Sponge Cake
1 cup sifted flour
1 tsp baking powder
1/4 tsp salt
1/2 cup milk
2 tbsp butter
2 eggs
1 cup sugar
1 tsp vanilla
Sift together flour, baking powder, and salt. Heat milk and butter until butter melts, keep hot. Using an electric mixer, beat eggs until thick and lemon colored, about 3 minutes or until it folds like ribbons as it pours off the beaters or a spoon.
(The ribboning was hard to photograph.)
Gradually add sugar, beating constantly at medium speed for 4-5 minutes. Add sifted dry ingredients to egg mixture just until blended. Stir in hot milk and vanilla. Blend well. Pour batter into greased and floured 9″ X 9″ X 2″ baking dish. Bake at 350 degrees for 25-30 minutes. Don’t invert, cool in pan.
(photo recipe doubled)
Server with fresh fruit, ice cream or whipped. It’s also really good plain for breakfast the next morning or just for a snack.
Yum!!!
- 1 cup sifted flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup milk
- 2 tbsp butter
- 2 eggs
- 1 cup sugar
- 1 tsp vanilla
- Sift together flour, baking powder, and salt. Heat mil and butter until butter melts, keep hot. Beat eggs until thick and lemon colored, about 3 minutes or until it folds like ribbons as it pours off the spoon or beaters.
- Gradually add sugar, beating constantly at medium speed for 4-5 minutes. Add sifted dry ingredients to egg mixture just until blended. Stir in hot milk and vanilla. Blend well. Pour batter into greased and floured 9″ X 9″ X 2″ baking dish. Bake at 350 degrees for 25-30 minutes. Don’t invert, cool in pan.
- Serving size: 9
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