Recipe

Basic Hot Milk Sponge Cake

Sponge cakes are light and airy, leavened primarily with beaten eggs and they do not contain fat. Sponge cakes can be served alone with a little powdered sugar like this one, or they can be accompanied by whipped cream, lemon curd, or even chocolate sauce.

  • Yield: One 12 by 17-inch sheet cake

Ingredients

  • 1/2 cup milk
  • 1 tablespoon plus 2 teaspoons butter
  • 8 large eggs
  • 2 cups plus 2 tablespoons sugar
  • 1 cup bleached all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract

Directions

  • Preheat the oven to 350 degrees F. Heat the milk and 1 tablespoon of the butter in a small saucepan over medium heat. Put the eggs and 2 cups of sugar in a large mixing bowl, and with an electric mixer fitted with a wire whisk beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes. With the machine on low, beat in the warm milk mixture. Sift the flour, baking powder, and salt together in another large mixing bowl. Add the egg mixture and vanilla, fold to mix thoroughly so the mixture is smooth. Grease 12 by 17-inch baking sheet pan with the remaining butter. Sprinkle with the remaining 2 tablespoons of sugar. Pour the cake batter evenly into the pan and bake until the cakes spring back when touched, about 15 minutes. Let cool for about 2 minutes. Sprinkle a piece of parchment paper with powdered sugar. Using a thin spatula or knife, loosen the edges of the cakes, then flip onto the paper. Cool completely.