Serves 8
This cake is similar to a pound cake and is excellent to use for strawberry short cake dessert. Best 2 egg cake by Charlotte. See hints and topping recipe at bottom of page.
Marilyne
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| Hot Milk Sponge Cake |
Ingredients
1 cup cake flour, or sifted all purpose flour
1 tsp baking powder
1/4 tsp salt
2 tbsp butter or margarine
1/2 cup hot milk
2 eggs
1 cup sugar
1 tsp vanilla
Instructions
Preheat oven to 350 F. Line 9 " x 1 1/2" round cake pan with parchment paper.
In small bowl add flour, baking powder and salt. Stir by hand. In small pot, warm milk and add butter. Keep milk hot.
Add eggs to a large mixing bowl. Beat eggs until yellow and thick for about 3 minutes on high speed. Gradually add sugar to eggs. Beat about 4 to 5 minutes until well mixed. Blend in sifted dry ingredients to egg mixture. Mix in vanilla and hot milk mixture.
Pour cake batter into lined cake pan. Bake at 350° F about 25 minutes. Remove from oven and place on rack for 15 minutes to cool before removing from cake pan.
Hints:
Use a timer when making the batter to make sure the batter is blended enough.
For a plain cake put jam between the layers and sprinkle icing sugar on top when the cake is completely cooled.
Serve cake with whipped cream and strawberries or other fruit.
Other topping options are chocolate icing or Coconut Cake Topping recipe below.
Coconut Cake Topping:
This topping is another option for your sponge cake or any white cake.
Ingredients
1/4 cup brown sugar
2 tablespoons butter, at room temperature
4 tablespoons milk
1/4 cup chopped walnuts, optional
1/4 cup flaked coconut
Instructions
Bake cake first.
Mix topping ingredients and put on top of warm cake. Broil cake 2 to 4 minutes until golden brown. Be careful not to burn cake topping. Remove from oven and let cake cool.