HOT MILK SPONGE CAKE Ingredients: (FOR THE CAKE) 1 cup all-purpose flour 1 tsp baking powder 2 eggs 1 cup granulated white sugar ½ cup whole milk 2 Tbsp. butter 1 teaspoon vanilla extract (FOR THE BERRIES) 2 pints fresh strawberries ¼ cup granulated white sugar 1 Tbsp lemon juice (optional) Directions: Preheat oven to 350 degrees F. Spray nonstick cooking spray inside a 9X9 baking dish. In a medium bowl, combine flour and baking powder. In a separate bowl (or stand mixer), beat eggs on high speed for about 4 minutes, until thick. If you’re using a stand mixer, I would suggest using your whisk attachment for this step. Gradually add sugar and beat at medium speed for 4-5 minutes until fluffy. Now add your flour mixture, and mix at low to medium speed until just combined (don’t overmix or cake will turn out RUBBERY). In a small saucepan, on medium heat, add milk and butter and stir until butter is melted. Do not boil – you just want this mixture to be very warm (scalded is the cooking term). Add milk and butter mixture to batter, also add vanilla extract and mix until combined. Pour into baking dish and bake for about 20-25 minutes, or until a toothpick comes out clean. Serve warm with macerated strawberries spooned on top and fresh whipped cream. Cook’s Note: For a little variety in the cake, try adding different flavored extracts, like lemon or almond. Need more? Just double the recipe and bake in a 9x13 baking dish. Bake for about 25-30 minutes (or until an inserted toothpick or knife comes out clean). For macerated strawberries: Hull strawberries, cut in half, and place in bowl. Sprinkle sugar and lemon juice on top and mix together. Place plastic wrap over bowl and place bowl in refrigerator for about 4 hours (until strawberries are very soft).
Posted on: Sun, 09 Mar 2014 01:37:40 +0000
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