Hot milk sponge cake

Dessert

6 servings

Easy

1 hour

314 Kcal

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Ingredients

• 1 1/3 cups cake flour
• 1 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup whole milk
• 4 tbsp unsalted butter
• 3 eggs
• 3/4 cup granulated sugar
• 1 tsp vanilla extract

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Preparation

• 1. Sift the flour, baking powder and salt twice. Then set aside.
  
  2. Combine butter and milk in a saucepan, heat on medium until the butter has just about melted. Remove from heat and set aside.
  
  3. Using the whisk attachment, beat your eggs on high until blended, about 1 minute.
  
  4. Add your vanilla extract/beans and sugar gradually and beat until pale and tripled in volume. About 6 minutes according to the book.
  
  5. Sift one third of your flour mixture into your egg mixture. According to Fel, sifting here is quite important because it is quite easy to get lumps here. Fold it in with a rubber spatula. Repeat with the remaining flour mixture in 2 more additions.
  
  6. Reheat the milk mixture until just under a boil. Then add the hot milk mixture into the batter and fold it in.
  
  7. Scrape the batter into a prepared pan. The book suggested a 9-inch cake pan. Fel used an 8-inch greased springform pan. And I used a 6-inch greased pan! Hahaha ... don't ask me how it's even possible. I have no idea!
  
  8. Pop it in the oven at 175 degree celsius for 20 to 25 mins. When done, put a toothpick in and it should come out clean. Cool the cake before serving.

The Little Teochew

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