Dear Readers:
As promised, here is one of the recipes for the cakes I baked over the weekend.
You can find it on my Archived Recipes pages at this link: https://www.tricitiesonadime.com/p/recipe.html
February 17, 2011
As promised, here is one of the recipes for the cakes I baked over the weekend.
You can find it on my Archived Recipes pages at this link: https://www.tricitiesonadime.com/p/recipe.html
February 17, 2011
Here is a great cake to go
with that cup of coffee or tea with out being overly sweet. It is also great for adding you favorite in-season fruit like strawberries. This recipe comes from my friend’s mother and
has been in their family for generations.
Hope you enjoy it.
Hot
Milk Sponge Cake
4
eggs
2
cups sugar
2
cups flour
2
teaspoon baking powder
pinch
salt
1
teaspoon vanilla
1
cup hot milk
With a mixer Beat the eggs until creamy,
about three minutes (they will look nice and lemony yellow). Gradually add the sugar – small amount
at a time. Beat
again for another 3 minutes. Meanwhile as the eggs beat, measure the
flour baking powder, and salt. Set aside. Lower the mixer setting to a
"fold" speed, add the vanilla. Then fold in the flour,
baking powder and salt mixture. Measure
the milk in a microwavable measuring cup, and heat for about 1 1/2
minutes in the microwave (this depends on the microwave). When hot,
drop a drop on your wrist, if it is too hot let it cool until a drop on
the wrist is comfortably warm on the wrist. Then gradually add the hot
milk a little bit at a time.
Pour the cake mixture in a
well-greased bundt pan or an angel food pan. Bake at 350 degrees for 45 minutes or more until cake tester
comes out clean.
When finished baking, cool
15 minutes then turn pan upside down on a plate. Once cake has completely cooled, using a sifter, lightly sprinkle
powder sugar on top.
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