Hot Milk Sponge Cake

Hot Milk Sponge Cake

Since it is summer when I’m beginning this venture, I have to start with the Hot Milk Sponge Cake recipe. It’s seriously the least fattening of any desserts I’ll post. My mom had lots of loaf pans, all sizes. She would triple (at least) the recipe and use every loaf pan she owned. It’s a simple cake. Perfect with powdered sugar sprinkled on the top. But it’s more perfect to be used sliced and topped with fresh sliced strawberries, vanilla ice cream, and whipped cream! YUM! Why not double or triple the recipe? That's what freezers are for! It’s a staple kept in my freezer during the summer.

Hot Milk Sponge Cake Recipe:
Note: Found the recipe in a small notebook. I typed the instructions just like she had written it many years ago. See below for modifications.

Beat 3 eggs with 1 1/2 cups sugar for 10 minutes. Add 1 1/2 cups flour and 1 tsp. Baking Powder. Add 3/4 cup hot milk with butter the size of a walnut. Add flavoring. Bake in moderate oven for 40 minutes.

MODIFICATIONS:

• Beat for 10 minutes: This recipe probably is so old, it does not consider using an electric mixer! You should beat it for a while with an electric mixer, I'm not sure if I actually do it for 10 minutes!
• Butter: I usually add about 3-4 Tbsp. Not really the size of a walnut, but it adds flavor and texture.
• Milk: I heat the milk in the microwave just until the butter melts.
• Flavoring: 1 1/2 tsp. Vanilla
• Moderate oven: 350 degrees
• Pans: I grease and flour 3 small or 1 large loaf pans per recipe.
• Bake for 40 minutes: Depends on the size of the pan. Test with a toothpick. When it comes out clean, the cake is done.