Hot Milk Sponge Cake
Source of Recipe
by Laurel, from Taste of Home BB - Buzy (in Scottdale, PA)
List of Ingredients
5 MEDIUM eggs* (well-beaten)
2 cups sugar
3/4 cup hot (scalded) milk (do not boil)[I now do this in the microwave in a pyrex measuring cup]
2 cups flour
2 tsp. baking powder
[1 tsp. lemon rind--optional] Recipe
*Note: if using LARGE eggs, heap flour & powder to compensate (Sorry no specific measurements--this is an OLD recipe!!)
Using a wire whip on a stand mixer, beat eggs until thick and frothy (add a pinch of salt to help thicken, if desired). Add hot milk gradually. In a separate bowl, combine flour and baking powder (and rind); add mixture gradually to batter. [I use wire whip for entire blending process.] Pour into ungreased 2-piece tube pan*. Bake 350 degrees 48-52 min. in center of oven. Turn pan upside down to cool completely.
*If you don't have a 2-pc. pan, line the bottom with waxed paper to make removing cool cake easier!
Serve with fresh strawberries (instead of the traditional shortcake). Slice the leftover cake thinly and spread jam on one slice, top with a plain slice to make a dessert "sandwich". Wonderful served with any fruit curd or fresh or frozen (and thawed) fruit.
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