Hot Milk Sponge Cake

Recipe by Brenda.
READY IN: 50mins




  • Position rack in the lower third of the oven and preheat to 350 degrees F (175 degrees C).
  • Butter a 9-inch round layer pan and line with a parchment circle.
  • In a small saucepan, heat the milk and butter to almost boiling.
  • Set aside.
  • Sift together the flour, baking powder, and salt in a triple sifter.
  • Set aside.
  • Beat the eggs on medium-high speed in an electric mixer fitted with beaters or a whip attachment for about 2 minutes.
  • Gradually add the sugar, 1 tablespoon at a time, taking about 4-5 minutes to blend it in well.
  • Scrape the sides of the bowl occasionally.
  • The mixture will thicken and turn light yellow in color.
  • Reduce mixer speed to medium.
  • Add the vanilla, then pour in the hot milk IN A STEADY STREAM, taking about 10 seconds.
  • Immediately add the dry ingredients all at once, and beat just until blended, scraping the sides of the bowl as necessary.
  • Increase mixer speed to medium-high and beat 10 seconds.
  • The batter will be very thin.
  • Remove the bowl from the mixer and quickly pour the batter into the prepared pan.
  • Bake 30-35 minutes, or until the cake begins to come away from the sides of pan and is golden brown and springy to the touch.
  • Set on a cake rack to cool for about 10 minutes.
  • Run a thin knife around the sides of the pan to loosen.
  • Invert pan onto the rack sprayed with nonstick coating and peel off the parchment paper.
  • Invert again to finish cooling right-side up.
  • Store the plain sponge layer under a glass dome or covered with aluminum foil at room temperature for up to 3 days.
  • For longer storage, freeze.