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Hot Milk Sponge Cake II
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Quick and easy cake recipe with hot milk technique for impressive rise. Ideal base for Boston Cream Pie and Washington Pie.
Ingredients:
  • 1 tablespoon unsalted butter
  • 1 cup sifted cake flour
  • 1 teaspoon baking powder
  • 0.75 cup super fine sugar
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C and position the rack in the lower third. Butter a 9-inch round layer pan and line with a parchment circle.
  • Heat the milk and butter in a small saucepan until almost boiling, then set it aside.
  • Combine the flour, baking powder, and salt in a triple sifter and set aside.
  • Using an electric mixer, beat eggs on medium-high speed for 2 minutes. Slowly add sugar, 1 tablespoon at a time, ensuring each addition blends well for about 4-5 minutes. Remember to scrape the sides of the bowl occasionally. The mixture will thicken and become a lovely light yellow color.
  • Lower the mixer speed to medium and incorporate the vanilla, then slowly pour in the hot milk over 10 seconds. Add the dry ingredients in one go and mix until just combined, scraping the bowl as needed. Increase the mixer speed to medium-high and beat for 10 seconds. The batter will be thin. Transfer the batter to the prepared pan promptly after removing it from the mixer.
  • Bake for 30-35 minutes until the cake pulls away from the sides of the pan, turns golden brown, and feels springy to the touch.
  • Allow the cake to cool on a rack for approximately 10 minutes. Gently loosen the sides of the pan with a thin knife, then invert the pan onto a nonstick-coated rack and remove the parchment paper. Flip it back over to continue cooling in the correct position. To store, keep the sponge layer covered in a glass dome or aluminum foil at room temperature for up to 3 days. For extended storage, freeze instead.

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