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Mom's Sponge Cake
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Light and delicate sponge sheet cake made with hot milk, perfect for berry shortcakes.
Ingredients:
  • 4 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup milk
  • 0.25 cup unsalted butter, cut into pieces
Instructions:
  • Preheat the oven to 350°F (175°C) and lightly grease and flour a 9x13-inch baking pan.
  • In a stand mixer with a whisk attachment, whip eggs until thick and lemon-colored for about 3 minutes. Slowly add sugar, beating until mixture thickens for about 5 minutes. Gently fold in flour, baking powder, and salt by hand.
  • In a microwave-safe bowl, heat milk until it starts to bubble (around 1 minute). Mix in butter until it melts, then stir in vanilla.
  • Mix the hot milk mixture into the batter on low speed until smooth. Transfer the mixture into the prepared pan.
  • Bake in the oven until a toothpick inserted in the center comes out clean, about 25-30 minutes.

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