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Basic Hot−Milk Sponge Cake
1
1
2
8
2
2
1
1
1
1
/2 Cup Milk
Tablespoon Butter; plus
Teaspoon Butter
Large Eggs
Cup Sugar; plus
Tablespoon Sugar
Cup Bleached flour
Teaspoon Baking powder
/2 Teaspoon Salt
Teaspoon Pure vanilla extract
Preheat the oven to 350 degrees. In a small saucepan, heat the milk and 1
tablespoon of butter, over medium heat. Put the eggs and 2 cups of sugar in
a large mixing bowl, and with an electric mixer fitted with a wire whisk
beat on medium−high speed until the mixture is pale yellow, thick, and has
tripled in volume, about 8 minutes, using the mixer. With the machine on
low, beat in the warm milk mixture. Sift the flour, baking powder, and salt
together in another large mixing bowl. Add the egg mixture and vanilla, fold
to mix thoroughly so the mixture is smooth. Grease 12− by 17−inch baking
sheet pan with the remaining butter. Sprinkle with the remaining 2
tablespoons of sugar. Pour the cake batter evenly into the pan and bake
until the cake springs back when touched, about 15 minutes. Let cool for
about 2 minutes. Sprinkle a piece of parchment paper with powdered sugar.
Using a thin spatula or knife, loosen the edges of the cakes, then flip onto
the paper. Cool completely. This recipe yields one 12− by 17−inch sheet
cake.
Basic Hot−Milk Sponge Cake
44
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