Tuesday, November 23, 2010

Hot milk sponge cake

Who would have thought making yummy-tasting sponge cake would be so easy? I used to think all along that McRennett made the best sponge cake in the world. I only now realize that this could be because I have only tasted sponge cakes from McRennet. Haha!

Not to take anything from McRennett (seriously, I really love their sponge cakes) but the following recipe made sponge cake which was pretty close in taste and texture to the McRennett stuff. I got the recipe from an old recipe book no longer available (General Foods Kitchen, All About Baking) bought at the library's used book sale. So, no online link. Instead here is the entire recipe:
Slices of sponge cake


2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
4 eggs unbeaten
2 cups sugar
2 teaspoons vanilla (or 1 tablespoon grated orange rind)
1 cup milk
2 tablespoons butter or margarine


Sift flour, baking powder and salt together. Beat eggs in a large deep bowl until very thick and light (about 5 minutes). Gradually beat in sugar. Add vanilla. add flour to egg mixture, a small amount at a time, blending by hand or at low speed of electric mixer. Bring milk and butter just to a boil. Very quickly stir into the flour mixture, blending thoroughly (batter will be thin). Pour quickly into a baking pan which has been greased and floured on the bottom only. Bake at once in a moderate oven (350 F) for 30 to 35 minutes. Serve warm.


I reduced the sugar (I like milder sweetness) plus had to bake for longer than specified - use the toothpick comes out clean when inserted through the center method of testing for done-ness. Other than that, the only other problem with this recipe is, you will have to halve or quarter it and bake. Because, once you start eating, you will not be able to stop and I don't want to be responsible for you feeling guilty about meeting the calorie requirements for a week on a single day :-D.

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