Bev's Hot Milk Sponge Cake Recipe and Boston Cream Pie
This is one of those recipes where a stand mixer really comes in handy. The reward is light, sweet sponge cake perfect for Boston Cream Pie or serving with fresh fruit and whipped cream.
2 ¼cupscake flour or 2 cups all-purpose flour(260 grams)
2teaspoonsbaking powder
½cup unsalted butter(114 grams)
1cupmilkwhole or 2% okay
½teaspoonsaltReduce to a pinch of using salted butter
1teaspoonvanilla extract
Instructions
Preheat oven to 350 degrees F. and place the rack just below center.
In the bowl of a stand mixer, beat the eggs for 5 minutes or until they’ve tripled in volume. Add sugar and beat for 10 minutes longer (or more like 5! I never beat for a full 10 minutes). While the sugar and eggs are beating, sift together the flour and the baking powder.
Combine the butter, milk, and salt in a large glass microwave-safe measuring cup or saucepan and heat just until mixture boils and butter is melted Add the vanilla extract and set aside.
With mixer on low speed or by hand, mix the flour mixture into the whipped egg mixture.
Remove about 2 cups of batter and put it in a separate bowl. Stir the hot milk mixture into that batter, then add it all back into the main mixing bowl and stir until combined.
Pour the batter into your chosen pans (or pan) and bake until done.
-- 9 inch round pans will take about 30 minutes, a 9x13 pan will take about 40 minutes, a jelly roll should only take about 16 to 18 minutes. But watch closely and go buy appearance.