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Baking
Hot Milk Sponge Cake
A tall and airy sponge cake made with hot milk that won't deflate after baking and turns out great even for beginners.
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Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Whip the eggs with a pinch of salt until fluffy and pale.
2
Gradually add the sugar and continue whipping until the mixture leaves a distinct ribbon trail.
3
Fold in half of the flour gently with a spatula.
4
Stir the vegetable oil into the hot milk.
5
Pour the milk mixture into the batter and gently fold it in.
6
Add the remaining flour, baking powder, and vanilla, folding gently until smooth.
7
Pour the batter into a dry baking pan (do not grease).
8
Bake in a preheated oven: first for 10 minutes at 350 °F (180 °C), then for 30 minutes at 320 °F (160 °C).
9
Cool the sponge cake right in the pan without removing it.
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