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Hot Milk Vanilla Sponge Cake
A fluffy and porous homemade hot milk sponge cake that makes a wonderful base for celebration cakes.
Ingredients
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COMPONENT to taste
- to taste
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Method
The most important thing is to beat the batter thoroughly and correctly; if the eggs are beaten poorly, the sponge won't be as airy and porous.
Beat the eggs with the sugar and vanilla until pale and fluffy, as shown in the video.
Add the hot milk and butter.
Sift the flour together with the baking powder.
Fold very gently so the batter remains airy; mix quickly and briefly.
Stir in just as gently.
Pour into a mold and bake in an oven preheated to 170–180°C (340–350°F) for 40–45 minutes.
Do not open the oven for the first 25 minutes.
If the top begins to brown while the center is still wet, simply open the door quickly, cover the sponge with foil, and let it finish baking.
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