Hot Milk Sponge Cake II

Recipe View 5 mins Preheat oven to 350°F (175°C). Position rack in the lower third of the oven. Butter a 9-inch round cake pan and line the bottom with a parchment paper circle. (5 minutes)

Recipe View 3 mins In a small saucepan, heat the milk and butter over medium heat until the butter is melted and the milk is just about to simmer. Remove from heat and set aside. (3 minutes)

Recipe View 2 mins In a separate bowl, sift together the cake flour, baking powder, and salt to ensure a light and even mixture. Set aside. (2 minutes)

Recipe View 7 mins In a mixing bowl, beat the eggs on medium-high speed for 2 minutes. Gradually add the sugar, about a tablespoon at a time, over 4-5 minutes. Scrape down the sides of the bowl occasionally. The mixture should become thick and pale yellow.

Recipe View 3 mins Reduce the mixer speed to medium. Add the vanilla extract. With the mixer running, pour in the hot milk mixture in a slow, steady stream, taking about 10 seconds. Immediately add the sifted dry ingredients all at once. Beat just until the flour is incorporated, scraping the sides of the bowl as needed. Increase the mixer speed to medium-high and beat for an additional 10 seconds. The batter will be thin.

Recipe View 1 mins Immediately pour the batter into the prepared cake pan. (1 minute)

Recipe View 33 mins Bake for 30-35 minutes, or until the cake is golden brown, springs back lightly when touched, and begins to pull away from the sides of the pan.

Recipe View 20 mins Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Carefully peel off the parchment paper. Invert again so the cake is right-side up. (20 minutes)