Ingredientes para Hot Milk Sponge Cake
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Cómo preparar Hot Milk Sponge Cake
- Preheat oven to 325°F (160°C). Grease and flour a 9-inch round cake pan.
- In a large mixing bowl, beat 4 large eggs until light and frothy.
- Gradually add 1 cup (200g) granulated sugar and 1 teaspoon vanilla extract. Beat until the mixture is pale and thick.
- In a separate bowl, whisk together 1 ½ cups (190g) all-purpose flour, 2 teaspoons baking powder, and ¼ teaspoon salt.
- Gently fold the dry ingredients into the egg mixture until just combined.
- In a small saucepan, heat 1 cup (240ml) milk and 2 tablespoons (30g) unsalted margarine over medium heat until the margarine is melted and the mixture is just simmering. Do not boil.
- Slowly pour the warm milk mixture into the batter, gently folding until evenly incorporated. Be careful not to overmix.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- (Optional) For a lemon twist: Add the zest of 1 lemon to the batter in step 5 and make a lemon glaze using the juice of 1 lemon and powdered sugar after the cake has cooled.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
89g
Fat
2g
Carbs
11g
