Monday, 2 July 2012

Hot-Milk Spongecake





Hot-Milk Spongecake

Ingredients  

½ cup milk

1 cup sifted all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

3 eggs( 2/3 cup)

1 cup sugar

1 teaspoon vanilla extract



Method

1.                  In small saucepan, heat milk until bubbles from around edge of pan.  Remove from heat:  set aside.

2.                  Preheat oven to 350°.

3.                  Sift flour with baking powder and salt; set aside.

4.                  In small bowl of electric mixer, at high speed, beat eggs until thick and lemon-colored.  Gradually add sugar, beating until mixture is smooth and well blended – about 5 minutes.

5.                  At low speed, blend in flour mixture just until smooth.

6.                  Add warm milk and vanilla, beating just until combined.

7.                  Pour batter immediately into an ungreased 9 by 9 by 1 ¾ inch baking pan or two greased and floured 8 by 1 ½ inch layer cake pans; bake 25 to 30 minutes, or until cake tester inserted in center comes out clean.

8.                  Invert square cake by hanging between 2 other pans; let cool completely.  Remove from pan.  Let layer cakes cool in pans 10 minutes.  Remove from pans; cool thoroughly on wire racks.  Serve plain, or frost as desired.

Note:  If a larger cake is desired, double amounts of ingredients above.  Use large bowl of electric mixer.  Bake in an ungreased 10 inch tube pan 35 to 40 minutes.  Invert pan over neck of bottle; let cake cool completely.

Hot-Milk Spongecake was made and prepared by Shirley-Ann Pearman



Photography by Shirley-Ann Pearman



Recipe was taken from McCall CookBook, the chapter on “Cakes – Foam-Type Cakes”, page 135 an edition of between 1950 – 1960s. 





Optional: 

Vanilla Frosting

Ingredients

4 cups sifted confectioners’ sugar

5 tablespoons milk

2 teaspoons vanilla extract



Method

1.                  In medium bowl, combine all ingredients, stirring with fork until smooth and well combined.

2.                  Spread each warm doughnut with 2 tablespoons frosting.  If desired, garnish tops with chopped nuts, plain or toasted coconut, or non-pareils.


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Thank You!




Shirley-Ann Pearman




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