Tuesday, July 1, 2014

Hot Milk Sponge Cake + Fresh Whipped Cream + Strawberries! [RECIPE]

Recipe below pics!

This recipe is adapted from the version in the Better Homes and GardenS New Cookbook published in 1976. The cookbook is not so new but the recipe is timeless, and I intend to pass it down to my kid— she didn't seem to have any issues with it :>

    Dry ingredients
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

  • Wet ingredients
  • 1/2 cup milk
  • 2 tablespoons butter

  • 2 large eggs
  • 1/2 cup sugar

  • 1 teaspoon vanilla

  1. Preheat oven to 350degF
  2. Sift together the dry ingredients
  3. Heat the wet ingredients until butter is melted
  4. Beat eggs until thick and lemon-colored, a few minutes on high on an electric mixer
  5. Gradually add sugar, beating constantly on medium-high speed for about 4-5 minutes until thick and fluffy
  6. Slowly add dry ingredients to egg mixture, stir until just blended
  7. Stir in hot milk mixture and vanilla, mix until all dry ingredients are wet
  8. Butter an 8" corning ware dish (other pans, materials, and sizes, including muffin tins, can be used but note bake-time will vary)
  9. Bake for 25-30 minutes, cool in pan
  10. Meanwhile, put mixing bowl in freezer
  11. Prep and cut fresh strawberries (or other fruit as desired)
  12. Beat 1 cup of whipping cream on high speed until light and fluffy. Gradually add 1-3 tbsp sugar while beating. Beat until thick and semi-stiff or to desired consistency
  13. Serve cake warm or at room temperature with whipped cream and strawberries

Let us know if you try this recipe! Send us your pics and comments on Twitter, Instagram, Facebook, or the Comments below! we'd love to see/hear them! xoxo

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