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Hot Milk Sponge Cake |
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Category: Cakes |
Kitchen of: Joyce Brooks |
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Ingredients: |
1 | cup | Swan's Down Cake Flour, sifted |
1 | tsp | Baking Powder |
1/4 | tsp | Salt |
3 | | Eggs |
1 | cup | Sugar |
2 | tsp | Lemon Juice |
6 | tbsp | Hot Milk |
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Instructions: |
1. | Sift flour, measure, add baking powder and salt. Sift 3 times. |
2. | Beat eggs with rotary beater until very thick (5 min). |
3. | Add sugar gradually, beating constantly. |
4. | Add the lemon juice. |
5. | Fold in flour in small amounts. |
6. | Add hot milk and stir quickly until thoroughly blended. |
7. | Turn at once into a 9 inch tube pan; bake at 350 degrees about 35 minutes. |
8. | Remove from oven and invert pan until cake is cold. |
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Recipe submitted 8/18/2005 |