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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 |
