Hot-Water Spongecake

Preparation info

  • Makes one 9 inch single-layer cake; serves

    6 to 8

    • Difficulty

      Easy

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

  • About

Hot-milk and hot-water spongecakes used to enjoy places of pride in the repertoires of good American home bakers. The difference between spongecake and other yellow cake layers (such as the 1–2–3–4 Cake) is the butter. Usually made without fat, spongecake is much lighter, with a pleasantly dry, spongy texture.

Spongecakes are leavened with air incorporated into the eggs—either whole eggs, or separated, with the whites beaten until stiff and fo

Ingredients

Method