Hot Milk Sponge Cake

Name: Hot Milk Sponge Cake
Yield: Makes one 8 × 3 or 9 × 2 inch round cake, 8-inch square, one 11 × 17- or 12 × 16-incb sheet, or one 6-cup dome
Cuisine: American
Ingredients: ¼ cup milk; 2 tablespoons sweet butter, cut into small pieces; ¾ cup (2⅔ ounces) sifted cake flour; 1 teaspoon baking powder; ¾ cup sugar; 3 large eggs; 3 egg yolks

Preparation info

Makes
one
8 × 3 or 9 × 2 inch round cake dome

Difficulty
Easy

Appears in

Cocolat

By Alice Medrich

Published 1990

About

I use this sponge cake interchangeably with génoise. It has a closer grain and slightly moister texture, and makes a nice change. It rolls beautifully, staying flexible even after it has cooled flat in the pan. The inclusion of baking powder makes it less delicate in mixing and folding, thus more foolproof than génoise.

Ingredients

¼ cup milk
2 tablespoons sweet butter, cut into small pieces
¾ c

Americas
United States
Cake
Vegetarian

Method

Preheat oven to 400° for jelly-roll sheet or to 350° for other pan sizes. Line the bottom only of round or square pans with a round or square piece of parchment or waxed paper. Line bottom of jelly-roll or half-sheet with parchment or waxed paper so that the pap