Hot Milk Sponge Cake

Light, spongy, lovely golden cake. This is the perfect cake to have if you are looking for something light. Another keeper from Tish Boyle's "The Cake Book".

There's only 4 tablespoons of butter in this lovely cake. It is not actually fat-free, but really, at least you can have more than a slice without worrying about all that fat!

This cake is so spongy and soft. 

As what Tish Boyle describes "A gloriously moist and tender all-purpose sponge cake with a fine crumb and lovely golden colour".

I'm sharing this with :

Cookbook Sunday at Mom's Sunday Cafe

Sweet Tooth Friday at Alli n Son

Bake with Bizzy at Bizzy B. Bakes

Hot Milk Sponge Cake
(adapted from "The Cake Book" by Tish Boyle)
Makes one 9-inch cake, serving 8
1-1/3 cups (4.7oz/133gm) sifted cake flour
1-1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (120ml) whole milk
4 tablespoons (2oz/57gm) unsalted butter, cut into tablespoons
3 large eggs, at room temperature
3/4 cup (5.3oz/150gm) granulated sugar   (I use 120gm)
1 teaspoon vanilla extract

1. Position a rack in the center of the oven and preheat the oven to 350F. Grease the bottom and sides of a 9-inch cake pan. Dust the pan with flour.
2. Sift together the cake flour, baking powder and salt two times. Set aside.
3. In a small saucepan, combine the milk and butter and heat over medium heat just until the butter is melted. Remove the pan from the heat and set aside.
4. In the bowl of an electric mixer, using the whisk attachment, beat the eggs at high speed until blended, about 1 minute. Gradually add the sugar and vanilla extract and beat until pale and tripled in volume, about 6 minutes.
5. Sift one-third of the flour mixture over the egg mixture and gently fold it in with a rubber spatula. Repeat with the remaining flour mixture in two more additions.
6. Reheat the milk mixture to just under a boil. Add it all at once to the egg mixture and gently fold it in. Scrape the batter into the prepared pan.
7. Bake the cake for 20 to 25 minutes, until it springs back when lightly touched and a cake tester inserted into the center comes out clean. Cool the cake in the pan on a wire rack for 10 minutes.
8. Run a paring knife around the edge of the pan and invert the cake onto the wire rack. Re-invert the cake, so that it is right side up, and cool completely.

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.