Hot Sponge Cake

Ingredients

• 2 teaspoons butter
• 0.5 cup boiling milk
• Pinch of salt
• 1 teaspoon baking powder
• 1 teaspoon vanilla

Method

1. 1

   Beat eggs until creamy.

2. 2

   Add sugar and beat until light.

3. 3

   Fold in flour and baking powder.

4. 4

   Add boiling milk and melted butter.

5. 5

   Bake at 350°F for 30 minutes.

As published

This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 2. The excerpt below is the record exactly as published.

HOT SPONGE CAKE 2 teaspoons butter 5 4 cup boiling milk Pinch of salt ¢ spoon baking powder 4 teaspoon vanilla Bea at egEs together until creamy. Add sugar and beat until light. id in flour (do not stir) and baking powder. Add boiling milk in the buler has been melted. Add flavoring. Bake at 350. de- * 5 = 30, minutes, Frances Field et ¥% en 2% Pe j ; . ae ; PS : fg cE ee é a : ee e 2. Sarees ee eye ss < = a s 2 . Py eee . oe ae = ri 7 ‘ ee ae ne aa HOT MILK CAKE Scaid 3 cup milk and 4 tablespoons butter. Add to 1 cup flour, 1 cup sugar, 1 teaspoon baking powder, 4 teaspoon salt and 2 whole eggs a mar which have been mixed together for two or three minuies or while these first mixture is heating. Add 3 teaspoon vanilla. Beat for two min- a3 utes more. This cake can be baked as a layer cake or cup cakes. Te : will make 2 small layers or 1 large square which can be iced with your > favorite icing. This batter is very thin and should be baked in a mod- erate oven 375 degrees, 20 or 30 minutes. Mrs. J. M. Rowe _ JAPANESE FRUIT CAKE - 1 cup butter 4 to 6 eggs beaten separately 2 cups sugar 1 scant cup milk 3 cups flour 1 teaspoon vanilla

Cook this with the app: pantry check, scaling, and the assistant.