Hot Milk Sponge Cake
|Cake flour||1 Cup (16 tbs), sifted|
|Baking powder||1 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Eggs||3 , well beaten|
|Lemon juice||2 Teaspoon|
|Hot milk||6 Tablespoon (Do Not Boil)|
Sift the flour, baking powder, and salt together.
Add sugar gradually to the beaten eggs, beating until very thick and piled softly.
Mix in lemon juice.
Sprinkle dry ingredients over egg mixture about one fourth at a time; gently fold in until just blended after each addition.
Add hot milk all at one time and quickly mix just until smooth.
Turn batter into a greased (bottom only) 9x9x2-inch baking pan or two 9-inch layer cake pans.
Bake at 375Â°F 15 to 25 minutes, or until cake tests done.
Cool 8 to 10 minutes in pan on wire rack.
Remove cake from pan and cool completely on rack