This recipe card looks like it's been through a war. Splattered with a lifetime of use, the edges are cracking and crumbling. The recipe is simple and makes a basic sponge cake, perfect for a light and airy dessert.
Hot Milk Sponge Cake
1 cup sifted cake flour
1 teaspoon baking powder
3 eggs
1 cup sugar
2 teaspoons lemon juice
6 tablespoons hot milk
Sift flour once and measure. Add baking powder and sift 3 more times.
In a separate bowl, beat eggs until very thick, light and really white. Add sugar, beating constantly. Add lemon juice.
Fold in flour [into beaten eggs] alternately with hot milk. Mix quickly until smooth.
Notes
Although the recipe calls for 'eggs', I'm curious if it is really only the egg whites which are used in this recipe. Unfortunately, no baking instructions provided. I would bake in a 350-375F oven and depending on the size of pans used, would check periodically every 10-15 minutes until it tests done.
Sponge cake ideas:
Sponge Cake - Souvlaki for the Soul
Lemon Sponge Cake - Treat a Week Recipes
Japanese Sponge Cake - Just Hungry
Rhubarb Sponge Cake with Almonds - Nami-Nami
... and just in case, What To Do With Failed Sponge Cake.
Subscribe to:
Post Comments (Atom)
I think it could work. Classic American sponge cake calls for whipping a whole-egg meringue (though not heated as a genoise would be). With only three eggs, though, it would be a really small cake. Did people have 6-inch pans before? I'd go for that or 8 inches*, 20 minutes (30 if 8 inches), checking every 5 after that point.
* don't you dare
This looks like a tried, tested & true recipe view the state of the card!
When making Russian crêpes I also heat the milk which gives a lovely rich batter.
Look forward to making your cake.
Hot milk cake is my absolute favorite. I'm told it has a rich and illustrious history as a cake a lady might bake to encourage a gentleman caller to keep comin' a callin'.
Yes, it does mean the whole eggs. The trick to this cake is to beat those eggs until they're light and creamy looking before doing anything else. Then, once you've added the sugar, beat for another couple of minutes. It should be a light buttery yellow, and thick.
Finally, make sure your milk is really hot. I like to just scald it, myself.
I serve it with whipped cream and fruit. The best version yet was Nectarines, and a whipped cream flavored with vanilla and almond liqueurs.
I found this exact same recipe in my Grandmother's recipe box... wording is exact... Handwriting is even similar....though handwriting was very structured in teaching back in those days...
It is a great recipe....I may have the missing info for you though as my recipe has more instructions on the back of the card it says.. "Bake in ungreased tube pan 350° for 45 minutes. Remove from oven & invert until cool"
Once beaten thoroughly enough, this cake is pretty flexible. I bake it in greased and floured anythings. Round cake pans, square cake pans, rammekins for cute individual cakes... I'm pretty sure you can bake it in anything.