Recipe of Sponge Cake Pandan

Dee's Hot Milk Sponge Cake

Serve this cake with fresh fruit like sliced mango and coffee.

Recipe Summary Dee's Hot Milk Sponge Cake

My mother also made this recipe in a long loaf pan which I don't believe they make any more. Fortunately, I have her pan and whenever I make this it sure brings back such happy memories. Originally submitted to ThanksgivingRecipe.com.

Ingredients | Sponge Cake Pandan

¾ cup milk

2 tablespoons butter

3 eggs

1 ½ cups white sugar

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease one large loaf pan or one 10 inch tube pan.

In a saucepan over medium-low heat, combine the milk and the butter. Do not boil.

In a large bowl beat the eggs until light colored. Gradually add the sugar to the eggs then stir in the flour and baking powder. Stir in the hot milk and butter. Beat only until combined. Stir in the vanilla. Pour the batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Let cake cool in pan for 10 minutes. Remove cake from the pan and cool on a wire rack.

Info | Sponge Cake Pandan

prep: 15 mins cook: 50 mins total: 1 hr 5 mins Servings: 12 Yield: 1 large loaf cake

TAG : Dee's Hot Milk Sponge Cake

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