Hot Milk Sponge Cake

Step 1

Position rack in the lower third of the oven and preheat to 350 degrees F (175 degrees C).

Step 2

Butter a 9-inch round layer pan and line with a parchment circle.

Step 3

In a small saucepan, heat the milk and butter to almost boiling.

Step 4

Set aside.

Step 5

Sift together the flour, baking powder, and salt in a triple sifter.

Step 6

Set aside.

Step 7

Beat the eggs on medium-high speed in an electric mixer fitted with beaters or a whip attachment for about 2 minutes.

Step 8

Gradually add the sugar, 1 tablespoon at a time, taking about 4-5 minutes to blend it in well.

Step 9

Scrape the sides of the bowl occasionally.

Step 10

The mixture will thicken and turn light yellow in color.

Step 11

Reduce mixer speed to medium.

Step 12

Add the vanilla, then pour in the hot milk IN A STEADY STREAM, taking about 10 seconds.

Step 13

Immediately add the dry ingredients all at once, and beat just until blended, scraping the sides of the bowl as necessary.

Step 14

Increase mixer speed to medium-high and beat 10 seconds.

Step 15

The batter will be very thin.

Step 16

Remove the bowl from the mixer and quickly pour the batter into the prepared pan.

Step 17

Bake 30-35 minutes, or until the cake begins to come away from the sides of pan and is golden brown and springy to the touch.

Step 18

Set on a cake rack to cool for about 10 minutes.

Step 19

Run a thin knife around the sides of the pan to loosen.

Step 20

Invert pan onto the rack sprayed with nonstick coating and peel off the parchment paper.

Step 21

Invert again to finish cooling right-side up.

Step 22

Store the plain sponge layer under a glass dome or covered with aluminum foil at room temperature for up to 3 days.

Step 23

For longer storage, freeze.