Sponge Cake

Name: Sponge Cake
Total time: 2400 s
Yield: 8 servings
Cuisine: American
Ingredients: 4 Eggs; 2 cup Granulated Sugar; 1 tsp Vanilla Extract; 1 cup Whole Milk; 1/4 cup Butter-salted; 2 cup Flour all purpose; 2 tsp Baking Powder; 1/4 tsp Salt

Marianne Meyer @cook_3593722

Nice tasting sponge cake you can leave plain. Great served with coffee or tea, or ice cream.

Marianne Meyer @cook_3593722

Nice tasting sponge cake you can leave plain. Great served with coffee or tea, or ice cream.

Saved

Ingredients

40 mins

8 servings

4Eggs
2 cupGranulated Sugar
1 tspVanilla Extract
1 cupWhole Milk
1/4 cupButter-salted
2 cupFlour all purpose
2 tspBaking Powder
1/4 tspSalt

Saved

Steps

40 mins

1

Preheat oven to 325°F.
2

Beat eggs in large mixing bowl of stand mixer with paddle attachment for 4 minutes. If using hand mixer you may have to beat longer. Goal is to put air into it to make it light and fluffy.
3

Add sugar, and continue beating for another 4-5 minutes until light and fluffy. Add vanilla and stir on low until just combined.
4

In a separate bowl, sift together dry ingredients. Add to eggs and sugar on low speed until just combined. Do not over mix.
5

In a saucepan, heat milk and butter on low heat just until butter is melted. Do not make too hot. Add to batter, beat just until combined.
6

Pour into greased and floured bunt cake pan.
7

Bake at 325 until the middle springs back when touched, About 40-45 mins depending on your oven. Be sure not to deflate the cake when checking on doneness.
8

Remove from oven and let stand in pan for 10 minutes. Then turn out onto wire cooling racks and cool completely.
9

After cooled dust with 10x sugar.