Basic Hot-Milk Sponge Cake
Filed under
Desserts
Recipe courtesy Emeril Lagasse. A thin sheet cake baked in a 12 by 17-inch pan.
Ingredients
- 1/2 cup Milk
- 1 tbsp Butter, plus 2 teaspoons, divided
- 8 Egg, large
- 2 cup Sugar, plus 2 tablespoons, divided
- 1 cup Flour, bleached
- 1 tsp Baking powder
- 1/2 tsp Salt
- 1 tsp Vanilla extract, pure
- Powdered sugar, for the parchment
Directions
- Preheat the oven to 350 degrees F. Heat the milk and 1 tablespoon butter in a small saucepan over medium heat.
- Beat the eggs and 2 cups sugar with the whisk attachment on medium-high until pale yellow, thick and tripled in volume, about 8 minutes. On low, beat in the warm milk.
- Sift the flour, baking powder and salt into another large bowl. Add the egg mixture and vanilla and fold until smooth.
- Grease a 12 by 17-inch sheet pan with the remaining butter and sprinkle with the remaining 2 tablespoons sugar. Pour in the batter evenly.
- Bake until it springs back when touched, about 15 minutes. Cool 2 minutes, loosen the edges and flip onto parchment sprinkled with powdered sugar. Cool completely.