Mom's Sponge Cake

This quick and easy sponge sheet cake made with hot milk has a light and delicate texture. It makes a great base for berry shortcakes.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 275 Calories

Ingredients

• 2 cups all-purpose flour
• 2 cups white sugar
• 2 teaspoons vanilla extract
• 1 cup milk
• 2 teaspoons baking powder
• 4 large eggs
• 0.5 teaspoon salt
• 0.25 cup unsalted butter, cut into pieces

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.

Step 2

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

Step 3

Beat eggs in a stand mixer fitted with the whisk attachment on high speed until thick and lemon-colored, about 3 minutes. Gradually add sugar, beating until mixture is thick, about 5 minutes. Fold flour, baking powder, and salt into the batter by hand.

Step 4

Microwave milk in a microwave-safe bowl until it begins to bubble, about 1 minute. Add butter and stir until melted. Stir in vanilla.

Step 5

Pour hot milk mixture into the batter; blend on low speed until well combined and smooth. Pour into the prepared pan.