Mom's Sponge Cake

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

• Preparation Time: 15 mins
• Cooking Time: 26 mins
• Total Time: 41 mins
• Calories: 275 Calories

Ingredients

• 2 cups all-purpose flour
• 2 cups white sugar
• ½ teaspoon salt
• 2 teaspoons vanilla extract
• 1 cup milk
• ¼ cup butter
• 4 eggs
• 2 teaspoons baking powder

Recipe Instructions

Step 1

Preheat 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 small microwave-safe bowl until it begins to bubble, about 1 minute. Stir in butter until melted. Add vanilla extract.

Step 5

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