Old-fashioned cake recipes are some of the best because they use simple ingredients and always turn out great. This 1950s Hot Milk Sponge Cake is a light cake recipe that has a lovely texture and flavor. It’s light enough to hold up to frosting, or simply top it with whipped cream and fruit. This simple cake recipe from scratch is no more work than mixing up a cake mix, yet much more delicious.
Cooking Time: 30 min
Cooking Vessel Size: 9-inch round cake pan
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons butter
1 cup sugar
1 teaspoon vanilla
fresh fruit and powdered sugar for serving
Preheat oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray and line with a round of parchment paper.
Measure flour, baking powder, and salt into a sifter or sieve and sift together. Heat milk in microwave for 20-25 seconds. Drop the butter into the milk to melt it.
With an electric mixer on high, beath eggs 3 minutes until thick and lemon-colored. With machine running, gradually add sugar, then stir in the dry ingredients, mixing just until all dry particles are incorporated. Stir in hot milk-butter mixture and add vanilla until well blended.
Bake for 25-30 minutes until cake tests done when a toothpick is inserted in the center. Remove pan to a cooling rack for 10 minutes, then turn out onto cooling rack to cool completely.
Serve garnished with fresh fruit and a sprinkle of powdered sugar.