HOT MILK SPONGE CAKE (This is an old recipe that Mom made quite often when we were growing up. It's a bit of a heavier cake, but it's really good. And it rises well. Frost with your favorite chocolate frosting, use it as a base for strawberries. I always frost with French Silk Frosting. Easy to halve the ingredients to make an 8 x 8-inch cake.)
4 eggs
2 cups sugar
2 cups flour
2 teaspoons baking powder
1 cup hot milk
1 teaspoon vanilla
Preheat oven to 350 degrees F. Sift flour with baking powder and set aside. In small bowl, beat eggs until thick and lemon-colored. Gradually add sugar, beating until mixture is smooth and well-blended, about 5 minutes. At low speed, blend in flour mixture just until smooth. Add milk and vanilla; beat just until combined; this is a runnier batter, not thick. Pour batter in greased and floured 13 x 9-inch pan. Bake 30-35 minutes or until an inserted cake tester comes out clean. Cool completely. Frost as desired.
FRENCH SILK FROSTING (An old Betty Crocker recipe, I'm thinking circa early 1970s)
2-2/3 cups confectioners' sugar
2/3 cup soft butter
2 ounces unsweetened chocolate, melted and cooled (I sometimes use 3 ounces; I just love chocolate)
3/4 teaspoon vanilla (Go ahead, use one teaspoon)
2 tablespoons milk
In small bowl, blend sugar, butter, chocolate, and vanilla on low speed. Gradually add milk and beat until smooth and fluffy.
4 eggs
2 cups sugar
2 cups flour
2 teaspoons baking powder
1 cup hot milk
1 teaspoon vanilla
Preheat oven to 350 degrees F. Sift flour with baking powder and set aside. In small bowl, beat eggs until thick and lemon-colored. Gradually add sugar, beating until mixture is smooth and well-blended, about 5 minutes. At low speed, blend in flour mixture just until smooth. Add milk and vanilla; beat just until combined; this is a runnier batter, not thick. Pour batter in greased and floured 13 x 9-inch pan. Bake 30-35 minutes or until an inserted cake tester comes out clean. Cool completely. Frost as desired.
FRENCH SILK FROSTING (An old Betty Crocker recipe, I'm thinking circa early 1970s)
2-2/3 cups confectioners' sugar
2/3 cup soft butter
2 ounces unsweetened chocolate, melted and cooled (I sometimes use 3 ounces; I just love chocolate)
3/4 teaspoon vanilla (Go ahead, use one teaspoon)
2 tablespoons milk
In small bowl, blend sugar, butter, chocolate, and vanilla on low speed. Gradually add milk and beat until smooth and fluffy.