Hot Milk Sponge Cake
This is a really old recipe that I found at the bottom of my recipe box. I think my mother used to make this in the summer when we had fresh strawberries for Sunday dessert. I have really fond memories of this cake. I remember that I started baking by using mixes, but soon “graduated” to from-scratch baking. I think that was because my mother didn’t buy too many mixes, but always had ingredients for baking. And the magazines we got in the mail every month always had ideas that I wanted to try.
This recipe makes a one layer yellow sponge cake that is just right for shortcake. It is just as easy as a mix, all you have to do is a little more measuring. Give it a try–it will give you confidence in baking gluten-free from scratch.
- 1 cup Baking Free™ gluten-free All Purpose Flour (124 g)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon xanthan gum
- ½ cup milk
- 2 tablespoons butter
- 2 eggs
- 1 cup sugar
- 1 teaspoon vanilla
- Fruit, vanilla ice cream or whipped cream for serving
- Preheat oven to 350 degrees and spray a 9-inch round cake pan. Line the pan with parchment and spray again. Set aside.
- Measure flour, baking powder, salt and xanthan gum into a bowl and mix. Heat milk in the microwave for about 30 seconds add butter and stir to melt. If necessary, microwave for 10 more seconds--to melt butter.
- With an electric mixer on high, beat eggs for 2-3 minutes. Lower speed of mixer and add the sugar, beat in the flour mixture until all are incorporated. Finally on low stir in the milk-butter and add vanilla. Beat until well blended.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Leave cake in pan on cooling rack for about 10 minutes. Then turn out and remove parchment. Allow to cool completely. Serve with fresh fruit, ice cream or whipped cream. Makes 1 cake 6-8 servings.