You’re probably thinking I have cake fever, right? First this easy chocolate cake and now this delectable and uber light hot milk sponge cake. Well, if cake fever does exist then I am a victim! Oh darn…
Some other news. I ran the Pasadena Half Marathon this past Sunday and despite the pouring rain, I broke my personal half marathon record and ran 13.1 miles in 2 hours and 12 minutes. My goal?? To run it in under 2 hours, which I am confident I can do! This type of news also warrants cake, don’t ya think?
You won’t believe it, but this cake only has seven simple ingredients. I promise you’ll like this!
Hot Milk Sponge Cake
Inspired by a recipe from this book, page 165
2 eggs, room temperature
1 cup all-purpose whole wheat flour
1 tsp baking powder
1/2 tsp almond extract
1 cup organic unrefined sugar
1/2 cup 1% or nonfat milk
2 Tbls unsalted butter
Preheat oven to 350 degrees. Grease a round cake pan with nonstick cooking spray. Set aside.
Stir flour and baking powder together in a medium bowl. Set aside.
In a separate bowl beat the eggs with an electric mixer on high speed for about 4 minutes or until thick. Slowly add the sugar using the electric mixer on medium speed. Add the almond extract. Continue beating until light and fluffy. Add the flour mixture and beat on low speed until combined.
In a small sauce pan on medium to low heat, warm the milk and butter until butter melts. Don’t forget to stir the milk! When the butter melts, add to the dry mix beating until combined. Pour batter into cake pan.
Bake for 20 to 25 minutes or until a toothpick inserted comes out clean. Cool cake in pan on a wire rack. Enjoy with a sprinkling of powdered sugar, whipped cream, melted chocolate or a fruit compote!