Hot Milk Sponge Cake is a light tender cake with a fine texture and a mild vanilla flavor. It’s great just plain but you can frost it with the frosting of your choice, or use it as a base for Strawberry Shortcake or Boston Cream Pie. Dust it with powdered sugar and serve it with fresh fruit. A delightful dessert!
Preheat oven to 350 degrees F. Grease and flour a tube pan or a Bundt pan.
Put milk and butter into a small saucepan and heat on medium-low heat until butter is completely melted.
Beat eggs in a mixer until frothy and lemon-colored. Add sugar and beat for 3-5 minutes. Add vanilla extract.
Sift flour, baking powder and salt together into a bowl. Alternate adding dry ingredients and wet ingredients to the egg/sugar mixture in the mixer bowl. Beat until well combined.
Pour Hot Milk Sponge Cake batter into prepared pan.
Bake at 350 degrees F. for 45 minutes, until golden brown and a cake tester inserted in the cake comes out clean. Allow cake to cool before removing from pan.