Hot Milk Sponge Cake

The other day I had a yen for cupcakes so I pulled out a recipe for Hot Milk Sponge Cake a friend gave me many years ago and made a batch. Then I cheated by icing them with Duncan Hines Creamy Home-Style Chocolate Buttercream icing. In any event, here’s the recipe in case you’re experiencing your own cupcake yen.

Hot Milk Sponge Cake

4 eggs
2 c. sugar
1 c. milk combined with ¼ lb. (1 stick) of butter (heat together until butter melts)
2 c. flour
¼ t. salt
2 t. baking powder
1 t. of either vanilla or lemon extract

Beat eggs with sugar for 5 minutes. Blend in the flour mixed with salt and baking powder. Gradually add the milk and butter mixture. Blend in flavoring. You can either make cupcakes, which usually yields slightly over 2 doz. or you can make a cake using a 13x9x2” greased and floured pan. Or use two 9” pans. Bake at 350 degrees 20 minutes for the 9” pans, the cupcakes are around 15 minutes.

Even though there are 2 cups of sugar in this recipe the cupcakes are not real sweet.

Before I go, the wind is literally howling outside supposedly at 50 mph. With the much warmer weather of the last few days, the isles of white (mounds of snow) are giving way to green and brown once again. Just the other day the birds sounded like they were as anxious as we are for spring's arrival. However, don’t let this short winter break lull you into a false sense of security as Old Man Winter can and probably will hammer us at least once more before spring. I’m hoping spring slips by him before he knows what's happened.

Namaste
Chris