Hot Milk Sponge Cake II
This cake can be made in under 15 minutes, but be sure to follow the directions carefully. To ensure proper volume, the hot milk must be beaten rapidly into the batter, and the flour added immediately. When correctly made, the cake should rise to the top of the pan. This is also the perfect foundation for two American classics, Boston Cream Pie and Washington Pie.
350 degrees Fahrenheit should be reached after placing the rack in the lower third of the oven (175 degrees C).
Butter and line a 9-inch round layer pan with parchment paper.
Heat the milk and butter to almost boiling in a small saucepan.
Place aside.
In a triple sifter, sift the salt, baking powder, and flour together.
Place aside.
For about 2 minutes, beat the eggs on medium-high speed in an electric mixer equipped with beaters or a whip attachment.
Add the sugar gradually, a tablespoon at a time, blending it in thoroughly after about 4-5 minutes.
Periodically scrape the bowl’s sides.
The mixture will thicken and color-change to light yellow.