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Milk sponge cake
Sponge cake differs from other doughs by its fluffiness and tenderness. About 500 years ago, English sailors called biscuits "sea crackers". And all because they did not spoil during a long voyage and were filling. Traditionally, the biscuit was made from sugar, flour and eggs. But over time, other dough recipes appeared. Milk began to be added to it, thanks to which the biscuit turns out airy. Fatty additives are guaranteed to make the finished cake juicy. How to properly prepare a biscuit with milk and butter for a cake, we will tell you in a simple step-by-step recipe.
How to cook Milk sponge cake
Step 1
Start making the milk sponge cake. To do this, start beating raw eggs in a bowl. Do this for 5-7 minutes until the egg mass doubles in volume. This will make the milk sponge cake airy.
Step 2
Make the baking base sweet. To do this, gradually add sugar to the eggs and continue to beat. The mixture should turn white.
Step 3
Add flour with baking powder, vanilla and salt to the egg mixture. Stir.
Step 4
Pour the hot liquid from the butter and milk into the dough, stir quickly.
Step 5
Pour the homogeneous dough into the mold and bake in the oven for 30 minutes.
Milk sponge cake - FAQ About Ingredients, Baking Time and Storage
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