Come along with me as I journal about my latest cooking and gardening adventures. Discover what grows in my zone five garden, and see what new recipes I try from my cookbook collection each week.

As I share recipes and information from my kitchen, I invite readers to comment and share ideas along with me in this blog. I am looking to increase followers to my blog, so that I may learn more about cooking and gardening.

Since moving to Midland, Michigan, I have been reading and researching many cooking journals, cookbooks and collected recipes from the past thirty years. Organizing pictures of gardens I enjoy has also been a joy for me, as I continue to learn about garden design and horticulture.

angel food cakes

angel food cakes
this kitchen is seasoned with love

Monday, May 28, 2012

hot milk sponge cake

Brian's birthday was earlier this month and i tried another new cake recipe from BAKE by Nick Malgieri.  this was one of the easiest and best tasting sponge layer cakes that can ever be made.  it can be served as a tea cake, and often would be in London, England.  any preserves can be used between the layers, which are light and elegant.  although this cake is not as light as a genoise layer cake, this cake recipe can be substituted whenever a white or yellow cake layer would be needed.  simply delicious.

use two 9 inch round layer pans, each about 1 1 /2 inches tall.  place a rack in the center of the oven and preheat to 350 degrees.

combine 4 tablespoons unsalted butter with 1/2 cup whole milk or cream in a small saucepan and cook over very low heat until the butter is completely melted.  set aside.

stir 1 1/2 cups all purpose flour with 2 teaspoons baking powder.  in a bowl with an electric mixer, whisk 3 large eggs with 1/4 teaspoon salt.  then add in 1 cup sugar in a stream and then add 1 teaspoon vanilla.  using the whisk attachment, whip on medium high until very light, another 3 minutes.

then, gently whisk in the warm milk mixture and then fold into the flour mixture slowly to prevent lumps.

divide the batter and smooth the tops.  bake the layers until well risen and golden about 20 minutes.  loosen from the sides of the pan and place the cakes on a wire rack to cool, with the parchment paper on the bottom of the cake.  cook completely.  this recipe looks just like the photo in my cookbook.

assemble with one jar of raspberry preserves or another favorite flavor.  dust the top with powdered sugar and serve on a glass pedestal dish.  lovely.

No comments:

Post a Comment