Mom’s Sponge Cake
This quick and easy sponge sheet cake made with hot milk has a light and delicate texture. It makes a great base for berry shortcakes.
Set the oven to 350 degrees Fahrenheit (175 degrees C).
A 9×13-inch baking pan should be greased and floured.
In a stand mixer with the whisk attachment attached, beat eggs on high speed for about 3 minutes, or until they are thick and lemon-colored.
Add sugar gradually while beating the mixture for 5 minutes or until thick.
By hand, incorporate salt, baking powder, and flour into the batter.
Milk should be heated in a microwave-safe bowl for about a minute, or until it starts to bubble.
Stir in the butter until it has melted.
Add vanilla and stir.
Pour the hot milk mixture into the batter, and then blend it on low speed until it is smooth and well-combined.
Pour into the ready-to-use pan.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.