Milk Sponge Cake

Elements;

4 eggs

2 cups (400grams/14.1Oz) of sugar

1 tsp vanilla extract

2-1/4 cups (270grams/ 9.5Oz) all-purpose flour

2-1/4 tsp baking powder

1-1/4 cups fat-free milk

10 tbsp butter cubed

Directions;

Preheat oven to 350°F. In a big bowl of a stand mixer, utilizing the wire whip attachment, beat eggs on excessive velocity for five minutes or till thick, at the least double the scale, and the egg combination turns a light-weight yellow color.

Step by step add sugar, beating till the combination is mild and fluffy (about 2-3 extra minutes). Beat in vanilla.

Mix flour and baking powder in a small bowl. Step by step add to batter, beating at low velocity till clean.

Warmth milk and butter in a small saucepan till melted. Step by step add to batter; beat on low velocity till simply mixed.

Pour right into a greased 10-in. spring foam pan. Bake at 350° for 35-40 minutes or till a toothpick inserted close to the centre comes out clear.

Cool utterly earlier than slicing and serving.