Hot Milk Sponge Cake

Preheat oven to 350 degrees F. Spray nonstick cooking spray onto a 9X9 baking dish.

In a medium bowl, combine flour and baking powder.

In a separate bowl (or stand mixer), beat eggs on high speed for about 4 minutes, until thick. If you’re using a stand mixer, I would suggest using your whisk attachment for this step. Gradually add sugar and beat at medium speed for 4-5 minutes until fluffy.

Now add your flour mixture, and mix at low to medium speed until just combined (don’t overmix or cake will turn out rubbery).

In a small saucepan, on medium heat, add milk and butter and stir until butter is melted. Do not boil – you just want this mixture to be very warm.

Add milk and butter mixture to batter, also add vanilla extract and mix until combined.

Pour into baking dish and bake for about 20-25 minutes, or until a toothpick comes out clean.

Serve warm with macerated strawberries spooned on top and fresh whipped cream.

Cook’s Note: For a little variety, try adding different flavored extracts, like lemon.

For macerated strawberries: Hull strawberries, cut in half, and place in bowl. Sprinkle sugar and lemon juice on top and mix together. Place plastic wrap over bowl and place bowl in refrigerator for about 4 hours (until strawberries are very soft).