If you’re looking for that cake to serve with fresh spring berries, here it is, Hot Milk Sponge Cake. Simple ingredients make for a perfect subtle cake that will set off all the glorious berries you care to indulge in this spring.
Once again I was inspired by the Great British Bake Off, this time beyond bread though! I moved on to a cake you see the hosts call for again and again, a sponge cake. I found many recipes for sponge cake but finally settled on making a Hot Milk Sponge Cake because I’d read about it before and had never had. When I found in my James Beard American Cookery Book I knew it was the sponge cake I wanted to make. I changed the prep method a tad by beating the egg whites first, then setting them aside to prepare the rest of the cake. This works well because you don’t have to wash out the bowl and try to beat egg whites to soft peaks in it, you can just go straight to beating egg yolks, which don’t care if they have a bit of white in them.