Hot milk sponge cake

I baked this tea cake recently which I had saved the recipe from  a baking forum. At times I randomly save the inviting recipes and then get hesitated to give it a try in case it doesn’t work  for me. But this recipe worked perfect. Everyone at my place liked it. I had shared the recipe with my friend Sandhya Kamath too. She too successfully baked  and her family members also liked it. Do give it a try dear readers and please share me the pictures. I would be glad to  hear your feedback. 

Recipe adapted from : Bong taste

Ingredients :

All purpose flour/ Maida – 1.5 cups

Baking powder – 1.5 tsp

Baking soda – 1/4 tsp

Granulated sugar – 1 cup

Eggs – 2

Milk – 3/4 cup

Butter – 1/4 cup / 55 g approx

Vanilla essence – 2 tsp

Method:

1. Preheat the oven at 180 d.c for 10 minutes.
2. Grease a loaf tin or any round tin and keep it ready.
3. Sieve all the dry ingredients together.
4. See that all the ingredients are at room temperature.
5. Take a sauce pan , mix milk and butter together.
6. Heat it until the butter melts keeping on low flame, do not take a boil.
7. Add vanilla essence and mix it.
8. Transfer it in a mixing bowl.
9. Take another bowl and beat eggs and sugar together.
10. Beat it until creamy.
11. Add in the milk mixture and beat it .
12. Fold in the sieved dry ingredients in 2 batches and mix it lightly with a spatula.
13. Bake it for 40 minutes or until it is perfectly baked.
14. Insert a bamboo skewer at the centre of the cake to check if it is baked.
15. If the stick comes out clean the cake is baked perfect.
16. Or else bake it further .
17. Cool the cake completely and slice it .

My notes :

• The recipe also gave the option for eggless baking .
• Use 1/3 cup curds instead of 2 eggs and beat it.
• I have not tried it .