Hot Milk Sponge Cake

Adapted from Any one can bake, Royal Baking Powder Co., 1929 (page 55 with additional instructions on pages 46-47)

4 eggs, separated and room temp
1 c sugar
6 T hot milk (1/4 cup plus 2 T)
1 T lemon juice
Zest of 1/2 lemon
1 c all-purpose flour
1/4 t salt
1 1/2 t baking powder (of course, this book published by the Royal Baking Powder company suggests their own brand!)

These are my instructions for using a whisk. You can use your whisk attachment on the KitchenAid as well...but you won't feel like a 1929 home economist doing that! :)

Preheat oven to 350 degrees.
1. Separate eggs (it is easier to separate the eggs when cold, but bring ingredients to room temp before using).
2. Beat egg yolks with whisk until thick and light colored. Add half the sugar, beat together until light and fluffy.
3. Slowly whisk in the hot milk, then the remainder of the sugar.
4. Add the lemon and lemon zest.
5. In a separate bowl, quickly whip the egg whites until light, soft peaks.
6. Fold HALF the egg whites into the egg yolk mixture.
7. Carefully, but quickly, fold in the sifted flour mixture.
8. Fold in the remaining egg whites.
9. Pour into ungreased tube pan.
10. Bake for 45 minutes at 350. Remove from oven and cool upside down (like an angel food cake).
11. I served mine with sweetened strawberries.

The Food Librarian blog:
Recipe & Photo on the Food Librarian blog (April 13, 2010):