Hot Milk Sponge Cake III

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. (5 minutes)

Recipe View 3 mins In a medium bowl, sift together the all-purpose flour and baking powder. Set aside. (3 minutes)

Recipe View 7 mins In a small saucepan, heat the milk and butter over medium heat until the butter is melted and the milk is just beginning to simmer. Remove from heat and set aside. (7 minutes)

Recipe View 5 mins In a large mixing bowl, beat the eggs with an electric mixer until thick and pale yellow. (5 minutes)

Recipe View 3 mins Gradually beat in the sugar, salt, vanilla extract, and almond extract until well combined. (3 minutes)

Recipe View 2 mins With the mixer on medium speed, slowly pour the hot milk mixture into the egg mixture in a steady stream, mixing continuously. (2 minutes)

Recipe View 3 mins Gradually add the sifted flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix. (3 minutes)

Recipe View 1 mins Pour the batter into the prepared baking pan and spread evenly. (1 minute)

Recipe View 35 mins Bake in the preheated oven for 30 to 35 minutes, or until a wooden skewer inserted into the center comes out clean and the top springs back when lightly touched. (35 minutes)

Recipe View 10 mins Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. (10 minutes)