It has been 100 posts of journey into making/modifying calorie-rich dishes into low-calorie and healthy recipes. Whats more, I made many blogger friends along the way through this blog and learnt a lot from them. I am grateful to have had an opportunity to connect with so many of you through this blog.
Moving on to the dish for this day, I made this Hot Milk Sponge cake to celebrate my 100th post. I had saved this recipe from an old half torn cookbook without cover in the city library. What is better than a hot pound of basic Sponge cake that melts in your mouth? Furthermore, this recipe does not have butter in it. You may be wondering what kind of Sponge cake can be made without butter? Well, I made it without butter and after tasting it, I had no words to describe how spongy and crumbly the cake was so I let out the excitement by punching into the air.
This is the easiest, tasty and most spongy Sponge cake you can imagine. This recipe (by the look of that cookbook!!) seems to be one of the oldest recipes that were followed probably in 50's for Sponge cake.
The cake can be refrigerated for more than 2 weeks. That is the reason I made it as a loaf. You can make it in a cake pan if you like. It tastes best with a hot cup of coffee or tea. Tastes incredible if microwaved for 30 seconds before serving.
|Nutritional Information (Approx) (per serving)|
|Wheat flour||1 cup|
|Baking powder||1 teaspoon|
|Olive oil||1 tablespoon|
- Sieve and combine the dry ingredients.
- Beat eggs until light. Add sugar slowly and beat for 5 more minutes so that the ingredients are well-blended.
- Add the egg mixture to the dry ingredients and mix.
- Heat milk and add olive oil. Heat till the milk is hotter but does not start to boil..
- Add milk-oil mixture to the batter and fold-in quickly. Make sure there are no lumps.