Milk Sponge cake

1. First you need to prepare all the products for kneading the sponge dough. You will need high-quality butter, it is undesirable to replace it with margarine.
2. Chicken eggs for such a biscuit do not need to be divided into whites and yolks. Crack raw eggs into a deep bowl, beat with a mixer at medium speed. When the mass becomes homogeneous with small bubbles, then pour sugar. Moreover, sugar should be added 1-2 tablespoons and beaten thoroughly each time. After all the sugar has been introduced, beat the contents for at least 1 minute.
3. Sift wheat flour and combine with baking powder, salt and vanilla. Add the dry ingredients to the beaten eggs. Mix with a silicone spatula until smooth.
4. Pour fresh milk into an iron saucepan, and put butter immediately. Put the dishes on a small fire, and bring the milk to a boil so that the butter dissolves. During cooking, the liquid should be stirred with a spoon.
5. Now pour hot milk and butter into the general mixture, stir thoroughly with a spatula. Biscuit dough should not be stirred too quickly, but smoothly and with movements from the bottom up. Thanks to this manipulation, a lush milk sponge cake will turn out.
6. Lay a round or oblong shape with parchment paper. Pour out the dough and put it in the preheated oven. The biscuit is baked for about 30 minutes at a temperature of 180 degrees. A warm sponge cake should be removed from the mold.
Such a biscuit is well cut with a knife into several cakes. And during baking, you can prepare a cream if you plan to make a cake. If the biscuit is served to the table simply with tea, then you can sprinkle powdered sugar on top of the cake. Bon appetit!