A simple easy to make Hot Milk Cake that you can serve many ways. Here we have it with fresh apricots and whipped cream.
Hot Milk Sponge Cake
Take the eggs from the refrigerator and let sit at room temp for 30 minutes.
Preheat the ovent to 350 degrees F.
Grease a 9" springform pan.
Using a small bowl, whisk together flour and baking powder.
Using a medium bowl, beat eggs on high speed for 4 minutes or until thick and lemon colored. Gradually add sugar, beating on medium speed for another 4 minutes until creamy.
Add flour and baking powder to egg mixture and beat just until combined.
In a small saucepan, combine milk and butter, heating and stirring until the butter melts. Add to the batter and beat until combined.
Pour batter into the prepared springform pan and bake for 20-25 minutes, or until a toothpick inserted near the center comes out clean.
Cool in pan on a cooling rack. Remove the ring.
Whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. Spread over top of cooled hot milk cake.
Slice the apricots and make a ring of the fresh fruit on top of the whipped cream. Sprinkle chopped nuts in the center and serve.