Description:
Serve this sponge sheet cake with fresh berries and whipped cream for a summer treat.
PREPARATION TIME:
Ingredients:
- 4 large eggs
- 2 cups white sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- ¼ cup unsalted butter, cut into pieces
- 2 teaspoons vanilla extra
Directions:
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking pan.
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Beat eggs in a stand mixer fitted with the whisk attachment on high speed until thick and lemon-colored, about 3 minutes. Gradually add sugar, beating until mixture is thick, about 5 minutes. Fold flour, baking powder, and salt into the batter by hand.
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Microwave milk in a microwave-safe bowl until it begins to bubble, about 1 minute. Add butter and stir until melted. Stir in vanilla.
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Pour hot milk mixture into the batter; blend on low speed until well combined and smooth. Pour into the prepared pan.
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Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
Nutrition Facts (per serving)
| 275 | Calories |
| 6g | Fat |
| 51g | Carbs |
| 5g | Protein |
