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Created by:
Lynne Feifer
Hot Water Sponge Cake with Quick Caramel Frosting
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A sponge cake made with hot water and baking powder, giving it a light and airy texture.
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Ingredients
Cake
▢
2
eggs
separated
▢
¼
cup
hot water
▢
1
teaspoon
vanilla
▢
¾
cup
sugar
separated
▢
⅛
teaspoon
salt
▢
1
cup
cake flour
▢
1 ¼
teaspoons
baking powder
Frosting
▢
8
tablespoons
1 stick unsalted butter
▢
½
cup
packed dark brown sugar
▢
¼
cup
milk
▢
2
cups
confectioners' sugar
Instructions
Cake
Preheat the oven to 325 degrees F.
Prepare a 9-inch square baking pan by spraying it with cooking spray and lining the bottom with wax paper.
In a mixing bowl, beat the egg yolks, hot water and vanilla until very thick and pale. This should take a few minutes.
Gradually add 1/2 cup of the sugar and then set aside.
In a clean mixing bowl, beat egg whites until foamy.
Add the salt and continue beating until soft peaks are formed.
Gradually add the remaining 1/4 cup of sugar and beat until peaks are stiff, but not dry.
Gently stir in one fourth of the egg whites into the yolk mixture.
Sift the flour and baking powder over the yolk mixture.
Fold in the remaining egg whites gently until well combined.
Pour into prepared baking pan.
Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
Turn the baking pan over onto a wire rack and allow cake to cool in place before completely removing it from the pan.
Frost with a crumb layer and then complete with final frosting layer.
Frosting
In a small saucepan, melt butter and brown sugar over medium heat, stirring constantly until sugar is dissolved.
Add the milk and mix in completely.
Allow to cool.
Transfer to a mixing bowl and beat in enough confectioners' sugar until the frosting is thick enough to spread.
Make a crumb layer on the cake by placing a very thin layer of frosting all around.
This will prevent any loose crumbs on the cake from showing through the final layer of frosting.
Allow crumb layer to briefly set and complete your frosting of the cake.
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