The other day I made this sponge cake but made cupcakes. While in the oven, the cakes rose very nicely and looked great. When I took them out of the oven they looked great. Then, all of a sudden right before my very eyes, the cakes started to pull away from the sides of the liners. They shrunk into almost mini looking cupcakes. The cupcakes taste great and I like the texture. But how do I stop them from pulling away from sides of pan after coming out of oven. and what may have caused this? Should I immediately get them out of the hot cupcake pan after they come out of oven?
Â Thanks, Julie
Hot Milk Sponge Cake
1 Â¾ cups cake flour
1 Â½ tsp baking powder
Â½ tsp salt
4 large eggs
Â 1 1/3 cups granulated sugar
1 cup milk
4 to 6 tablespoons melted butter
1 tsp vanilla extract
1.Â Â Â Â Â Grease and flour 2 9 inch round cake pans.
2.Â Â Â Â Â Sift the flour, baking powder and salt together.
3.Â Â Â Â Â Â In a mixer bowl whip the eggs until frothy and slightly thickened. Slowly add the sugar to the running mixer, one tablespoon at a time.
4.Â Â Â Â Â Meanwhile, in a small saucepan or mike-safe bowl, heat the milk and butter to almost a boil. Stir in the vanilla.
5.Â Â Â Â Â At low speed, add the flour mixture all at once to the egg mixture.
6.Â Â Â Â Â Increase mixer speed to medium-low and slowly pour the hot milk down the side of the bowl. The batter will be thin.
7.Â Â Â Â Â Â Divide batter between prepared pans. Bake at 350 degrees for about 20 to 22 minutes.