Hot Milk Sponge Cake
This is the easiest and best-tasting sponge cake you can imagine. It keeps well in the refrigerator or freezer. Spread a thin layer of raspberry preserves between the layers and a light dusting of confectioners' sugar over the top and you'll have a perfect cake for an impromptu tea party.
Make Ahead Tip: Wrap cooled cake airtight and refrigerate for up to 5 days or freeze for up to 3 months. Defrost at room temperature.
Equipment: Two 9-inch round cake pans, parchment paper
To bring eggs to room temperature, either set them out on the counter for 15 minutes or submerge them (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes; the eggs will beat to a greater volume.