Hot Milk Sponge Cake
Hot Milk Sponge Cake
Hot Milk Sponge cake is a very fluffy and refreshingly spongy cake made with hot milk that renders a delightful porous texture to the cake. This milky sponge Cake can be served plain or topped with fresh cream and fruits or even with a butter cream frosting. It is quite simple to prepare and a great recipe for the beginners. The aerated, moist cake is also a perfect base for Sponge fruit trifle delight pudding.
For years I was happy with my Vanilla Sponge Cake recipe, and refused to try the milky sponge cake version as I was not comfortable (rather scared) with the idea of adding hot milk to the batter. It was when I tasted my friend, Pauline’s sponge cake, that I decided to give it a try. It was a perfect fluffy cake with great texture and I immediately got the recipe from her. Since I was busy preparing the Traditional Christmas cake, at that time, I stalled making it and made it just one week before. The cake got over in few minutes and the kids were raving about the fluffy moist texture and the gentle vanilla flavor.
All sponge cakes taste great even when it is served plain without any toppings, and is relished like tea cakes. Topped with cream and fresh fruits, it takes you to another level of fabulousness. If you like fruit cakes, try my Black Forest Cake, Chocolate Orange cake, Orange cake, Dates and Carrot cake, Dates and Banana Cake or the traditional Christmas Fruit Cake recipes. Pineapple Jam roll or Swiss roll and Doughnuts are other wonderful sweet treats that you may like.
I have just sprinkled some icing sugar on top and if you would like some whipped cream or butter cream, check my Mahogany Cake recipe or Chocolate Strawberry cake for the recipe. This is my 150th post and I thank all my friends and well-wishers for their support and encouragement always! So here is my dear friend, Pauline’s recipe for yummy, fluffy, Hot Milk Sponge Cake. Hope you will enjoy this as much as I did!
|Milk||: 1 cup|
|Butter||: 100 gms|
|Eggs||: 4 nos.|
|Powdered Sugar||: 375 gms (1 ¾ cups)|
|Maida||: 2 cups loosely packed (250 gms)|
|Baking Powder||: 2 tsp|
|Salt||: small pinch|
|Vanilla||: 1 tsp|
Measure the milk, heat and dissolve the butter in hot milk. Keep Aside. Separate the egg yolk and white. Beat the egg white on high speed for three to four minutes till stiff. Now add the yolk and beat for few more minutes. Add the powdered Sugar and beat well. Next, add the Vanilla Essence and mix well.
Grease two seven inch round tins and line with Butter Paper. Preheat the oven to 180o C. Mix the Maida, salt and Baking Powder. Sieve three to four times to combine well. Add the Flour mix and warm milk alternatively to the cake batter and beat on low speed to combine well.
Take the greased tins and pour the batter equally. Bake in the preheated oven for 25 -35 minutes. Insert a tooth pick in the middle, and if it comes out clean, the cake is perfectly baked. Allow to cool and invert to a cake rack or board. Cut, serve and enjoy the soft and fluffy Hot Milk Sponge cake. You may serve it plain, or with sugar topping or Butter/ Cream Frosting! This is great as tea cake like my Vanilla Sponge Cake or Butter Cake or as base in Puddings like Sponge Fruit Trifle delight. God Bless!
- Butter should be fully dissolved in the hot milk.
- Beat the egg white till it is stiff. Beat on high speed for three to four minutes.
- The milk and butter mix should be mixed when it is warm.
- The batter will be runny and not thick like other cakes.
- Bake immediately after Mixing.
- Instead of two tins, you may use a bigger cake tray and make single cake.
- Baking Powder, salt and Maida should be sieved several times.
- While adding the warm milk, beat on low speed with a cake mixer.
Please try this amazingly soft and airy Hot milk Sponge Cake. Continue to encourage me by commenting below or by sharing to your friends using the links on the side. God Bless!!