Hot Milk Sponge Cake
When I saw a recipe for Hot Milk Sponge Cake on The Little Teochew, I was intrigued. The idea of using hot milk sounded really interesting and I enjoy sponge cakes.
The recipe was pretty simple to make and I was surprised at how high the eggs whip up. The cake came out looking light and airy and like a sponge.
I have to confess though, I didn't particularly love this cake. While it was light and airy, it also tasted kind of dry. When I think of sponge cakes, I think more of chiffon cakes or the mini chinese sponge cakes I've made. These cake looked similar, but it didn't have the same texture or taste.
Hot Milk Sponge Cake (recipe from The Little Teochew)
– 1 1/3 cups cake flour
– 1 1/4 tsp baking powder
– 1/4 tsp salt
– 1/2 cup whole milk
– 4 tbsp unsalted butter
– 3 eggs
– 3/4 cup granulated sugar
– 1 tsp vanilla extract
1. Sift the flour, baking powder and salt twice. Then set aside.
2. Combine butter and milk in a saucepan, heat on medium until the butter has just about melted. Remove from heat and set aside.
3. Using the whisk attachment, beat your eggs on high until blended, about 1 minute.
Add your vanilla extract/beans and sugar gradually and beat until pale
and tripled in volume. About 6 minutes according to the book.
Sift one third of your flour mixture into your egg mixture. According to
Fel, sifting here is quite important because it is quite easy to get
lumps here. Fold it in with a rubber spatula. Repeat with the remaining
flour mixture in 2 more additions.
6. Reheat the milk mixture until just under a boil. Then add the hot milk mixture into the batter and fold it in.
Scrape the batter into a prepared pan. I used an 8 inch springform pan.
8. Pop it in the oven at 175 degree celsius for 20 to 25
mins. When done, put a toothpick in and it should come out clean. Cool
the cake before serving.