Kirbie's Cravings

Hot Milk Sponge Cake

photo of a slice of Hot Milk Sponge Cake on a plate

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.

a slice of Hot Milk Sponge Cake

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.

photo of a slice of cake

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.

a piece of Hot Milk Sponge Cake

Hot Milk Sponge Cake

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: American
This cake gets it lift from whipped egg whites which produces a light and airy texture.

Ingredients

  • 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

Instructions

  • Sift the flour, baking powder and salt twice. Then set aside.
  • Combine butter and milk in a saucepan, heat on medium until the butter has just about melted. Remove from heat and set aside.
  • 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.
  • 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.
  • Pop it in the oven at 175°C for 20 to 25 minutes. When done, put a toothpick in and it should come out clean. Cool the cake before serving.

Notes

Recipe source: The Little Teochew

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

Hot Milk Sponge Cake

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7 comments on “Hot Milk Sponge Cake”

  1. Thanks for the idea, that seems like it would spice up this recipe. I like old fashioned type recipes too.

  2. My mother always used a hot milk sponge cake when she made Boston Cream Pie. Perhaps this cake, filled will a pastry cream and iced would be more appealing. My mom also made a white butter frosting, held back a bit, iced the cake, then added chocolate to the leftover part and made a spider web design on the top. Somehow, that cake never tastes right without that! Nice to see an “old fashioned type recipe” online! Good luck to you!

  3. I love the look too, and I was amazed I was able to achieve this look without having to whip the egg whites separately.

  4. I think it is pretty simple to follow. You should try it out.

  5. I love how simple yet elegant this cake is.
    It looks beautiful, even if it doesn’t taste the best.

  6. As a baking newbie, this sounds quite easy to follow. I love it.

  7. I love this cake, must be spoongy! 🙂