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
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
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.
Thanks for the idea, that seems like it would spice up this recipe. I like old fashioned type recipes too.
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!
I love the look too, and I was amazed I was able to achieve this look without having to whip the egg whites separately.
I think it is pretty simple to follow. You should try it out.
I love how simple yet elegant this cake is.
It looks beautiful, even if it doesn’t taste the best.
As a baking newbie, this sounds quite easy to follow. I love it.
I love this cake, must be spoongy! 🙂