From the recipe files of Chef Robert Hammond.
Robert says, "Sponge cakes can most definitely try a cook’s mettle. At best
they require a quick and gentle hand, as well as a trained eye to know when the
eggs are properly beaten. This sponge cake relies on the addition of baking
powder and milk which adds both lightness and moistness. It’s the easiest to
make of all sponge cakes. It’s a great one to have in your repertoire."
Photo taken in The Kitchen
at Honeyman Creek Farm. Robert says, "I use this cake as a shortcake with fresh berries and whipped cream, cream cakes,
fresh coconut cake, and even pineapple upside-down cake."
Alison and her 2 of a Kind website. Alison says, "This cake is so soft and sweet, and is delicious plain or served
with a dollop of whipped cream. My mom used to make this for breakfast - maybe that's why I have a sweet tooth."
Check out Linda's
Basic Rules For Baking or
Secrets Of A Successful Cake. Also check out more great
Hot Milk Sponge Cake Recipe:
Yields: two (9-inch) round layers
Prep time: 20 min
Cook time: 30 min
1/2 cup (1 stick) butter
1 cup milk
2 cups granulated sugar
1 teaspoon pure vanilla extract
2 cups all-purpose
flour (sift before measuring)
1/2 teaspoon salt
(or 1/2 teaspoon each vanilla and lemon extracts)
Preheat oven to 350° F. Lightly spray two (9-inch) round cake pans with
vegetable oil spray and line the bottom with parchment paper.
Cover the eggs (still in their shell) with hot tap water. Allow eggs to sit for at least five minutes to warm them up. NOTE: It is
important that the eggs be warm to the touch when they are whipped with the sugar. This gives an extra lightness to the cake. See Lagniappe below.
In a bowl, sift together the flour, baking powder, and salt; set aside.
In a small saucepan over medium heat, melt the butter. Add the milk and heat until
the mixture is steaming. NOTE: See Lagniappe tips below. Remove from heat.
Into a large mixing bowl, crack the warm whole eggs. Using an electric mixer, whip
the eggs until frothy. Gradually add the sugar and whip on high speed until the batter is light and thick. NOTE: This takes a good ten minutes.
Turn the mixer down to low and add the sifted dry ingredients (flour, baking powder,
and salt). Mix just until the dry ingredients are incorporated into the egg batter, stopping once to scrape down the sides and the bottom of the bowl. Add
the scalded milk and butter mixture. Mix on low speed until the batter is smooth, scraping down the sides and bottom of the bowl. Add the vanilla extract
and continue mixing on low just until the vanilla is incorporated into the batter. Divide the batter equally into each prepared cake pan.
NOTE: The batter will be quite thin so don’t be alarmed.
25 to 30 minutes or until the cake is golden brown and springy to the touch. Remove from oven and place the cake layers on a wire cooling rack. Sprinkle each
layer very lightly with granulated sugar. Leave the cake layers in the pan to cool for thirty minutes.
When cool, carefully run a paring knife around the edge
of the each cake layer, using an up and down motion, to avoid tearing the sides of the cake. Turn the layers out onto a wire cooling rack. Cool completing before serving
Serving: Cake is great served as is, but also can be used with your fresh berries.
Makes two (9-inch) round layers.
Having the eggs warm and whipping them
to the proper consistency are the keys to making this cake
successfully. While whipping the eggs, feel the bottom of the bowl
to make sure that it doesn’t feel cold. If it does, then the eggs
aren’t warm enough. Place the mixing bowl in a slightly larger bowl
filled with about 3 inches of hot tap water. Stir them until they
are warm to the touch.
The eggs are properly whipped when
they get light and thick, resembling softly whipped cream. Lift the
whip from the bowl and the batter should slowly flow from the whip
in a ribbon that slowly incorporates back into the batter.