Hot Milk Sponge Cake Recipe


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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."

Hot Milk Sponge Cake

Hot Milk Sponge Cake

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."

Photo by 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 Cake Recipes.



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Hot Milk Sponge Cake Recipe:

Recipe Type: Cake, Sponge Cake
Yields: two (9-inch) round layers
Prep time: 20 min
Cook time: 30 min


Ingredients:

4 eggs
2 cups all-purpose flour (sift before measuring)
2 teaspoons baking powder
1/2 teaspoon salt

1/2 cup (1 stick) butter
1 cup milk
2 cups granulated sugar
1 teaspoon pure vanilla extract (or 1/2 teaspoon each vanilla and lemon extracts)


Preparation:

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.

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Bake 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.
 


 


Lagniappe:

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.

 


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