Hot Milk Sponge Cake

Hot Milk Sponge Cake

If you’re looking for that cake to serve with fresh spring berries, here it is, Hot Milk Sponge Cake. Simple ingredients make for a perfect subtle cake that will set off all the glorious berries you care to indulge in this spring.

Once again I was inspired by the Great British Bake Off, this time beyond bread though! I moved on to a cake you see the hosts call for again and again, a sponge cake. I found many recipes for sponge cake but finally settled on making a Hot Milk Sponge Cake because I’d read about it before and had never had. When I found in my James Beard American Cookery Book I knew it was the sponge cake I wanted to make. I changed the prep method a tad by beating the egg whites first, then setting them aside to prepare the rest of the cake. This works well because you don’t have to wash out the bowl and try to beat egg whites to soft peaks in it, you can just go straight to beating egg yolks, which don’t care if they have a bit of white in them.

Hot Milk Sponge Cake
Yield: 1 cake

Hot Milk Sponge Cake

Ingredients

  • 4 eggs, separated
  • 1 1/2 cups Sugar, divided
  • 1/2 cup milk, hot
  • 1 teaspoon vanilla
  • 1 1/2 cups cake flour, you can substitute part or all of this with cake flour
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon baking powder

Instructions

  1. pre-heat oven to 325˚
  2. beat the 4 egg whites on medium high until the get foamy
  3. slowly add one cup of the sugar then beat on high until soft peaks form
  4. scrape the egg whites into a bowl while you prepare the rest of the cake
  5. add the egg yolks to the mixing bowl the whites were, beat until thickened
  6. add the rest of the sugar and beat until light
  7. mix in the hot milk and vanilla
  8. combine the flour, salt and baking soda together and fold them gently into the cake
  9. fold in the egg whites by hand just until combined
  10. scrape into an uncreased tube pan
  11. bake for 50-55 minutes in a 325˚ oven
  12. upon removal from the oven invert immediately
  13. once cooled loosen it with a fork and gently ease it out of the pan
  14. at this point you can slice it and serve it, frost it, ice it, drizzle it with berries or top it with whipped cream

Notes

[recipe]Notes: you will need a tube pan you read it right, you don't grease the pan a stand mixer makes this easy to prepare

 

 

 

 


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7 thoughts on “Hot Milk Sponge Cake”

  1. Beautiful, simple cake is my THING. Gosh do I love eating cake with my fingers. No frosting. Just cake. Love your post. Thanks so much. I'll have to try it.

    Reply
  2. As a bit of an Anglophile, I love that you were inspired by the British Bake Off… The preparation reminds me of Japanese Castella Cake (which was introduced to Japan by Portuguese missionaries in the 1600s.) At any rate, your cake looks heavenly!

    Reply
  3. This is what I love about this group. There's never a lack of interesting and different recipes that I've never heard of. This one included. Looks fabulous!

    Reply

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