My recipe for Hot Milk Sponge Cake is the perfect classic bake. With a light tender texture, the cake is still sturdy enough for stacking or soaking up flavoring without breaking. Its versatility makes it a great base for other desserts and cakes.
Course cake / dessert
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 19x11 inch loaf
Equipment
9x11 inch / 21x11cm loaf tin
Ingredients
½cup/125ml milk
⅓cup/ 70g butter
2eggs
1cup/ 200g white granulated sugar
1cup/ 120g all-purpose or cake flour
1teaspoonbaking powder
1teaspoonvanilla extract
Instructions
Grease and line a 9x11 inch ( 21x11cm) loaf tin with parchment/baking paper. SEE NOTE 1
Preheat the oven to 320°F (160°C)
Heat the milk and butter in a small saucepan. Heat just until the butter has melted.
With an electric mixer (hand-held or a stand mixer fitted with the whisk attachment), beat the eggs on high for 2 minutes. Gradually add in the sugar and vanilla extract. Beat until pale yellow and thickened.
Sift in the flour and baking powder. Fold roughly with a spatula, just to combine. Add in the heated butter and milk mixture.
Beat at low speed, just until the batter is combined and free of lumps.
Pour the batter into the prepared tin and bake at 320°F ( 160°C) for 25 to 30 minutes until a tester inserted into the center comes out clean.
Set the pan on a rack to cool. After the cake has cooled, remove the cake, and peel off the parchment paper.
Decorate as you prefer
Video
Notes
1. Grease the pans before mixing so that you can pour in the batter immediately after mixing. That would help get the cake mix into the oven quickly. After mixing you shouldn’t let the batter sit for more time than necessary. The more the mixture sits, the denser the cake would be.