Hot Milk Vanilla Sponge Cake
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.
Servings 1 9x11 inch loaf
Equipment
- 9x11 inch / 21x11cm loaf tin
Ingredients
- ½ cup /125ml milk
- ⅓ cup / 70g butter
- 2 eggs
- 1 cup / 200g white granulated sugar
- 1 cup / 120g all-purpose or cake flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla 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.
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