Hot Milk Sponge Cake I Recipes

HOT MILK SPONGE CAKE

Steps:

• Position rack in the lower third of the oven and preheat to 350 degrees F (175 degrees C).
• Butter a 9-inch round layer pan and line with a parchment circle.
• In a small saucepan, heat the milk and butter to almost boiling.
• Set aside.
• Sift together the flour, baking powder, and salt in a triple sifter.
• Set aside.
• Beat the eggs on medium-high speed in an electric mixer fitted with beaters or a whip attachment for about 2 minutes.
• Gradually add the sugar, 1 tablespoon at a time, taking about 4-5 minutes to blend it in well.
• Scrape the sides of the bowl occasionally.
• The mixture will thicken and turn light yellow in color.
• Reduce mixer speed to medium.
• Add the vanilla, then pour in the hot milk IN A STEADY STREAM, taking about 10 seconds.
• Immediately add the dry ingredients all at once, and beat just until blended, scraping the sides of the bowl as necessary.
• Increase mixer speed to medium-high and beat 10 seconds.
• The batter will be very thin.
• Remove the bowl from the mixer and quickly pour the batter into the prepared pan.
• Bake 30-35 minutes, or until the cake begins to come away from the sides of pan and is golden brown and springy to the touch.
• Set on a cake rack to cool for about 10 minutes.
• Run a thin knife around the sides of the pan to loosen.
• Invert pan onto the rack sprayed with nonstick coating and peel off the parchment paper.
• Invert again to finish cooling right-side up.
• Store the plain sponge layer under a glass dome or covered with aluminum foil at room temperature for up to 3 days.
• For longer storage, freeze.

HOT MILK SPONGE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square pan.
• In a large mixing bowl, beat eggs for 4 minutes with electric mixer. Gradually add sugar; beat until light and fluffy, 4 to 5 minutes.
• Whisk together the flour and baking powder, and add to egg mixture until just combined.
• In a saucepan, heat 1/2 cup milk and 2 tablespoons butter until butter is melted. Gradually pour into the batter, mixing constantly. Pour into prepared pan.
• Bake in preheated oven until cake is golden and a toothpick inserted in the center of the cake comes out clean, 20 to 25 minutes.
• Remove cake from oven; preheat oven's broiler.
• Beat 1/4 cup brown sugar and 2 tablespoons butter until combined. Stir in milk to desired consistency. Stir in coconut and nuts. Spread over warm cake. Broil 4 inches from heat for 3 to 4 minutes, till golden.

HOT MILK CAKE

Steps:

• Preheat oven to 350°. In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to batter beating on low speed until smooth. , In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat just until combined. , Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool on a wire rack.

HOT MILK SPONGE CAKE II

Steps:

• Position rack in the lower third of the oven and preheat to 350 degrees F (175 degrees C). Butter a 9-inch round layer pan and line with a parchment circle.
• In a small saucepan, heat the milk and butter to almost boiling. Set aside.
• Sift together the flour, baking powder, and salt in a triple sifter. Set aside.
• Beat the eggs on medium-high speed in an electric mixer fitted with beaters or a whip attachment for about 2 minutes. Gradually add the sugar, 1 tablespoon at a time, taking about 4-5 minutes to blend it in well. Scrape the sides of the bowl occasionally. The mixture will thicken and turn light yellow in color.
• Reduce mixer speed to medium. Add the vanilla, then pour in the hot milk IN A STEADY STREAM, taking about 10 seconds. Immediately add the dry ingredients all at once, and beat just until blended, scraping the sides of the bowl as necessary. Increase mixer speed to medium-high and beat 10 seconds. The batter will be very thin. Remove the bowl from the mixer and quickly pour the batter into the prepared pan.
• Bake 30-35 minutes, or until the cake begins to come away from the sides of pan and is golden brown and springy to the touch.
• Set on a cake rack to cool for about 10 minutes. Run a thin knife around the sides of the pan to loosen. Invert pan onto the rack sprayed with nonstick coating and peel off the parchment paper. Invert again to finish cooling right-side up. Store the plain sponge layer under a glass dome or covered with aluminum foil at room temperature for up to 3 days. For longer storage, freeze.

HOT MILK CAKE

Steps:

• Preheat the oven to 325 degrees. Lightly butter and flour two 9-inch round baking pans; set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, combine eggs and sugar. Beat until very thick and the batter falls from the whisk in a thick ribbon, 4 to 5 minutes. Beat in vanilla.
• Meanwhile, heat milk and butter until simmering in a small saucepan. Add to the egg mixture in a slow, steady stream as you continue beating until combined. Gradually add dry ingredients and beat on low speed until just combined (or remove the bowl from the mixer and fold in dry ingredients until just combined). Pour the batter into the prepared pans. Bake until golden brown and starting to pull away from the sides of the pans, 55 to 60 minutes.
• Remove from oven and cool on a wire rack for 15 minutes. Using an offset spatula or a knife, loosen cakes from pans. Invert onto a wire rack to cool completely. Re-invert one cake layer onto a serving plate; spread with 1 cup frosting. Top with remaining cake layer, spread frosting over the sides and top of cake to cover, and serve.

HOT MILK SPONGE CAKE

Steps:

• Preheat oven to 325 degrees F.
• In mixing bowl, beat eggs.
• Add sugar and vanilla.
• Beat until light.
• In a separate bowl, combine flour, baking powder and salt.
• Fold dry ingredients into egg mixture.
• In a small saucepan, bring milk and margarine to a boil.
• Slowly add milk mixture to batter, stirring carefully.
• Pour into greased and floured cake pan (7 x 12 inch or 9 x 9 inch).
• Bake 30-35 minutes.
• I often make this into a lemony cake. I add the zest of one lemon to the cake batter, and use the juice of the lemon with icing sugar to make a glaze.