Hot Milk Sponge Sheet Recipes

MOM'S SPONGE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Beat eggs in a stand mixer fitted with the whisk attachment on high speed until thick and lemon-colored, about 3 minutes. Gradually add sugar, beating until mixture is thick, about 5 minutes. Fold flour, baking powder, and salt into the batter by hand.
• Microwave milk in a small microwave-safe bowl until it begins to bubble, about 1 minute. Stir in butter until melted. Add vanilla extract.
• Pour milk mixture into the batter; blend on low speed until well-combined and smooth. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

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 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.

HOT MILK SPONGE CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour and baking powder. Set aside. Heat milk and butter in a small saucepan until just boiling, then remove from heat and set aside.
• Beat eggs until thick and pale yellow in color. Beat in sugar, salt, vanilla and almond extract. Reduce mixer speed to medium and add hot milk in a steady stream. Quickly beat in flour mixture. Spread batter into prepared pan.
• Bake in the preheated oven for 30 to 35 minutes, or until the center springs back when lightly tapped.

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 SPONGE CAKE

Steps:

• Beat eggs until light; add sugar. Mix flour, baking powder and salt.
• Put butter into milk and bring to a boil. Add this after flour mixture has been added.
• Add vanilla.
• Pour into greased and floured funnel pan and bake at 350 degrees for 40 minutes.

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 WITH BROILED TOPPING

Steps:

• Preheat oven to 350*. Grease a 9 x 9 baking dish.
• In a small bowl, beat eggs for 4 minutes.
• Slowly add sugar. Beat 4 minutes.
• Add vanilla and mix thoroughly.
• In a separate bowl combine dry ingredients.
• Add to the egg mixture and mix just until blended.
• Heat milk and butter just until milk starts to foam.
• Add to batter and mix well.
• Bake for 25 minutes at 350*. Frost while warm.
• Topping:.
• Cream butter and sugar.
• Add coconut and mix well.
• Spread on cake while warm.
• Broil for 4 - 5 minutes, or until golden brown.
• You MUST keep an eye on this as it will burn very easily.