Hot milk sponge cake

“…nothing is too much trouble if it turns out the way it should.” – Julia Child

Another basic cake that would do good in your baking repertoire . It is extremely light and fluffy , similar to my basic sponge cake. It is as delicate but a tad bit more moist and flavourful IMHO.

It is not difficult to make , but the way of making it is slightly different from other vanilla cakes I have tried. There is the whipping of the eggs and the adding of flour . But to this is the additional step of adding hot milk to which a little bit of butter has been melted.

The end result is a gorgeous crumb that is sturdy but at the same time airy enough to absorb soaking syrups and their flavours. Therefore – infinite versatility as a amazing basic sponge in any number of fascinating layer cakes. Infant I adapted this recipe from The Birthday Cake Cookbook !

 

Good enough to eat on its own ( with some dusted sugar maybe?) , but its perfect to use whenever you want some vanilla cake layers to build a celebration cake. And thats exactly what I am going to do with it … stay posted !

Print Recipe
Hot milk sponge cake Yum
Fluffy , light and flavourful sponge cake that is good enough to be eaten on its own, even better in a layer cake.
Prep Time 20 minutes
Cook Time 30 minutes
Servings
8-10 servings
Ingredients
Prep Time 20 minutes
Cook Time 30 minutes
Servings
8-10 servings
Ingredients
Instructions
  1. Preheat oven to 180 C / 350 F. Grease and butter well a 7 inch round pan. Line the bottom with parchment ( optional).
  2. Whisk together the flour, baking powder and salt. Keep aside.
  3. Heat milk and butter until the butter melts. Keep aside but keep it hot.
  4. Beat with an electric mixer or whisk, the sugar, vanilla and eggs until light and fluffy (about triple in volume)
  5. Whisk in the flour mixture.
  6. Whisk in the hot milk-butter mixture.
  7. Pour batter into prepared pan , tap against counter and bake for 30-35 minutes at 180 C/ 350 F until cake springs back when touched on top . The top will be browned and edges will come away from the pan.
  8. Cool in pan for 5 minutes and then carefully invert out, remove parchment and cool right side up on a wire rack.
Recipe Notes
  • This cake can be stored in the refrigerator for 4-5 days and frozen for upto 2 months .
  • Bake for 35-40 mins in a 6 inch round pan, 20-25 minutes in a 9 inch round pan and 25-30 minutes in an 8 inch round pan .
  • Bake as soon as the batter is ready . Letting the batter stand will make it deflate and lose volume.
  • When baked in a 7 inch cake pan, this can be easily sliced into two layers horizontally , and into three if you have some practice doing it. 8 or 9 inch pans will give you 2 layers and a 6 inch pan will give you three thickish or four thinner layers. Chill the cake well before slicing for least crumbs.
  • For an eggless and wholewheat version of this cake , check out Akila's post here . While there , do have a look see at her other recipes ( if you haven't already!) . She is an awesome and innovative baker!

 

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26 Comments

  1. HI… you can Priyanjali.. but this is a light batter, so there is a risk of them sinking down, Chop the nuts real small, and dust them / tuttifrooti with some flour and fold in gently right at the end . Bake immediately… let me know if you try it !

    • Really glad to know that Asha… thanks for trying the cake and hope you find other recipes on here that make their way into your book! Happy baking !

  2. Hye…
    I made this cake a couple of times and it tasted just awesome.I am planning to make this as my basic cake as it has less fat compared to other recipes
    A quick query-Some times my cake collapses in the center.Can you tell me the reason and how to avoid it?
    TIA

    • Hey Madhavi… thanks a lot.. i personally like this cake a lot too!
      For the cake sinking in the middle , it usually means that the centre isn’t as cooked as the sides is. This especially happens when you use a smaller pan than in the recipe or the batter is really deep. To avoid this , bake at a lower temperature for longer. For example. if you baked at 180 c last time , bake for 160 C this time. Also , don’t open the oven in the first 20 minutes of baking and remove the cake from oven only after a toothpick inserted in the centre comes out dry. Hope this helps!

  3. Hey Akshata… I have tried your hot milk cake recepie and it turned out to. Be one of the best cake I ever made! Thx a ton for the simple yet amazing recepie. But I felt the cake is little on the sweeter side is it coz of the 1:1 proportion of flour n sugar? .. but nevertheless it’s one of the best recepies!

    • Thanks so much Pratyusha …. you can reduce the sugar by a quarter cup or few tablespoons if you try it again. Thanks so much for the lovely feedback!

    • Hi Jyotsna. This cake is definitely sweet as it can be eaten on its own. When I fill and frost it , I use a tart / less sweet filling to contrast it. But everyone ‘s taste is different and if you like your cakes less sweet , you can go ahead with 150 grams ( 3/4 cup ) sugar. I wouldn’t recommend using less than this as i think it would be too bland . But do let me know if you try it with less sugar ! Happy baking !

  4. Hi Akshata.
    As per ur recipe I tired to make but my cake was soggy from the base and was having an eggy smell too.
    What did I do wrong ? The taste is good but after cooling the cake became very dense. What to do with this cake.
    Thanks a lot
    Love ur recipes! Keep up the great work.

    • Hi Tasneem.. sorry the cake didn’t turn out as expected… What exactly does soggy mean, it was uncooked or sticky ? And did u follow the recipe as such including pan sizes ?

    • Hi Divya…you can use either cake for white forest ..but i think the white chocolate one will be better 🙂

  5. Hi Akshata.I tried this cake today with chocolate frosting came out super yummy.
    P.S :I love ur site..do keep posting more yummy cake recipes

    • I don’t usually weigh out my finished cakes Sumana , but i would say this sponge would way a little under 500 grams 🙂

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