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hot milk sponge cake

Hot milk sponge cake

Fluffy , light and flavourful sponge cake that is good enough to be eaten on its own, even better in a layer cake.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 servings

Ingredients
  

  • 125 grams or 1 cups all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 150 grams or 3/4 cup granulated sugar
  • 2 Eggs , at room temperature
  • 1 tsp vanilla extract
  • 120 ml or 1/2 cups milk
  • 28 grams or 2 tablespoons unsalted butter

Instructions
 

  • Preheat oven to 180 C / 350 F. Grease and butter well a 7 inch round pan. Line the bottom with parchment ( optional).
  • Whisk together the flour, baking powder and salt. Keep aside.
  • Heat milk and butter until the butter melts. Keep aside but keep it hot.
  • Beat with an electric mixer or whisk, the sugar, vanilla and eggs until light and fluffy (about triple in volume)
  • Whisk in the flour mixture.
  • Whisk in the hot milk-butter mixture.
  • 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.
  • Cool in pan for 5 minutes and then carefully invert out, remove parchment and cool right side up on a wire rack.

Notes

  • Some of the lovely people who tried this cake found it far too sweet. I agree that this cake is on the sweeter side , so consider using 150 grams (3/4 cup ) sugar instead of the 200 grams (1 cup).
  • 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!