“…nothing is too much trouble if it turns out the way it should.” – Julia Child
This hot milk sponge cake is 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 not 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 for hot milk sponge cake 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 !
UPDATE : this recipe is one of the most popular ones on the blog and i have used it in Several cakes over time ! The pictures have been updated along with a video on January 28th 2021!
[recipe-video]
Hot milk sponge cake
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!
Hi Can I use almond flour instead of all purpose flour? If yes, would it be same quantity?
Hi Pari.. i have never used almond flour in this recipe… as it is denser , the final cake will probably be not as light. If you do try , go with a fine flour and sift it with the baking powder well. Do let me know how it comes out.. happy baking !
Hi Akshatha,this is the go to recipe for my friends and me. However, from the last few times, I am seeing big holes in the baked sponge. Tried to figure out what caused it but could not. The same baking powder die not cause the holes and worked well in other eggless recipes. Please do suggest as to what could have gone wrong and how do I correct it. I dont want to move to any other recipe. Pls help!
Hi Rupa… please follow the following steps and see if it helps 1) measure baking powder out properly 2) make sure all ingredients are at room temperature , other than milk and butter which will be hot when added 3) try not to over mix and form gluten. After adding the flour mixture and after the hot milk mixture , beat only as much as needed to make batter smooth. You can even use a spatula to be extra careful 4)tap the pan against your counter once or twice after filling the batter. This breaks any big bubbles .
Hope this helps and the cake works for you. Do let me know. Thanks so much for your confidence in the recipe. Very encouraging !!
Can i triple the quantity for a 12*18 sheet pan? What temp would be best and for how long?
Hi VV ! I would use 4 times the recipe for a 12 x 18 inch. 3 times might be too thin a layer. The baking temperature would be the same ( 180 c or 350 F ). Start checking for doneness around 22 to 24 minutes. If you want to use 3 times the recipe , i would use a 9 x 12 inch pan . Hope this helps !
Hi ,thanks for wonderful recipe .one question can we replace butter with oil ?Any suggestions on that please
Hi Selvi ! Technically you can. I haven’t tried it..But I think that little bit of butter adds to the flavour. That said , cake should still have simpler texture and lightness.Do let me know if you try it !
Hi! Made this last month and it was such a hit that I want to use it again for my daughter’s birthday cake. However, I wanted to ask if you have ever tried making a funfetti cake with this recipe? Will the hot milk make the sprinkles dissolve and result in color streaks?
Am definitely going to try the ras malai cake too…
Hi Vineeta ! So glad you liked the cake! You can use sprinkles. Good quality sprinkles are anyhow not meant to dissolve. Dust the sprinkles with a little flour and keep aside. Fold them in as soon as the batter is ready and transfer to pans. Do let me know when you try it… early wishes for your daughter! Hope she has a good one !
Hi mam,I have tried your recipe but it becomes hard
Can you tell me which cup measurement you have used In your recipes
HI Sudha… sorry that the cake turned hard. Surprised too actually. I use a 240 ml measuring cup. But remember when measuring flour and other dry ingredients, mix the flour in your container once. Dip the measuring cup and scoop out floor. Run a finger or knife along the top of the cup to remove excess. Also, make sure the eggs are whipped to thrice initial volume and until fluffy. After adding flour and milk mixtures whip or beat as less as possible – just until incorporated. Over mixing the batter or underwhippin eggs is usually the cause for hardness. Hope you try this again and have a better result !
Hi! Can i use this cake for making three milk cake?
Will it be soft enough to soak all milks and still soft and moist ?
Yes yes and yes… but try not to bake the cake in a 6 inch.. taller cake will not absorb as much. You can also check out my tres leeches and rasmalai tres leches cake to see the sponges I used there..
Hi. Just tried this cake. Has baked beautifully. A very soft cake. Just a question – when you say bake in a 7 inch or 6 inch pan/ring what shd be the height of the pan ?
As the sponge rose quite a bit and the height of my rings is less (2 inches ht ) so i had to put less batter in each.
Hi Deepa … so glad the cake baked up well for you ! The height of the pan should be around 3 inches and the pan is filled about 2/3rds. Should specify that in future ! Thanks !
Hi. I’ve tried n loved your recipes and found them foolproof.. I tried this recipe today. As per the suggestion, reduced sugar to 3/4th cup, the cake still seemed sweet for me.. More importantly, the cake was soft when I took it out of the oven, and slowly started hardening as it cooled.. But when eating, it’s kinda sticky although it’s completely cooked.. Any idea why?
A lot of people do find the cake sweet even after reducing the sugar. You can reduce it by few tablespoons further. About the cake turning hard after cooling , it’s possible its getting overbaked. Do check if it’s done 5 mins earlier. The stickiness is Due to the sugar in high humidity. Reducing the sugar should solve this problem as well.hope this helps !
Thanks for the recipe. I tried it for the first time and result turned out fantastic.
Hi… Is this cake measurements serve for one kg cake or half kg cake
Hi can you please share the butter scotch butter cream frosting recipe
Hi Minni …i have a brown sugar buttercream on the blog that you can try !
Have tried ur recipe. Its super soft. Thank you so much.definitely a keeper recipe
Thanks Nandini..! Glad you liked it!
I have made this cake today ! It was superhit .. my family loved it … Thanks for the recipe…
Hii Akshatha….tried this cake many times n every time it’s been hit in my family …want to make the same for my son s bday under 3 tier cake with blueberry filling n white chocolate ganache frosting and fondant covering…now my query is since its a delicate cake will b able to take the weight of ganache n fondant ??else what s ur suggestion..thanks
Hi Sangita ! It will take the weight of ganache for sure because I have tried it . I dont work with fondant , but several people write in to me regarding this cake and they have used it for their fondant orders without any issue ! I am sure you know already, but just remember to use a ganache dam before filling and dowels/ boards . Please do share a picture of the finished cake..would love to see! Wishes to your son !
Thanks a lot Akshatha……will definitely follow ur tips …but facing one prob …tried to make blueberry compote from dried blueberries since I didn’t get frozen here ….now prob is its not giving me that purplish color n texture which blueberry compote supposed to get …what shall I do now ?? Shall I mix blueberry crush with it or shall go for readymade filling ??? I didnt get any blueberry compote recipe on net ….Totally confused ..pls help
you should probably go with premade filling Sangita… what did you go with…
Thanks Akshatha….
Hi,
Your website is my ultimate guide. Specially the this recipe and the chocolate cake. From last year I have been refering this recipe but for the smaller cakes. Can this recipe be doubled? I need to bake big cake (3kg with minimum 3 layers).
thanks so much Blossom ! You can surely double this recipe which would be ideal for a thicker 9 inch round or thinner 9 x 13 inch pan . To make a 3 kg , 3 layered cake – the easiest way i figure is to double the recipe and bake in a 9 inch round pan three times. Each layer would be little less than one kg so you can balance the remaining required weight with frosting . Hope this helps !
Hi Akshatha tried ur rescipe today . It was really awesome n yum .was a great achivement for novice bakers like us. Thanks a lot for sharing this rescipe.
Super Niru ! So happy to know you liked the cake.. do try some other recipes. Many are easy enough for beginners to ace !
Hi,
Tried your recipe. Tasted awesome. But my cake rose well but then sank deeply in the middle and the middle bottom was soggy.. wat could have gone wrong.?
Hi Mona..sorry to hear that! it could be one of two things – either the pan was too small for the amount of batter or it wasnt baked enough.. what size pan did you use and how long did u bake it for…
Hi
Great recipe !
How do we modify it to make a chocolate cake ?
Thanks Anshul! sorry for the late response – was travelling for a bit ! You can use 1/4 cup cocoa and 3/4 cup flour instead of the one cup flour for a chocolate version !
Hi I tried your recipe… Why my cake under uneven cook from inside….
Hi Preeti . Sorry the cake didnt turn out well ! By uneven , do you mean that some parts were uncooked ?
i want it eggless version
Sorry Gunjan… havent tried it eggless yet!
Hi isko agar chocolate flavor me banana ho to kya kare please bata dijiye
Hi Sweta! Ek cup flour ke place main 3/4 cup flour and 1/4 cup cocoa powder use kijiye …
Hi Akshatha,
I have this recipe with me for so long and
am finally planning to make this cake .Would like to know if I double the recipe will one 9 inch pan be enough for the whole batter ?
Also when you say milk and butter mixture should be hot before adding to batter how hot it really has to be ? Any easy way to do that?
Thanks
Chitra
Hi Chitra… a 9 inch pan will suffice for double the recipe . The butter mixture should not be boiling . it should feel hot to touch. the temperature you drink your tea or coffeee…. it doesnt have to be exact !
Thanks for replying back.Will definitely try out this cake.Hope it comes out well.
Hi akshatha . This recipe is highly recommended by everyone. I’m really looking forward to this . I just wanna know how many minutes do I need to bake my cake in 8 inch cake tin at 170 degree ?
Hi Ashreen… You can start checking the cake at 25 mins.. do read the notes at the end of the recipe so u can adjust sugar accordingly. Hope you too will like this cake !
Hi …can we bake cupcakes following hot milk sponge cake recipe??
Hi Sangeetha , yes you can ! Same recipe and start checking at around 14 minutes for regular sized cupcakes. But you will have to bake the whole batter at once, cannot rest and bake in batches..
Today the I baked a cake and it turned out wonderful ,it was spongy fluffy ,just one question there was little smell of egg , how can I reduce it next time, thanks a lot.
Hi Shubangi… thanks for trying the cake… to reduce the smell of egg, use more of vanilla and good quality one. You can also add lemon or orange zest to the batter. And even if there is smell, and you rest the cake for few hours before slicing , the smell will reduce or disappear…
Also planning to try your rasmalai cake version,can I use this hot milk sponge cake as base?
Hey there… Yes , you can use the hot milk sponge … !!
Hi Thanq for the awesome and easy recipe,the cake turned out well,but the edges and bottom turned out dark though it didn’t impact the taste.could u please let me know where did I go wrong.also what needs to be done to avoid stickiness on the top.
I baked the cake in morphyrichards otg with bottom rod on and fan off
Pan was 7” round
Placed in upper rack
170 c for 30mins,preheated for 10mins at same temp and then immediately placed the cake in the oven
Hi Bhargavi… thanks for giving the cake a go… the dark sides could be because you used a dark pan (absorbs more heat) or a small pan (outsides brown faster as the insides cook) . About the sticky top, do try using 150 grams sugar instead of the 200 grams. if you have already used 150 grams, bake for last 5 minutes with top rod on too.. Hope this helps!
I baked this last week and was so happy with the result. My husband and I thoroughly enjoyed each slice. Thank you so much
Super happy to know that Beena !
Mam,
What is the oven setting when we bake in convection oven?
Hi Mohana…. i use the single bottom rod (without fan) option for my bakes. and always use the middle rack. Hope this helps!
Awesome recipe.
I want to try lactose free version. Can I substitute the butter with oil and milk with coconut/almond/soy milk?
Does it change the texture of the cake?
Hi Tisha… the texture will change slightly but the recipe should still work !
Thank you V/much for the wishes to my lil one.. sure Wil share the feed back. Would like to share the pics of cake which I baked b4…
I did receive them on my messenger.. with your permission, I d like to share them on my page !
Gr8 & easy recipe. Made this Cake last month. It comes out perfect & spongy… ho ho what a texture. Really loved it. my child is not fond of cakes but she had couple of pieces from this… so I have decided to bake this for her 4th bday on dec 11th. I am planning buttercream frosting as crumb coat and drape fondant. Hop that Wil be okay for this super fluffy cake. This is the best vanilla flavored cake I’ve ever made.. hop to see you w/ many more recipes like this..
Thanks
Roshna
Thank you for the terrific feedback Roshna… you can fill and frost this cake as you wish ( I have done it several times ) . Although I don’t work with fondant , several readers use it under fondant without any trouble. An early Happy birthday to your little one and do let me know how the cake turns out ! Happy baking !
Wonderful Recipe !! I hv tried it 3-4 times n each time it was success .Thank you Akankshaji!
Thats awesome to know Anupreeti! Thank you so much for the feedback!
Turned out fine. Thanks. I sprinkled some crushed walnuts on top before baking.
Hi Ramesh !sorry for the late reply . Had some issues with the site ! Glad the cake turned out fine !
Hi I want try this cake for my Son birthday. And I want to decorate with whipped cream frosting. I am new to baking . In Hbg I came to know that if butter is used the cake will become hard after storing in fridge ( before and after decoration as we need to put at least 2 to 3 hrs ) . Is it true ? Will this cake still spongy after storing in fridge . And my 1 cup =200 ml still I can use same measurements. Plz help me
Hi Swathi ! This cake has very little butter. So it will stay soft… But since you are anyhow using whipped cream, I would suggest you soak the cake with sugar syrup as well. It comes out very well. Go ahead and use the same measuring cup you have and use 3/4 cup sugar… All the best !
Hi I tried this cake it was yummy but it burned from bottom . So next time I baked at 150c at 20 mins still burned but not much like first one . And it’s sticky on TOP . Can you please clear my probs . Birthday is this Saturday I want to try without sticky TOP and burning
P.S : I used fresh baking powder
Hi Swathi…. I don’t understAnd why your cake is burning from the bottom. That too just in 20 miNutes of baking. You place the pan in the middle rack right ? And do you use parchment ? You can try using for a better result. If the top is sticky, use 1/4 cup less sugar . You can also grind the sugar in the mixer for one pulse to make smaller granules ( castor sugar) . And bake for the last 5 minutes with top filament on too. In case top is still sticky , just slice off the sticky part. Anyhow the layer cake comes out better without that slight dome in the top… All the best !
Hi.. I made these thrice in the last 2 weeks. Came out perfect each time.
Thats amazing Raji !! really happy to hear that!
Wow amazing recipe. This turned out to be uber cool and yum.
Can you tell how to store the cake? How long can it stay outside? If I want to bake it for a small party one day before?
Thank you so much… it stays good for a day outside 🙂
Hi,
Overwhelmed with everyones outcome ..but I don’t have a round pan.. I have one with hexagon and rectangular shape..does it make any difference .?
And my convection oven is with revolving plate and no racks ..? Is it fine?
Hi Laxmi.. you can bake it in any pan shape. The batter should fill the pan about 2/3rd full. If the hexagonal pan is small or medium size ( around 7 inches), it should work . By rectangular pan , do you mean a loaf style pan or a shallow rectangle. Both should work but depending on the depth of the batter in the pan , you have to keep an eye on the baking time.. thats all 🙂
Hey dear
I tried this recipe by reducing to half ( each ingredient) as it was my 1st bake
I got flat top no crack but no sponginess.
I used 1 egg and using hand mixer , mixed well for long but never saw the volume increase. Should I have done egg white separate and yolk separate to achieve the volume. Guess that is what gives the cake it’s sponginess. Please suggest. Seeing great results on hbg I too want to bake to get the perfect sponginess
Hi Kavitha… you don’t have to separate the egg for the volume. You do have to beat it well until it becomes very light and fluffy . It needs about 5-10 minutes with a hand mixer. But don’t go by time, go by the egg volume and continue to whip. I do urge you to try the full recipe and beat the eggs well. You won’t be disappointed !
Can i fill the layers with white chocolate mousse? And frost with fresh cream? Does the layers turns soggy?
No Deepa , the layers remain sturdy. you can use chocolate mousse but i would suggest reducing the sugar in the cake so that the whole thing doesn’t turn out too sweet.
Hi akshata.. your cake looks yummy.. would like to know if the butter milk mixture n flour have to be put alternately starting and ending with flour..
Hi Reeann… in this particular cake, you don’t need to alternate between the flour and milk. you can just add all the flour at once.
Hi Akshaya… ur cake looks very yum.. would like to know when we add flour and the butter n milk mixture should v begin and end with flour n put milk in between.
Hi Akshata
Made this cake for the 3rd time and it was like a fail proof receipt lovely taste, texture and pillow soft, thank you so much. Since my kids like chocolate, by any chance we can convert this to a chocolate cake.
Thanks so much Rafia !! You can replace some of the flour with an equal amount of cocoa to make it a chocolate cake. Two tablespoons if you want a lighter cake flavour and four for a darker cake.!
Hi Akshata,
Can you please tell if the unsalted butter be substituted with something else? Place where I stay it’s very difficult to get unsalted butter. None of the grocery stores have it, not available on big basket either.
Thanks in advance.
Regards
Shilpa
Hi Shilpa…. use salted butter instead . Omit the salt thats there in the recipe 🙂
Hi, Akshata…I made the cake and it turned out very tasty…but the cake had sticky top and it did not rise as expected…I baked it in a 8 inch pan…and I used 130 gm sugar instead of 200/150gm..as we do not like too much sweet.
Hi Madhumita …. thanks for trying !the sticky top is probably because it needed few more minutes in the oven. Did you follow the recipe as such ? in an 8 inch pan , it should be atleast 2 inches tall.. how tall was yours ?
Yes, I followed your recipe step by step. I baked it at 180 C for 30 mins. After baking the hight of the cake was little more than 1 inch…it was a little dence too…could not understand where it went wrong.
Oh…. The baking powder was fresh and you mixed the eggs to the right volume ? Even over mixing can lead to a denSer cake
I have tried it again with fresh baking pwd. And it turned out perfect. Am very happy now ☺. Thanks a lot for helping me out and for the great recipe too.
Thats great to know Madhumita!
Hi…can I use this recipe for a pineapple fresh cream cake?…and can I substitute vanilla with oil based pineapple essence?
Hi Madhumita ! Yes, you can use pineapple essence in the cake and use the sponge as a base for pineapple fresh cream cake!
Thanks for your quick response.
Plz tell the substitute for eggs..
Hi Anjali… i haven’t tried an eggless version , but several people have had luck with 1/3 cup curd (instead of the eggs) plus 1/4 teaspoon baking soda. Do take a look at the link given in the notes which has an eggless wholewheat recipe for the same cake..
Hi Akshata I made the cake it turned out good nd tasty but it was eggy nd the cake puffed up ..any solution for that..what do I need to do for that lovely flat top in the picture
Hi Epcibha…thanks for trying the cake. You can add a little more vanilla or some lemon/orange zest to combat the eggy flavour. And rest the cake a while before slicing , the smell goes away. And by puffed up , you mean the centre is domed ? Try to use a 7 inch or 8 inch pan and smooth the batter into the pan, or tap the filled pan against the counter before putting into the oven. The puffing could be due to high temperature , bake at 20 C less the next time .. hope this helps!
Hey, I made the cake and it was yum. I used same measurements but my tin was big so it was a little flat. But the cake had sticky top. Is that how it is?
Thanks for the recipe
Hi Jeffy… glad you liked the cake ! The sticky top could be due to many reasons like humid weather , too much sugar , or if the cake was stored warm . You can bake the last few minutes with top rod , use 3/4 cup sugar instead of 1 cup , use castor sugar ( pulse regular sugar in your mixer for one or two seconds) , and cool cake completely before storing. If the cake still has a sticky top, dusting some icing sugar on top should help 🙂
Hi, thanks for this superb receipe. It was a hit in my house. Can this receipe be double or I will have to make it seperately?
Hi Divya… you can definitely double the recipe.. ideally, its better to bake in two pans. But you can bake in a bigger or taller pan too!
Hi akshata thanks for the recipe. I have a question, can we use wheat flour instead? If so, what is the proportion?
Thanks
Hi Madhu… i have never used whole wheat flour in this cake , but you can try with an equal amount of wheat flour. But do sift it 6-7 times !
Hi, can I double the measurements for making a big cake?? Do u think it might work?
Yup Sunita , you can double the recipe and bake in two pans or a single tall pan !
I generally bake it in cooker. Can u do that ?
Yes Simritha , you can 🙂
Shud we add a little bkng soda to the eggless version?
In the eggless version , you can add a 1/4 teaspoon of baking soda Pree…
Hi how much is 1/3rd cup yogurt in gms pls?
Hi. I followed the recipe to the T, but for some reason the top cracked and browned in the first 20 mins.
Can you tell me which OTG rack (I have 4 in mine) does it need to be baked on, whether with both the rods/filament on and with or without the fan mode. Thanks.
P.S. can’t wait to cut and bite into it. Thank you for a very simple recipe.
Hi Ekta … bake it in the middle rack – if you have four racks, the third from top seems a good bet. I usually bake with only the bottom rod on ( no fan). It does sound as if your oven is running hotter than the temperature it shows . Try your next cake at 20 C less than the recipe temperature. in case the top browns too quickly , cover with aluminium foil and continue baking.. Hope this helps !
Hi akshata
I wanna try this recipe. I have aquafaba with me now.. Can I use it as egg replacement? Any changes required?
Hi Sindhushree , I have never used aqua faba so I am ill-equipped to answer this question. But I have seen recipes with it, so you could give it a try. The rest of the recipe can remain the same.
Thank u for sharing an awesome recipie
Appreciate the comment Roshni !!
I made this cake and it was hit every one liked it.i want to know if I run out of butter can I use oil.
Hey Dolorosa … you can use oil instead , there would be a slight change in flavour though ..
What’s the measurement for oil
The same as that of butter Swathi…
Hi akshata, can we use margarine to melt in milk instead of butter in this recipe?
Hi SHaz… yes, you can 🙂
Hi Akshata am planning to make a cake filled with lemon curd and frosted with buttercream- will the white chocolate sponge taste better for this combination or will this work too?
Thanks
I would go with the hot milk sponge Ambika
HI.. can you let me know the substitute for egg in this recipe..
Hi Dolly… Although I havent tried it myself , some have had success using 1/3 cup curd instead of the eggs..
Hi. I wanna make eggless. Any substitute? THANK YOU IN ADVANCE. ☺
You can replace the eggs with 1/3rd cup curd here Sonal !
Hi is the recipe for 500gm cake?
I don’t usually weigh out my finished cakes Sumana , but i would say this sponge would way a little under 500 grams 🙂
Can you pls share the recipe of vanilla sponge without egg
Hi Neha…. You can try replacing the eggs with 1/3 cup curd here… Or I have an egg less chocolate chip cake
. You can try that, with or without the chips☺
Thanks for the recipe 🙂 I notice you haven’t added any b/soda to this. In case of an eggless version should we add a little b.soda to make it spongy?
I have tried eggless versions before but they always turn dense somehow 🙁
Hey Pree , you are right that baking soda definitely will help in the eggless version. But the same texture as the one with egg is difficult as here the volume is from beating the eggs …
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
Thanks so much Anita. Well surely keep the cakes coming !
Thanks a lot for the recipe…
Can I use this cake or white chocolate sponge for white forest cake?
Tq
Hi Divya…you can use either cake for white forest ..but i think the white chocolate one will be better 🙂
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 ?
Isn’t 200 gm of sugar too much for 125 gm of flour?
Because for 200 gm flour, i take only 150 gm sugar
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 !
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!
Hey Akshata.. tried this cake( w/o any frosting)and it was a superhit.whipped cream will work wid it? Pls help.
Thanks a lot for trying Nimisha… glad u liked it. Whipped cream or ganache or buttercream… All work well ☺
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!
Akshata this is a simple, super awsome cake…would definitely stay in my rcp book..
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 !
This recipe is my first try. It turned out so good!!! Everyone liked it
Thats super Gayathri !!! Thanks for letting me know !
Thank u so much Johanna… super glad to know ur family liked it !!!
Tried your recipe with butterscotch butter cream frosting..was a hit! My family loved it
Hi AKshata , I tried but like you said it sank to the bottom 🙁 but the cake was tasty
Yeah definitely I’ll let you know.. I’ll try to today 🙂
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 !
It seems yummy. Can I add nuts or tutti fruity to it?