Craving a dessert that’s both comforting and impressive? This Salted Caramel Hot Milk Sponge delivers incredible fluffiness with a delightful sweet and salty kick. You’ll love how straightforward this fluffy cake recipe is to make, perfect for sharing or enjoying all by yourself.
Key Ingredients & Substitutions:
- All-Purpose Flour: Cake flour works for an even finer crumb.
- Granulated Sugar: Brown sugar can add a deeper caramel note.
- Eggs: No good substitutions here; they are key to the sponge.
- Milk: Any dairy or non-dairy milk works (almond, soy, oat).
- Butter: Margarine can be used in a pinch.
- Salt: Essential for balancing sweetness.
Ingredients:
For the Sponge:
- 1 ½ cups (180g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup (150g) granulated sugar
- 3 large eggs, at room temperature
- ½ cup (120ml) whole milk
- ¼ cup (56g) unsalted butter
- 1 teaspoon vanilla extract
For the Salted Caramel Sauce:
- ½ cup (100g) granulated sugar
- 2 tablespoons water
- ¼ cup (60ml) heavy cream, warmed
- 2 tablespoons unsalted butter
- ½ teaspoon sea salt
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Servings: 8
- Calories per serving: Approximately 350 kcal
- Tools Needed: 8-inch round cake pan, stand mixer or hand mixer, small saucepan, whisk.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or line it with parchment paper. This ensures your fluffy cake releases easily.
2. Whisk Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set these dry ingredients aside for later use. This simple step helps distribute leavening agents evenly.
3. Beat Eggs and Sugar
In a large bowl, using an electric mixer, beat the eggs and granulated sugar on high speed for 5-7 minutes. You want the mixture to be pale yellow, thick, and almost tripled in volume. This creates the airy base for your fluffy cake.
4. Heat Milk and Butter
In a small saucepan, combine the milk and butter over medium heat. Bring it just to a simmer, then remove from the heat. Stir in the vanilla extract.
5. Combine Wet and Dry Mixtures
Gradually fold the dry ingredients into the egg mixture until just combined. Be gentle to avoid deflating the eggs. Slowly stream in the warm milk and butter mixture, folding until smooth. Do not overmix your fluffy cake batter.
6. Bake the Sponge
Pour the batter into your prepared cake pan. Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
7. Make the Salted Caramel Sauce
While the cake cools, combine granulated sugar and water in a small saucepan over medium heat. Cook without stirring until the sugar melts and turns a deep amber color. Carefully pour in the warmed heavy cream and butter, stirring until smooth. Remove from heat and stir in the sea salt.
8. Assemble and Serve
Once the cake is completely cool, pour the salted caramel sauce over the top. You can let some drizzle down the sides for a beautiful presentation. Slice and enjoy this delightful fluffy cake.
Variation Ideas:
- Chocolate Drizzle: Add a swirl of melted chocolate along with the caramel.
- Nutty Topping: Sprinkle toasted pecans or walnuts over the caramel.
- Spice It Up: Add ½ teaspoon of cinnamon or cardamom to the dry ingredients for a warm flavor.
Storage Instructions:
Store any leftover Salted Caramel Hot Milk Sponge in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. You can gently warm individual slices in the microwave for a few seconds before serving.
Frequently Asked Questions (FAQ):
Q: Can I use cold ingredients?
A: For best results, ensure your eggs are at room temperature. This helps them whip up to their maximum volume, contributing to a truly fluffy cake.
Q: Why did my sponge cake sink?
A: This usually happens from overmixing the batter or opening the oven door too early. Be gentle when folding and avoid peeking during the first 20 minutes of baking.
Q: Can I make this in a different sized pan?
A: Yes, but baking times may vary. A 9×13 inch pan might require less time, while smaller pans will need more. Adjust accordingly.
Q: How do I prevent the caramel from seizing?
A: Make sure your heavy cream is warmed before adding it to the hot sugar. This helps prevent a sudden temperature shock.
Q: Is this a difficult fluffy cake recipe for beginners?
A: Not at all! This recipe is very forgiving and designed for ease. Just follow the steps carefully.
Q: Can I make the caramel ahead of time?
A: Yes, you can prepare the salted caramel sauce up to a week in advance and store it in the refrigerator. Gently reheat it before using.