You’re about to discover how to bake an incredibly soft and tender Hot Milk Sponge Cake, a delightful treat that proves soft cake recipes don’t have to be complicated. This classic cake is perfect for any occasion and surprisingly simple for even beginner bakers to master.
Key Ingredients & Substitutions:
- All-purpose flour: Cake flour can be used for an even lighter crumb.
- Granulated sugar: Caster sugar works wonderfully for a finer texture.
- Eggs: Ensure they are at room temperature for better volume.
- Milk: Any dairy or non-dairy milk (like almond or soy) will work.
- Unsalted butter: Margarine can be substituted if needed.
- Baking powder: Essential for rise. Do not substitute.
- Vanilla extract: Pure vanilla bean paste offers a more intense flavor.
Ingredients:
- 1 cup (120g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs, at room temperature
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) milk
- 1/4 cup (57g) unsalted butter
- 1 teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 8
- Calories per serving: Approximately 250-300 (depending on ingredients)
- Tools Needed: 8-inch round cake pan, stand mixer or hand mixer, small saucepan, whisk, spatula.
Step-by-Step Instructions:
1. Prepare Your Pan and Dry Ingredients
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or line it with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt.
2. Warm the Milk and Butter
In a small saucepan, combine the milk and butter. Heat over medium-low heat until the butter is melted and the mixture is warm but not boiling. Remove from heat and stir in the vanilla extract.
3. Beat Eggs and Sugar
In a large bowl, using a stand mixer or hand mixer, beat the room temperature eggs and granulated sugar on high speed. Continue beating for 5-7 minutes, until the mixture is pale yellow, thick, and has tripled in volume. This creates the airy base for your soft cake.
4. Fold in Dry Ingredients
Gently fold the dry flour mixture into the egg mixture in two additions. Use a spatula and fold carefully to maintain as much air as possible in the batter. Overmixing will result in a dense cake.
5. Incorporate Warm Milk Mixture
Pour about half of the warm milk and butter mixture into the batter. Gently fold it in until just combined. Add the remaining milk mixture and fold again until no streaks of flour or milk are visible. The batter for this soft cake will be thin.
6. Bake the Cake
Pour the batter into your prepared cake pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The cake will be golden brown and springy to the touch.
7. Cool and Serve
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cooled, you can dust it with powdered sugar, frost it, or enjoy this tender soft cake plain.
Variation Ideas:
- Lemon Hot Milk Cake: Add 1 tablespoon lemon zest to the dry ingredients for a bright flavor.
- Almond Hot Milk Cake: Substitute 1/2 teaspoon almond extract for half of the vanilla extract.
- Spiced Hot Milk Cake: Include 1/2 teaspoon ground cinnamon and a pinch of nutmeg with the dry ingredients.
- Chocolate Hot Milk Cake: Replace 2 tablespoons of flour with cocoa powder for a subtle chocolate flavor.
Storage Instructions:
Store your Hot Milk Sponge Cake at room temperature in an airtight container for up to 3 days. For longer storage, you can freeze individual slices, wrapped tightly in plastic wrap, for up to 2 months. Thaw at room temperature before serving to enjoy its soft cake texture again.
Frequently Asked Questions (FAQ):
- Why is my sponge cake dense? You likely overmixed the batter after adding the flour, or your eggs weren’t beaten enough.
- Can I make this cake in a different size pan? Yes, adjust baking time. A smaller pan might need more time, a larger one less.
- What makes it a “hot milk” cake? Heating the milk and butter before adding it to the batter creates a unique texture, contributing to a truly soft cake.
- Do I need a stand mixer? A hand mixer works fine, but beating the eggs and sugar will take longer to reach the right consistency.
- Can I use self-rising flour? If using self-rising flour, omit the baking powder and salt from the recipe.
- How do I know if my eggs are at room temperature? Take them out of the fridge an hour before, or place them in a bowl of warm water for 5-10 minutes.