Hot Milk Sponge Cake II Recipe
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Hot Milk Sponge Cake II

By: Michelle Chen  
"This cake can be made in under 15 minutes, but be sure to follow the directions carefully. To ensure proper volume, the hot milk must be beaten rapidly into the batter, and the flour added immediately. When correctly made, the cake should rise to the top of the pan. This is also the perfect foundation for two American classics, Boston Cream Pie and Washington Pie."

Rating: This weblink has been rated 20 times with an average star rating of 3.8 Read Reviews (16)

Rate/Review | 224 people have saved this

 

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Original Recipe Yield 1 -9-inch round pan
 

Ingredients

  • 1/2 cup milk
  • 1 tablespoon unsalted butter
  • 1 cup sifted cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 3/4 cup super fine sugar
  • 1 teaspoon vanilla extract

Directions

  1. Position rack in the lower third of the oven and preheat to 350 degrees F (175 degrees C). Butter a 9-inch round layer pan and line with a parchment circle.
  2. In a small saucepan, heat the milk and butter to almost boiling. Set aside.
  3. Sift together the flour, baking powder, and salt in a triple sifter. Set aside.
  4. Beat the eggs on medium-high speed in an electric mixer fitted with beaters or a whip attachment for about 2 minutes. Gradually add the sugar, 1 tablespoon at a time, taking about 4-5 minutes to blend it in well. Scrape the sides of the bowl occasionally. The mixture will thicken and turn light yellow in color.
  5. Reduce mixer speed to medium. Add the vanilla, then pour in the hot milk IN A STEADY STREAM, taking about 10 seconds. Immediately add the dry ingredients all at once, and beat just until blended, scraping the sides of the bowl as necessary. Increase mixer speed to medium-high and beat 10 seconds. The batter will be very thin. Remove the bowl from the mixer and quickly pour the batter into the prepared pan.
  6. Bake 30-35 minutes, or until the cake begins to come away from the sides of pan and is golden brown and springy to the touch.
  7. Set on a cake rack to cool for about 10 minutes. Run a thin knife around the sides of the pan to loosen. Invert pan onto the rack sprayed with nonstick coating and peel off the parchment paper. Invert again to finish cooling right-side up. Store the plain sponge layer under a glass dome or covered with aluminum foil at room temperature for up to 3 days. For longer storage, freeze.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 178 | Total Fat: 3.1g | Cholesterol: 58mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 22, 2005 by Pea2 
My cakes never rise so I doubled up the quantity on this cake the first time I made it. It... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 12, 2003 by S. YORK 
This recipe doesn't double well. It's very "eggy" and has little or no sponge to it at all.... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 27, 2003 by LULULES 
This cake turned out so badly that i dont want to try it again MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 14, 2003 by BALLERINAGAL 
Spongy enough, and sweet enough. Loved it! Not too many eggs and not too much fat, yet... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by BETTE ODONNELL 
This recipe has been in the family for many years. I lost it recently and am glad to have it... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 27, 2005 by H-L Cheung 
I omitted the vanilla and used 1tbsp of green tea powder to make a green tea cake, so I shall... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 6, 2003 by JOYY 
Have made this several times it,s very good but chewy. I will still make it for Strawberry... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 13, 2008 by Geoff 
This definitely was very eggy, so if that's your thing, go for it. It's basically adding flour... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 21, 2007 by KCcookin' 
Awesome, amazing, super easy cake! I was looking for a good recipe to make a cake with some... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 26, 2006 by PUDDING33 
This cake is so great! I was so happy with the results - it was a million times better than... MORE

 
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