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Hot Milk Sponge Cake II

Rated as 3.86 out of 5 Stars

"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."
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Ingredients

servings 177
Original recipe yields 8 servings (1 -9-inch round pan)

Directions

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  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.

Nutrition Facts


Per Serving: 177 calories; 3.1 33.7 3.6 52 231 Full nutrition

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Reviews

Read all reviews 17
  1. 21 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

My cakes never rise so I doubled up the quantity on this cake the first time I made it. It rose perfectly so I ended up with an enormous cake and was very impressed! I think the trick is to have...

Most helpful critical review

This recipe doesn't double well. It's very "eggy" and has little or no sponge to it at all. There are better and less complicated recipes out there.

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My cakes never rise so I doubled up the quantity on this cake the first time I made it. It rose perfectly so I ended up with an enormous cake and was very impressed! I think the trick is to have...

Spongy enough, and sweet enough. Loved it! Not too many eggs and not too much fat, yet delicious. I tried omitting the tablespoon of butter and it didn't work very well, but it was fine when I p...

I omitted the vanilla and used 1tbsp of green tea powder to make a green tea cake, so I shall not comment on the taste... As for the texture, it was great! Moist and spongy, exactly like those ...

This recipe has been in the family for many years. I lost it recently and am glad to have it for my gathering of a "Family Recipe Book" in celebration of my mother's life. She reached 100 years ...

This recipe doesn't double well. It's very "eggy" and has little or no sponge to it at all. There are better and less complicated recipes out there.

This cake turned out so badly that i dont want to try it again

This cake is so great! I was so happy with the results - it was a million times better than mix cakes. Perfect texture. I turned it into the best Rum cake I ever had by: cooking 1/3 cup sugar...

I had never heard of this cake making technique before & since it seemed very quick to make I gave it a try yesterday when I needed a base for a baked alaska - it came out perfectly! This is my...

This didn't turn out well, very floury tasting. I don't know if I did something wrong or if it was the recipe but this is the first recipe on this site that I've had problems with.