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    You are in: Home / Recipes / Hot Milk Sponge Cake Recipe
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    Hot Milk Sponge Cake

    Hot Milk Sponge Cake. Photo by Calee

    1/1 Photo of Hot Milk Sponge Cake

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Brenda.'s Note:

    Very easy and quick. Perfect for classic Boston Cream Pie. Cake is split in half to fill and ice.

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    Ingredients:

    Yield:

    9inch r ...

    Units: US | Metric

    Directions:

    1. 1
      Position rack in the lower third of the oven and preheat to 350 degrees F (175 degrees C).
    2. 2
      Butter a 9-inch round layer pan and line with a parchment circle.
    3. 3
      In a small saucepan, heat the milk and butter to almost boiling.
    4. 4
      Set aside.
    5. 5
      Sift together the flour, baking powder, and salt in a triple sifter.
    6. 6
      Set aside.
    7. 7
      Beat the eggs on medium-high speed in an electric mixer fitted with beaters or a whip attachment for about 2 minutes.
    8. 8
      Gradually add the sugar, 1 tablespoon at a time, taking about 4-5 minutes to blend it in well.
    9. 9
      Scrape the sides of the bowl occasionally.
    10. 10
      The mixture will thicken and turn light yellow in color.
    11. 11
      Reduce mixer speed to medium.
    12. 12
      Add the vanilla, then pour in the hot milk IN A STEADY STREAM, taking about 10 seconds.
    13. 13
      Immediately add the dry ingredients all at once, and beat just until blended, scraping the sides of the bowl as necessary.
    14. 14
      Increase mixer speed to medium-high and beat 10 seconds.
    15. 15
      The batter will be very thin.
    16. 16
      Remove the bowl from the mixer and quickly pour the batter into the prepared pan.
    17. 17
      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.
    18. 18
      Set on a cake rack to cool for about 10 minutes.
    19. 19
      Run a thin knife around the sides of the pan to loosen.
    20. 20
      Invert pan onto the rack sprayed with nonstick coating and peel off the parchment paper.
    21. 21
      Invert again to finish cooling right-side up.
    22. 22
      Store the plain sponge layer under a glass dome or covered with aluminum foil at room temperature for up to 3 days.
    23. 23
      For longer storage, freeze.

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    Ratings & Reviews:

    • on July 12, 2010

      55

      Sweeeeet !! and i mean that. it was a little too sweet for me. but then, i tend to prefer less sweet things. my bro liked it and he didn't find it too sweet. when I asked him if it was better than one from the shop, he said, and I quote, "there is a nice flavor to the homemade cake that is missing in a store bought cake." mine baked for 28.30 minutes, I used the convection settings in my microwave. i used 1-1/2 tsp baking powder and it rose nicely and was realllly fluffy and, well spongy. goood one. I will be making it again and probably next time I'll substitute a little of the flour with cocoa powder to make it chocolate sponge cake. This recipe can turn eggy and rubbery if you don't beat the eggs right. the timings mentioned are crucial. also, use a big mixing bowl. :D

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 16, 2008

      55

      Very lovely cake I was looking for a cake that would be the right amount to fill some Wilton tasty fill mini pans. This worked out perfect. I used the superfine sugar and clear vanilla extract. Very easy to put together and very good directions! Mine baked at 350 for 11 minutes. Served with whipped cream and fresh berries. Thanks for posting a recipe that I will make again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 09, 2008

      45

      Very nice flavored, moist and spongy cake. Great bottom for any filled cake.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Hot Milk Sponge Cake

    Serving Size: 1 (535 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1417.7
     
    Calories from Fat 243
    17%
    Total Fat 27.1 g
    41%
    Saturated Fat 13.3 g
    66%
    Cholesterol 470.6 mg
    156%
    Sodium 1730.2 mg
    72%
    Total Carbohydrate 264.9 g
    88%
    Dietary Fiber 2.3 g
    9%
    Sugars 151.6 g
    606%
    Protein 27.9 g
    55%

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