Hot Milk Sponge Cake II

  • Recipe By
  • Published Sep 9th
  • Servings8
  • Calories177
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.

Hot Milk Sponge Cake II Ingredients

The following are the ingredients needed to make delicious Hot Milk Sponge Cake II for 8 servings:

  • 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

Hot Milk Sponge Cake II Cooking Instructions

  • Prep-
  • Cook-
  • Ready In-

The following are the steps to cook Hot Milk Sponge Cake II easily:

  1. 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. 2 In a small saucepan, heat the milk and butter to almost boiling. Set aside.
  3. 3 Sift together the flour, baking powder, and salt in a triple sifter. Set aside.
  4. 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. 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. 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. 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.

Notes

  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 177 calories; 3.1 grams of fat; 33.7 grams of carbohydrates; 3.6 grams of protein; 52 milligrams of cholesterol; 231 milligrams of sodium.

  1. Feb 13th 2010

    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 i ...

  2. Mar 17th 2009

    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.

  3. Apr 26th 2006

    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 s ...

  4. Aug 22nd 2005

    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 ...

  5. Jun 27th 2005

    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 th ...

  6. Oct 28th 2001

    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 ye ...

  7. Jul 29th 2001

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

  8. Mar 27th 2001

    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.

  9. Feb 22nd 2001

    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 ...