I was bumming around at home after school yesterday. I had this bad urge to bake but nothing came to mind. So i spent about 10 minutes flipping through my baking books. I picked out one of my book which i haven’t really studied yet, The Cake Book by Trish Boyle. I wanted something simple and quick. Then i saw ‘Hot Milk Sponge Cake.’ Mmmm. Doesn’t that title just make you salivate?
Hot Milk Sponge Cake
Adapted from The Cake Book by Trish Boyle
1 1/3 cups cake flour
1 1/4 tsp baking powder
1/4 tsp salt
1/2 cup whole milk
4 tbsp unsalted butter
3/4 cup granulated sugar
1 tsp vanilla extract
Sift the flour, baking powder and salt twice. Then set aside.
Combine butter and milk in a saucepan, heat on medium heat just until the butter melted. Remove from heat and set aside.
Using the whisk attachment, beat your eggs on high until blended, about one minute.
I used vanilla beans instead, as usual
Add your vanilla extract/beans and sugar gradually and beat until pale and tripled in volume. About 6 minutes according to the book.
Sift one third of your flour mixture into your egg mixture. And yes, sifting here is quite important! I realised its quite easy to get lumps here. Fold it in with a rubber spatula. Repeat with the remaining flour mixture in 2 more additions.
Reheat the milk mixture until just under a boil. Then add the hot milk mixture into the batter and fold it in.
Scrape the batter into a prepared pan. The book suggested a 9 inch cake pan. I used an 8 inch greased springform pan btw! Don’t you think it looks really spongey already? When i looked at the batter, it looks like it’ll spring up if you poke your finger in!
I was really excited at this point. Pop it in the oven @ 175C, for 20 to 25 mins. When done, put a toothpick in and it should come out clean. Or lightly touch the surface of the cake, it’ll really bounce back! Cool the cake.
I love the golden colour of the cake!
Mmmmmm. Coffee anyone?
Really light and airy.
No fuss with seperating egg yolks and whites!
Feedback from my stepmom was that it was a little “eggy,” as in the smell after eating it. May remove an egg yolk or something the next time i bake this, maybe that’ll help. But this recipe is definitely a keeper. I love simple and awesome recipes Very excited to bake another cake from my much abandoned book.
Off to the gym!