Hot Milk Sponge Cake is a classic, light, and airy cake that has a wonderfully delicate crumb and subtle sweetness. This old-fashioned recipe gets its unique texture from the hot milk, which creates a tender, melt-in-your-mouth cake perfect for layering or enjoying on its own. Whether served plain, dusted with powdered sugar, or topped with fresh berries and whipped cream, this sponge cake is a versatile dessert that’s easy to make and always impresses with its soft, spongy texture and mild flavor.
Ingredients:
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup whole milk
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan.
- In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the eggs and sugar together until pale and thick, about 4-5 minutes. The mixture should fall in ribbons when lifted.
- In a small saucepan, heat the milk and butter over medium heat until the butter melts and the mixture is hot, but not boiling.
- Gradually add the dry ingredients to the egg mixture, folding gently until combined.
- Slowly pour the hot milk mixture into the batter, stirring gently to incorporate. Add the vanilla extract and mix until smooth.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This Hot Milk Sponge Cake is a versatile and delicious treat that’s perfect for any occasion, offering a simple yet elegant dessert option!
