The hot milk sponge cake is an incredibly soft dessert with a dense and light structure, wonderful for everyday breakfast. Thanks to its fluffy and sturdy consistency, it can be filled without structural problems. In my opinion, it doesn’t require soaking, although a light layer gives it aroma and color. Plus, you can have fun with the fillings according to your tastes.
Recently, I thought of proposing all the basics of Italian pastry, the classic cakes like the paradise cake, the lemon caprese, but also basic recipes from other cultures starting with Tish Boyle’s hot milk sponge cake, an American sweet blogger who has held many important roles in the pastry world.
This cake became a real trend, and when a recipe goes viral, I lose the desire to try it; it was on my “to do list” for at least a year, and today I felt like trying it. What can I say… I regret not making it sooner. It’s a soft, fluffy, light, and delicate cloud with such a unique texture that you’ll only understand it by tasting it!
Very easy to make, it has some tips that must necessarily be followed:
– The eggs must be at room temperature and need to be beaten with a whisk until they are soft and foamy; if the eggs are not well beaten, the cake will be very compact
– The milk and butter should be hot but not boiling and should be added in two times, mixing from bottom to top to avoid deflating the mixture
Try it and let me know what you think; I’m sure it will be love at first bite!
Try also the other classic recipes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 267.71 (Kcal)
- Carbohydrates 42.52 (g) of which sugars 26.89 (g)
- Proteins 5.66 (g)
- Fat 9.26 (g) of which saturated 5.54 (g)of which unsaturated 3.59 (g)
- Fibers 0.50 (g)
- Sodium 82.45 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1/2 cup milk (whole fresh)
- 4 tbsp butter
- 3/4 cup sugar
- 3 eggs (large at room temperature)
- 1 1/3 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1 pinch salt
- 1 tsp lemon zest (grated, my addition that you can easily omit)
- as needed powdered sugar with vanilla
Tools
- 1 Bowl
- 1 Electric whisk
- 1 Scale
- 1 Cake pan 8 inches in diameter
- 1 Spatula
Procedure
To make the cake perfectly, read the notes in the preface, they will be useful.
Pour the milk with the butter cut into cubes into a cup (for convenience, I heat everything in the microwave, you can also do it in a small pan) and set aside.
Sift the flour with the baking powder and the pinch of salt.
Break the eggs (they must be at room temperature) into a bowl, add the sugar, and mix well.
Butter and flour the 8-inch pan.
Whip the eggs with the whisk until they are white and foamy; they should triple in volume. Whipping the eggs is the most important step and is what will give the cake its fluffiness.
Add the sifted flour in three times, mixing the mixture with a spatula from bottom to top to avoid deflating it. Add the vanilla and, if you like, a bit of lemon zest.
Heat the milk with the butter in the microwave for 45 seconds at maximum power; it should become hot but not boil.
Pour it into the batter in two times, always incorporating it with a spatula, making gentle movements from bottom to top to avoid deflating the mixture.
The batter is ready; pour it immediately into the pan.
Bake the cake in a preheated static oven at 340°F for 25/30 minutes.
Do the toothpick test to check for doneness; if necessary, extend the baking for a few more minutes.
If the cake’s surface tends to darken too much, cover it with a sheet of aluminum foil.The hot milk sponge cake is ready; take it out of the oven, wait 10 minutes, then transfer it to a plate and let it cool completely. Dust it abundantly with powdered sugar and serve.
Tips
Storage
The hot milk sponge cake can be stored at room temperature for 3 days in the appropriate cake container.
It can be frozen and used as needed for layered desserts.
***********************
For advice on making the recipes, contact me on FACEBOOK and, if you like, follow me on INSTAGRAM
Send me your photos, I will be happy to publish them on my social media
