Soft and light as a cloud, the fluffiest that exists, the Hot Milk Cake, also known as hot milk sponge cake, is very easy to prepare and can be eaten at breakfast, as a snack or filled, perhaps with classic custard or orange cream, although I see it well with a milk and ricotta cream or lemon. But I must say that in its simplicity, it is delicious even on its own. An ideal sweet for breakfast and snack for both adults and children or to serve also at the end of a meal. In short, I recommend you try it, meanwhile, I leave you ingredients and procedure.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Energy 539.55 (Kcal)
- Carbohydrates 79.78 (g) of which sugars 46.40 (g)
- Proteins 11.05 (g)
- Fat 21.75 (g) of which saturated 9.32 (g)of which unsaturated 11.81 (g)
- Fibers 1.43 (g)
- Sodium 57.25 (mg)
Indicative values for a portion of 167 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 for the Hot Milk Cake
- 1 1/3 cups all-purpose flour
- 3 eggs
- 2 tbsps corn oil
- 2 tbsps butter
- 3/4 cup sugar
- 1/2 cup milk
- 1 packet baking powder
- 1 tbsp butter
- 1 tbsp flour
- 1 tbsp vanilla powdered sugar
What You Need for the Hot Milk Cake
- 1 Bowl
- 1 Cake Pan
- 1 Mixer
- 1 Spatula
- 1 Strainer
- 1 Saucepan
Preparation of the Hot Milk Cake
Pour the milk into a saucepan. Put on the heat together with the butter and wait for it to melt. The milk should come close to boiling. Turn off the heat and keep warm.
Crack the room temperature eggs into a bowl and add the sugar. Work with the electric whisks for at least ten minutes, to have a very soft and frothy mixture.
At this point, gradually add the corn or sunflower oil and the milk with butter, continuing to beat with the whisks, until it is completely incorporated.
Now, also add the flour by placing it in a sieve and adding it little by little. Mix with a spatula to incorporate it into the mixture, making movements from top to bottom.
In this way, the preparation will incorporate air, remain soft, and will not deflate. Do the same with the baking powder, always passing it with a sieve, so there are no lumps.
Now, add the warm but not boiling milk and butter, always a little at a time. Keep mixing until you get a smooth and soft batter.
Butter and flour a 22 cm pan, preferably a springform pan. Pour the cake inside and put it in a static oven preheated to 338°F for 45 minutes, or for 35 minutes at 302°F in a fan oven.
After the time, check that the cake is fully cooked by doing the toothpick test. If it comes out completely dry, turn off the oven, otherwise continue to cook for another 5 minutes.
Wait fifteen minutes before unmolding it. Place it on a rack and once completely cooled, sprinkle with powdered sugar.
At this point, the only thing left to do is sit down and enjoy the Hot Milk Cake with a nice cup of coffee, tea, or café au lait.
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