Hot Milk Sponge Cake Recipe

Name: Hot Milk Sponge Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: Serves 1 or more
Ingredients: 4 large eggs; 1 cup (200g) granulated sugar; 1 teaspoon vanilla extract; 1 ½ cups (190g) all-purpose flour; 2 teaspoons baking powder; ¼ teaspoon salt; Skim Milk; 2 tablespoons (30g) unsalted margarine

Indulge in this light and fluffy Hot Milk Sponge Cake, a delightful treat with minimal fat! This recipe's secret lies in the perfectly balanced combination of creamy milk and delicate eggs, resulting in a melt-in-your-mouth texture. Top it off with a luscious broiled coconut icing (recipe not included) for the ultimate sweet ending. Perfect for tea time or a special occasion!

Prep Time 15 mins

Cook Time 45 mins

Calories 163.8 kcal

Protein 6g

Rating 4.4 (23 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Hot Milk Sponge Cake

4 large eggs
1 cup (200g) granulated sugar
1 teaspoon vanilla extract
1 ½ cups (190g) all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
Skim Milk
2 tablespoons (30g) unsalted margarine

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How to Make Hot Milk Sponge Cake

Preheat oven to 325°F (160°C). Grease and flour a 9-inch round cake pan.
In a large mixing bowl, beat 4 large eggs until light and frothy.
Gradually add 1 cup (200g) granulated sugar and 1 teaspoon vanilla extract. Beat until the mixture is pale and thick.
In a separate bowl, whisk together 1 ½ cups (190g) all-purpose flour, 2 teaspoons baking powder, and ¼ teaspoon salt.
Gently fold the dry ingredients into the egg mixture until just combined.
In a small saucepan, heat 1 cup (240ml) milk and 2 tablespoons (30g) unsalted margarine over medium heat until the margarine is melted and the mixture is just simmering. Do not boil.
Slowly pour the warm milk mixture into the batter, gently folding until evenly incorporated. Be careful not to overmix.
Pour the batter into the prepared cake pan and spread evenly.
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
(Optional) For a lemon twist: Add the zest of 1 lemon to the batter in step 5 and make a lemon glaze using the juice of 1 lemon and powdered sugar after the cake has cooled.