Best 10 Hot Milk Sponge Cake Recipes

HOT MILK SPONGE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square pan.
• In a large mixing bowl, beat eggs for 4 minutes with electric mixer. Gradually add sugar; beat until light and fluffy, 4 to 5 minutes.
• Whisk together the flour and baking powder, and add to egg mixture until just combined.
• In a saucepan, heat 1/2 cup milk and 2 tablespoons butter until butter is melted. Gradually pour into the batter, mixing constantly. Pour into prepared pan.
• Bake in preheated oven until cake is golden and a toothpick inserted in the center of the cake comes out clean, 20 to 25 minutes.
• Remove cake from oven; preheat oven's broiler.
• Beat 1/4 cup brown sugar and 2 tablespoons butter until combined. Stir in milk to desired consistency. Stir in coconut and nuts. Spread over warm cake. Broil 4 inches from heat for 3 to 4 minutes, till golden.

NANNIE'S HOT MILK SPONGE CAKE

Steps:

• Preheat oven to 350 degrees. Sift together flour and baking powder. Heat milk in a small saucepan until just boiling, then remove from heat and set aside.
• Beat eggs until foamy, then add sugar. Continue beating on medium-high speed until thick and lemon colored. Add vanilla, reduce mixer speed to medium and add hot milk in a steady stream. Quickly beat in flour mixture.
• Pour into a 10 inch tube pan. Bake in preheated oven 45 minutes, or until top springs back when lightly tapped.

HOT MILK SPONGE CAKE

Steps:

• Preheat oven to 325 degrees F.
• In mixing bowl, beat eggs.
• Add sugar and vanilla.
• Beat until light.
• In a separate bowl, combine flour, baking powder and salt.
• Fold dry ingredients into egg mixture.
• In a small saucepan, bring milk and margarine to a boil.
• Slowly add milk mixture to batter, stirring carefully.
• Pour into greased and floured cake pan (7 x 12 inch or 9 x 9 inch).
• Bake 30-35 minutes.
• I often make this into a lemony cake. I add the zest of one lemon to the cake batter, and use the juice of the lemon with icing sugar to make a glaze.

HOT MILK SPONGE CAKE

Steps:

• 1. Beat eggs until very fluffy and light colored. Add sugar slowly, the add vanilla.
• 2. Mix together the flour and baking powder. Set aside.
• 3. Heat butter and milk on the stove, and remove from heat when the butter has melted. This can also been done in a microwave.
• 4. Alternately add milk mixture and flour mixture into egg mixture. Mix on low speed, then pour into a greased and floured fluted cake pan, or angel food pan. Bake at 375 for 35-40 minutes.
• 5. *you can substitute orange, lemon, or almond flavoring for the vanilla, or you can use a combination of several to give it your own signature flavor. My grandmother used orange and/or almond, but my mom used vanilla & almond.
• 6. My mom always iced this cake with chocolate icing, but my grandmother would glaze the cake with and orange & almond glaze. You can even sprinkle this with powdered sugar or fresh fruit for an easy and delicious way to serve this.

QUICK AND EASY HOT MILK SPONGE CAKE

Steps:

• -Preheat oven to 350 degrees - in a large bowl, beat together eggs, sugar, and salt - on low heat, heat your milk and butter, until butter is melted and milk is steaming. Remove from heat - in another bowl, combine flour and baking powder - working swiftly, add the hot milk alternately with the flour to the egg and sugar mixture. Be sure to begin and end with the liquid. -add the vanilla and stir until just incorporated. -pour batter into a greased and floured pan (either one sheet, or two round pans) and bake for approximately 30 minutes or until done. - when completely cooled, top with your favorite frosting.

HOT MILK SPONGE CAKE WITH BROILED TOPPING

Steps:

• Preheat oven to 350*. Grease a 9 x 9 baking dish.
• In a small bowl, beat eggs for 4 minutes.
• Slowly add sugar. Beat 4 minutes.
• Add vanilla and mix thoroughly.
• In a separate bowl combine dry ingredients.
• Add to the egg mixture and mix just until blended.
• Heat milk and butter just until milk starts to foam.
• Add to batter and mix well.
• Bake for 25 minutes at 350*. Frost while warm.
• Topping:.
• Cream butter and sugar.
• Add coconut and mix well.
• Spread on cake while warm.
• Broil for 4 - 5 minutes, or until golden brown.
• You MUST keep an eye on this as it will burn very easily.

BABA'S HOT MILK SPONGE CAKE

Steps:

• 1. You can just grease and flour your pan or do what I do to make it so easy to release from the pan. I cut a piece of either waxed paper or pastry paper and put in on the bottom of the pan. To get it to fit, just turn the pan upside down and lay your paper over it and tear it to fit the width of the pan. While holding the paper in place over the bottom of the pan, take a sharp pointed knife and slice the hole, then use your kitchen shears to cut the outer edge around the pan.
• 2. Grease and flour the inside of the pan with the paper in place.
• 3. Preheat oven to 375 degrees farenheit.
• 4. I like to have my ingredients in bowls or whatever you prefer ready to pour one after the other, so that being said...mix the flour, salt and baking powder together in one bowl but don't mix in the sugar.
• 5. You can either heat the milk with the butter in it on your stove top in a small saucepan or in the microwave in a glass 2 cup measuring cup. Never heat anything in the microwave in plastic...toxins releases into your food. I use my microwave for about 2 minutes and 10 seconds...only until milk is hot enough to melt the butter. Do not scald the milk or again, you'll have a dry, straw textured cake.
• 6. With electric mixer, beat the 4 eggs until a bit bubbly..about a minute. Don't overbeat or the cake will be dry and straw like in texture instead of firm and could drop after removing from oven. The reason for the room temp eggs is that they make the cake rise better if they're not cold. Remember that tip for all your baking.
• 7. Add the sugar, mix until blended on medium speed.
• 8. Add the vanilla or vanillas and mix well on medium speed. The butter nut is the jazz I talked about. You could just as easily use lemon or orange flavorings instead of vanilla.
• 9. Add the flour mixture and beat well on medium speed until it makes a nice looking batter. Don't overbeat. Adding too much air during beating will make it fall later.
• 10. Pour into your tube pan and place in center of oven. Bake 45-48 minutes. The top will be golden and your toothpick will come out clean when inserted.
• 11. Take a long thin knife and run it around the outer edge of the pan and the inner edge by the tube. Let cake rest for about 5 minutes before inverting and removing from pan. I like the way the top looks with either powdered sugar or a chocolate glaze or frosting, so I use my oven mits so I don't get burned to removed the cake from the pan. I just invert the pan on one hand as I quickly pull the pan off the cake. While holding it in my hand, I quickly remove the paper from the bottom of the cake and put my plate on the bottom and turn the cake right side up on the plate. Then be sure to put that plate with the hot cake on a cooling rack so the bottom doesn't get gummy.

VICTORIAN HOT MILK SPONGE CAKE

Steps:

• Preheat oven 350 degrees.
• Grease and lightly flour a 9x1 1/2 inch or 8x 1/2 inch round baking pan. In a small mixing bowl stir together flour, baking powder and salt. Set pan and flour mixture aside.
• In a medium mixing bowl beat egg with an electric mixer on high speed for 3 to 4 minutes or until thick and lemon-colored. Gradually add sugar, beating on medium speed 4 to 5 minutes or until sugar is almost dissolved. Add flour mixture. Beat low to medium speed "just until combined".
• In a small saucepan heat the milk and butter just until butter melts. Stir warm milk mixture into egg mixture. Pour batter into prepared pan; spread evenly.
• Bake about 18 minutes or until cake top springs back when touched. Cool cake in pan on a wire rack for 10 minutes. Loosen cake from sides of pan. Invert cake onto a wire rack and cool completely.
• To make ahead, wrap cooled cake in freezer wrap or foil and freeze for up to 1 month. Thaw at room temperature before using.

HOT MILK SPONGE CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour and baking powder. Set aside. Heat milk and butter in a small saucepan until just boiling, then remove from heat and set aside.
• Beat eggs until thick and pale yellow in color. Beat in sugar, salt, vanilla and almond extract. Reduce mixer speed to medium and add hot milk in a steady stream. Quickly beat in flour mixture. Spread batter into prepared pan.
• Bake in the preheated oven for 30 to 35 minutes, or until the center springs back when lightly tapped.

HOT MILK SPONGE CAKE

Steps:

• Grease a 9x9 inch baking pan.
• Combine flour, baking powder, and 1/4 t. salt.
• In small mixing bowl beat eats at high speed for 4 minutes until thick.
• Gradually add sugar, beat a medium speed 4-5 minutes or until sugar dissolves.
• Add dry ingredient to egg mixture, stir until combined.
• Heat milk with butter till melted, stir into the batter and mix well.
• Turn into pan, Bake at 350 for 20-25 minutes.
• Frost while warm with broiled cococnut topping.
• Serve Warm
• Coconut topping
• In mixing bowl beat brown sugar, and butter until fluffy.
• Stir in milk.
• Stir in coconut