Hot Milk Cake | Hot Milk Sponge Cake

Hot Milk Sponge Cake is a soft, tasty cake made by baking a blend of flour, eggs, sugar and milk. Hot Milk Sponge Cake is a basic, simple and quick to make cake for tea time, special occasions and for the joy of baking. Hot Milk Sponge Cake is explained here with step by step pictures and video.

Hot Milk Sponge Cake is a fail proof cake that is made with the available ingredients at home. It is one of the very few cakes that never fails and yields soft spongy cake each time. I have given step by step pictures for baking this cake with oven and without oven.

About Hot Milk Sponge Cake

Hot Milk Sponge Cake is a perfect cake for making frosted cakes or for tea cakes. I have tried this cake many times and it is one of the fool proof recipes that I have tried.

Hot Milk Sponge Cake comes out so soft and spongy perfect for birthday cakes.As we are not fond of icing I left it plain.The cake slices comes out clean, I was in a hurry to click so sliced it even before the cake cooled completely.

Last week my uncle and aunt had come.I wanted to bake a cake for my brother and send it through them, opened the fridge only to know that there was no butter. I had no energy to walk all the way to go buy butter as gugu was about to wake up. So immediately I remembered this cake that I saw in Divyas space. I have already baked this cake many times before so that set up my confidence level high. And as expected it came out perfect.

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Hot Milk Sponge Cake Ingredients

• Flour – I have used maida here but have tried with wheat flour and it works out great. Else you cna use 50% maida and 50% wheat flour if you are concerned.
• Eggs – I have used brown eggs, you can use white eggs too.
• Milk – Always boil the milk before using for any cooking. Use full fat milk for best results.
• Sugar – Use granulated white sugar which is the perfect choice for this recipe.
• Baking Powder – Baking powder is used here as a rising agent.

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📖 Recipe Card

Hot Milk Sponge Cake Step by Step

1.First add 1/2 cup milk in a sauce pan. Use boiled milk.

2.Boil milk till it bubbles up at the sides.Switch off and set aside.

3.To a sieve – add 1 cup flour, 1 teaspoon baking powder and 1/4 teaspoon salt to it.

4.Sieve well using a fine holed flour sifter.

5.Mix it well using a whisk. Set aside.

6.To a clean dry mixing bowl add 3 eggs.

7.Using a electric mixer start beating the eggs. If using handwhisk, whisking takes time so be patient to whisk until its frothy and pale as shown.

8.Beat in high speed until frothy and pale in colour.

9.Now add sugar and start beating again. Add in intervals and beat it.

Preheat oven at 180 deg C for 10 mins.

10.Keep beating until the mixture turns light and frothy.

11.Add 1 teaspoon vanilla essence.

12.Beat again once to mix it well.

13.Add sieved flour mixture.

14.Fold in gently using a spatula until no dry flour is seen.

15.By now the milk must have cooled down a bit, Now add milk to it.

16.Fold in gently using cut and fold method.

17.Fold in until you see a creamy flowing batter without lumps.

18.Sponge cake batter is ready.

19.Grease the baking tin sides with oil then lay a parchment paper at the base. Pour the batter into the baking tin.

20.Tap the tin twice to remove airbubbles if any.

21.Bake in preheated oven at 180 deg C for 35-40 mins or until a skewer inserted in the middle of the cake comes out clean. Keep an eye after 30 mins itself then proceed to bake accordingly. If the top browns faster then cover the top with a parchement paper to avoid over browning. Now cool the cake for few mins then run the knife at the sides of the tin.

22.Invert to demould. Now remove the parchment paper. Cool down on a wirerack until completey cool.

23.Slice the cake and serve.

24.Soft hot milk sponge cake ready.

25.No oven version: Spread sand on the kadai around 3/4 inch thick. Use a kadai which you do not use for cooking as the base may turn dark.

26.Cover it with a lid and heat it in medium flame for 10 mins. This is like preheating the oven

27.Then place a butter paper on sand or you can even place a stand on it. We need a seperation betweeen sand and the baking tin. Place the tin on the butter paper.

28.After that, cook covered in low medium flame for 30-35 mins. Keep an eye and check after 30mins

29.Use a tooth pick to check : insert it in the middle of the cake. If it comes out clean then cake is done.

Soft cake is ready!

Expert Tips

• This cake tastes great on its own but if you want you can frost it. Cut through the middle and apply frosting if you like.
• If you use a 4 inch round pan you will get a tall cake, you can slice it and apply any icing you want.
• The cake rises well so don’t fill more than 3/4th if baking in a single pan else it will overflow while baking.
• I used my 4X4 inch square pan. You can even use a loaf pan to bake this cake.

Serving & Storing Suggestion

Hot Milk Sponge Cake is a great choice for breakfast or as an anytime snack. They keep good for 3 days when stored in air tight containers in room temperature itself. But this recipe uses milk so I would suggest to store in fridge after a day and consume.

FAQS

1.What is Hot Milk Sponge Cake?

This cake uses just the basic ingredients without any fat, uses hot milk as one fo the main ingredient. The cake comes out so soft and spongy hence the name Hot Milk Sponge Cake.

2.My cake turned out hard and not fluffy. Why?

If you overmix the batter the cake turns out hard. After the sieved flour mixture is added do not whisk or mix for more time. Just fold in gently using a spatula that is the perfect method.

3.Is it a must to cool down the cake completely before slicing?

Yes cooling the cake completely before slicing is a must to yield neat clean slices.

4.Will cake become hard if kept in fridge?

Yes it becomes slightly hard if kept in fridge. So first bring it to room temperature before serving which will make the cake a bit softer.

5.I do not have a electric mixer. Can I make this cake?

Yes you can! You can use your hand whisk to beat eggs and sugar too. But if using handwhisk, whisking takes time so be patient to whisk until its frothy and pale as shown else the results will not be the same.

6.Can I bake the cake without oven?

Yes you can use a kadai to bake the cake. Check step by step instructions for detailed instructions.