Hot Milk Sponge Cake I

This sponge cake is light and airy, with a hint of sweetness from the hot milk. It’s the perfect base for any number of fruit or cream fillings, or simply enjoy it on its own.

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 2 eggs
• 1 cup white sugar
• ½ cup milk
• 2 tablespoons butter, melted and cooled slightly
• ¼ cup packed brown sugar
• 2 tablespoons butter, room temperature
• ½ cup flaked coconut, toasted if desired*
• ¼ cup chopped walnuts, toasted if desired**
• *To toast coconut: Preheat oven to 375°F. Spread shredded or flaked coconut in a thin layer on a baking sheet. Bake for 5-7 minutes until golden brown, stirring once or twice during baking. Remove from oven and let cool completely before using in recipe. **To toast nuts: Preheat oven to 375°F. Spread chopped nuts in a single layer on a baking sheet. Bake for 5-7 minutes until golden brown and fragrant, stirring once or twice during baking. Remove from oven and let cool completely before using in recipe.

Instructions

1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Then, grease a 9-inch square pan with butter or cooking spray.

2. In a large mixing bowl, beat the eggs for 4 minutes with an electric mixer on medium speed.

3. Gradually add in the sugar while continuing to mix until light and fluffy, which should take 4 to 5 minutes total.

4. Whisk together the flour and baking powder, and gently fold this into the egg mixture until just combined—be careful not to overmix!

5. In a saucepan, heat milk and 2 tablespoons of butter over low heat until the butter has melted completely. Once melted, gradually pour this into the batter while mixing constantly so that everything combines evenly.

6. Pour the cake batter into your prepared pan, and bake in the oven for 20 to 25 minutes or until golden brown and a toothpick inserted into the center comes out clean when removed.

7 Broil four inches from heat for 3-4 minutes till golden after removing cake from oven

Nutrition Facts

• Calories: 250
• Fat: 11 g
• Saturated fat: 5 g
• Unsaturated fat: 1 g
• Trans fat: 0 g
• Carbohydrates: 36 g
• Sugar: 27 g
• Fiber: 2g
• Protein: 4g

Why is it called hot milk cake?

A hot milk cake is a cake that gets its distinctive flavor from the scalded milk that is used as the liquid component of the batter. The name “hot milk cake” comes from the fact that this type of cake uses scalded milk in its batter, which gives it a unique flavor.

The hot milk cake differs from traditional sponge cakes like angel food cake in several ways. First, it contains baking powder as leavening instead of just egg whites. This allows the hot milk cake to be made with butter, which gives it a richer flavor and texture than other types of sponge cakes. Second, the hot milk cake has a more dense and moist crumb than other sponge cakes due to the addition of fat from the butter. Finally, the hot milk imparts a slight sweetness to thecake that is not present in other types of sponge cakes.

Can I put milk in sponge cake?

Yes, you can put milk in sponge cake! In fact, many recipes for sponge cake call for milk as one of the ingredients. Milk adds moisture and richness to the cake, making it even more delicious.

To make a milk-sponge cake, simply heat 1/2 cup milk and 2 tablespoons butter in a saucepan until the butter is melted. Gradually pour this mixture into the batter while mixing constantly. Then, pour the batter into a prepared pan and bake in a preheated oven until the cake is golden brown and a toothpick inserted into the center comes out clean (about 20-25 minutes).

Can I add milk in my sponge cake?

Yes, you can add milk to a sponge cake. In fact, many recipes for sponge cake call for milk as an ingredient. The milk helps to moisten the cake and gives it a richer flavor.

To add milk to your sponge cake, simply heat the milk and butter in a saucepan until the butter is melted. Then, gradually pour the mixture into the batter while mixing constantly. Pour the batter into a prepared pan and bake as directed.

How do you make hot milk sponge cake?

Hot milk sponge cake is a classic recipe that has been passed down through generations. This cake is perfect for any occasion, from birthdays to holidays. The light and fluffy texture of the cake paired with the rich and creamy icing make it a truly indulgent treat.

To make hot milk sponge cake, start by beating eggs and sugar together until light and creamy. Then, sift flour, baking powder and salt together. Next, heat milk and butter in a small, heavy-based saucepan until just boiling. Add the hot milk mixture to the cake mixture and mix well. Finally, bake in a preheated oven at 180 degrees Celsius for 25-30 minutes.

Once the cake is baked, sandwich layers of the cake together with half of the icing.

Why is it called tres leches?

A dense, moist “three milks” cake topped with a cloud of vanilla whipped cream. What makes it unusual is that after baked, it is perforated and soaked in a mixture of three different milk products: evaporated milk, sweetened condensed milk, and whole milk or heavy cream, hence the name Tres Leches. The word “tres” means “three” in Spanish, so the name of this cake literally translates to “three milks cake.” This refers to the three different types of milk used in the soaking syrup – evaporated milk, sweetened condensed milk, and whole milk (or heavy cream). Tres leches cakes are popular in Latin American countries such as Mexico, Nicaragua, Costa Rica, Panama, Guatemala, and Venezuela. The origins of the cake are unclear, but it is thought to have originated in Central America sometime in the 19th century. This dessert became popular in America during the mid-20th century when Latin American immigrants brought their culinary traditions with them. Today tres leches cakes can be found all over America – they’re often served at birthday parties and celebrations such as Cinco de Mayo. So why exactly is this cake soaked in three different types ofmilk? The combination of these ingredients creates a rich and moist cake that simply melts in your mouth. The evaporated milk adds a light sweetness while the sweetened condensed milk gives the cake its characteristic richness. And finally, whole milk (or heavy cream) helps to soften and tenderize the spongecake so that it’s easy to eat without being too dry or crumbly.