Hot Milk Sponge Cake
Discover the timeless charm of Hot Milk Sponge Cake—a classic, ultra-fluffy dessert that’s as light as air and irresistibly moist. This easy-to-make cake derives its unique texture from a warm milk and butter mixture, gently folded into a batter of whipped eggs and sugar for the ultimate balance of richness and delicacy. With just a handful of pantry staples like all-purpose flour, vanilla extract, and granulated sugar, this versatile treat comes together in under an hour. Perfect as a standalone snack or dressed up with whipped cream, fresh berries, or a dusting of powdered sugar, this golden-hued cake is a crowd-pleasing favorite for any occasion. Simple yet elegant, Hot Milk Sponge Cake is the ideal baking recipe for beginners and experienced bakers alike!
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Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 4 large Eggs
- 1.5 cups Granulated sugar
- 1 cup Whole milk
- 2 tablespoons Unsalted butter
- 1 teaspoons Vanilla extract
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan, or line it with parchment paper.
Step 2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3
Using a stand mixer or hand mixer, beat the eggs on high speed until thick and pale yellow, about 3-5 minutes.
Step 4
Gradually add the sugar to the eggs and continue beating until the mixture is light and fluffy.
Step 5
In a small saucepan, heat the milk and butter over medium heat until the butter has melted and the mixture is hot but not boiling. Remove from heat and stir in the vanilla extract.
Step 6
With the mixer on low speed, gradually add the dry ingredients to the egg mixture. Mix until just combined.
Step 7
Slowly stream in the hot milk mixture while the mixer is on low speed. Beat until the batter is smooth and no lumps remain.
Step 8
Pour the batter into the prepared pan and spread it evenly. Tap the pan gently on the counter to remove any air bubbles.
Step 9
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 10
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before serving.
Nutrition Facts
| Serving size | (964.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2457.8 |
| Total Fat 52.6g | 0% |
| Saturated Fat 25.1g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 835.3mg | 0% |
| Sodium 1647.4mg | 0% |
| Total Carbohydrate 453.8g | 0% |
| Dietary Fiber 4.9g | 0% |
| Total Sugars 313.4g | |
| Protein 51.9g | 0% |
| Vitamin D 271.4IU | 0% |
| Calcium 443.2mg | 0% |
| Iron 11.9mg | 0% |
| Potassium 850.0mg | 0% |
Source of Calories