Extra Soft and Super Easy Hot Milk Cake
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When it comes to timeless desserts, few can rival the classic Hot Milk Cake. Its light, fluffy texture and simple, yet versatile flavor make it a favorite for gatherings, celebrations, or even a cozy afternoon treat.
What is a Hot Milk Cake?
A Hot Milk cake is one of the foundational recipes in baking, cherished for its airy texture achieved without heavy leavening agents. Originating in Europe, sponge cakes date back to at least the 17th century and are believed to have gained popularity in Italy and later spread throughout the continent. In the U.S., sponge cakes are often a staple for layered desserts, shortcakes, and trifles. Their simplicity makes them the perfect canvas for a variety of toppings, from fresh fruit and whipped cream to rich chocolate ganache.
Why Everyone Will Love This Hot Milk Cake
Whether you’re a novice baker or a seasoned pro, this recipe delivers a foolproof way to create a delicious dessert that feels light but satisfies the sweet tooth. The sponge cake’s neutral flavor makes it adaptable—you can dress it up with frostings, syrups, or fillings to suit any occasion. It’s a dessert that feels both indulgent and comforting, appealing to kids and adults alike.
Tips for Perfecting Your Sponge Cake
- Let your eggs, milk, and butter come to room temperature before starting. This helps the ingredients combine more evenly.
- Once you add the flour, mix just until combined. Overmixing can result in a dense cake.
- Ensure the milk and butter mixture is warm but not boiling to avoid scrambling the eggs in your batter.
- Always preheat your oven to 350°F to ensure even baking.
- Use parchment paper to line your cake tin for easy removal and a smooth finish.
FAQ Section
1. Can I substitute whole milk for non-dairy alternatives?
Yes! Almond milk, oat milk, or soy milk can be used, though the flavor and texture may vary slightly.
2. What’s the best size for a cake tin?
A standard 9-inch round cake tin works perfectly for this recipe.
3. Can I add flavorings to the batter?
Absolutely! A teaspoon of vanilla extract or a dash of lemon zest will enhance the flavor without overpowering the cake’s simplicity.
4. How can I tell when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean, your cake is ready.
5. Can I make this cake gluten-free?
Yes, simply substitute all-purpose flour with a 1:1 gluten-free baking flour.
How to Store Your Sponge Cake
To keep your sponge cake fresh, allow it to cool completely, then wrap it tightly in plastic wrap. It can be stored at room temperature for up to two days or in the refrigerator for up to five days.
For longer storage, freeze it for up to three months—just wrap it in an additional layer of aluminum foil.
Ingredients
How to Make Hot Milk Cake
- Preheat your oven to 350°F (180°C). Line a 9-inch round cake tin with parchment paper.
- In a large bowl, use an electric mixer to beat 3 eggs and ¾ cup of sugar until the mixture is light and fluffy.
- Gradually sift in 1 2/3 cups of all-purpose flour and 2 teaspoons of baking powder, mixing on low speed until just combined.
- In a small saucepan, heat ½ cup of milk and ¼ cup of butter over medium heat, stirring until the butter melts. Ensure the mixture is warm but not boiling.
- Slowly add the milk and butter mixture to the batter in two parts, mixing at low speed after each addition until smooth.
- Pour the batter into the prepared tin. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve as is, or add your favorite toppings.
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