Hot milk sponge cake is a fluffy old-fashioned vanilla cake. What makes it so unique from any other cake recipe is the mixing method used to produce the spongey air bubbles all throughout the cake. Beating the whole eggs for several minutes gives the cake a nice lift and a scrumptious texture. The cake flour results in a soft crumb which is what makes it so essential to this cake.
I made mine into a two-layer cake, then filled it with whipped white chocolate ganache, iced it with vanilla buttercream and topped it off with chocolate covered strawberries. As you can tell this cake is a blank canvas ready to be decorated with basically anything you desire! This is definitely a classic sponge cake recipe everyone should have on hand. 😊
- 4 large eggs, room temperature
- 2 cups granulated cane sugar
- 1 teaspoon vanilla extract
- 2 cups cake flour
- 2 and 1/4 teaspoons baking powder
- 1 teaspoon salt
- 1 and 1/4 cups whole milk
- 10 tablespoons unsalted butter, cubed
- Preheat the oven to 350 degrees.
- Grease and flour two 9 inch cake pans. Line with parchment paper.
- In a large bowl, beat the eggs for five minutes until they reach a thick consistency.
- Gradually stream in the sugar one cup at a time and beat until the mixture is smooth and thick.
- In a seperate bowl, sift the cake flour, baking powder, and salt. Whisk together.
- Slowly add the flour mixture to the eggs and sugar mixing on medium low speed. Do not over mix.
- In a small saucepan, heat the butter and milk just until the butter is melted.
- Gradually add to the batter and beat just until combined. Do not over mix.
- Pour the batter into each of the 9 inch pans. Bake for 30-35 minutes or until a toothpick comes out clean when inserted in the center of the cake.
Makes 10 servings
Adapted from Baking Is A Science