Best Babas Hot Milk Sponge Cake Recipes
HOT MILK SPONGE CAKE I
We make this, and top it with Broiled Coconut Topping! Really easy!
Provided by ZOOKIE
Categories Desserts Cakes Sponge Cake Recipes
Time 1h
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square pan.
- In a large mixing bowl, beat eggs for 4 minutes with electric mixer. Gradually add sugar; beat until light and fluffy, 4 to 5 minutes.
- Whisk together the flour and baking powder, and add to egg mixture until just combined.
- In a saucepan, heat 1/2 cup milk and 2 tablespoons butter until butter is melted. Gradually pour into the batter, mixing constantly. Pour into prepared pan.
- Bake in preheated oven until cake is golden and a toothpick inserted in the center of the cake comes out clean, 20 to 25 minutes.
- Remove cake from oven; preheat oven's broiler.
- Beat 1/4 cup brown sugar and 2 tablespoons butter until combined. Stir in milk to desired consistency. Stir in coconut and nuts. Spread over warm cake. Broil 4 inches from heat for 3 to 4 minutes, till golden.
Nutrition Facts : Calories 271.4 calories, Carbohydrate 42.6 g, Cholesterol 56.5 mg, Fat 10 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 5.1 g, Sodium 128.2 mg, Sugar 30.8 g
HOT MILK CAKE
This simple, old-fashioned milk cake tastes so good it will surprise you! As I remember my mom's delicious meals, this dessert was always the perfect ending. Mom always used "a dash of this and dab of that" to come up with what we thought was "the best"! -Rosemary Pryor, Pasadena, Maryland
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to batter beating on low speed until smooth. , In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat just until combined. , Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool on a wire rack.
Nutrition Facts : Calories 254 calories, Fat 9g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 154mg sodium, Carbohydrate 39g carbohydrate (26g sugars, Fiber 0 fiber), Protein 4g protein.
BABA'S HOT MILK SPONGE CAKE
This was my Mother-in-law's recipe and I just jazzed it up a bit. If you follow the directions and don't overbeat it, it will come out perfect every time. This is a good cake to serve on a napkin. It holds it shape and doesn't fall apart. My favorite fluffy chocolate frosting for this cake is in the McCall's Red Cookbook pg...
Provided by Anita Schatz
Categories Cakes
Time 1h
Number Of Ingredients 10
Steps:
- 1. You can just grease and flour your pan or do what I do to make it so easy to release from the pan. I cut a piece of either waxed paper or pastry paper and put in on the bottom of the pan. To get it to fit, just turn the pan upside down and lay your paper over it and tear it to fit the width of the pan. While holding the paper in place over the bottom of the pan, take a sharp pointed knife and slice the hole, then use your kitchen shears to cut the outer edge around the pan.
- 2. Grease and flour the inside of the pan with the paper in place.
- 3. Preheat oven to 375 degrees farenheit.
- 4. I like to have my ingredients in bowls or whatever you prefer ready to pour one after the other, so that being said...mix the flour, salt and baking powder together in one bowl but don't mix in the sugar.
- 5. You can either heat the milk with the butter in it on your stove top in a small saucepan or in the microwave in a glass 2 cup measuring cup. Never heat anything in the microwave in plastic...toxins releases into your food. I use my microwave for about 2 minutes and 10 seconds...only until milk is hot enough to melt the butter. Do not scald the milk or again, you'll have a dry, straw textured cake.
- 6. With electric mixer, beat the 4 eggs until a bit bubbly..about a minute. Don't overbeat or the cake will be dry and straw like in texture instead of firm and could drop after removing from oven. The reason for the room temp eggs is that they make the cake rise better if they're not cold. Remember that tip for all your baking.
- 7. Add the sugar, mix until blended on medium speed.
- 8. Add the vanilla or vanillas and mix well on medium speed. The butter nut is the jazz I talked about. You could just as easily use lemon or orange flavorings instead of vanilla.
- 9. Add the flour mixture and beat well on medium speed until it makes a nice looking batter. Don't overbeat. Adding too much air during beating will make it fall later.
- 10. Pour into your tube pan and place in center of oven. Bake 45-48 minutes. The top will be golden and your toothpick will come out clean when inserted.
- 11. Take a long thin knife and run it around the outer edge of the pan and the inner edge by the tube. Let cake rest for about 5 minutes before inverting and removing from pan. I like the way the top looks with either powdered sugar or a chocolate glaze or frosting, so I use my oven mits so I don't get burned to removed the cake from the pan. I just invert the pan on one hand as I quickly pull the pan off the cake. While holding it in my hand, I quickly remove the paper from the bottom of the cake and put my plate on the bottom and turn the cake right side up on the plate. Then be sure to put that plate with the hot cake on a cooling rack so the bottom doesn't get gummy.
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