Best Hot Milk Sponge Cake Ii Recipes

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HOT MILK SPONGE CAKE I



Hot Milk Sponge Cake I image

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

1 cup all-purpose flour
1 teaspoon baking powder
2 eggs
1 cup white sugar
½ cup milk
2 tablespoons butter
¼ cup packed brown sugar
2 tablespoons butter, room temperature
½ cup flaked coconut
¼ cup chopped walnuts
4 tablespoons milk

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 SPONGE CAKE



Hot Milk Sponge Cake image

Make and share this Hot Milk Sponge Cake recipe from Food.com.

Provided by Brenda.

Categories     Dessert

Time 50m

Yield 1 9inch round cake

Number Of Ingredients 8

1/2 cup milk
1 tablespoon unsalted butter
1 cup sifted cake flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
3/4 cup superfine sugar
1 teaspoon vanilla extract

Steps:

  • Position rack in the lower third of the oven and preheat to 350 degrees F (175 degrees C).
  • Butter a 9-inch round layer pan and line with a parchment circle.
  • In a small saucepan, heat the milk and butter to almost boiling.
  • Set aside.
  • Sift together the flour, baking powder, and salt in a triple sifter.
  • Set aside.
  • Beat the eggs on medium-high speed in an electric mixer fitted with beaters or a whip attachment for about 2 minutes.
  • Gradually add the sugar, 1 tablespoon at a time, taking about 4-5 minutes to blend it in well.
  • Scrape the sides of the bowl occasionally.
  • The mixture will thicken and turn light yellow in color.
  • Reduce mixer speed to medium.
  • Add the vanilla, then pour in the hot milk IN A STEADY STREAM, taking about 10 seconds.
  • Immediately add the dry ingredients all at once, and beat just until blended, scraping the sides of the bowl as necessary.
  • Increase mixer speed to medium-high and beat 10 seconds.
  • The batter will be very thin.
  • Remove the bowl from the mixer and quickly pour the batter into the prepared pan.
  • Bake 30-35 minutes, or until the cake begins to come away from the sides of pan and is golden brown and springy to the touch.
  • Set on a cake rack to cool for about 10 minutes.
  • Run a thin knife around the sides of the pan to loosen.
  • Invert pan onto the rack sprayed with nonstick coating and peel off the parchment paper.
  • Invert again to finish cooling right-side up.
  • Store the plain sponge layer under a glass dome or covered with aluminum foil at room temperature for up to 3 days.
  • For longer storage, freeze.

Nutrition Facts : Calories 1417.8, Fat 27.1, SaturatedFat 13.3, Cholesterol 470.6, Sodium 1730.3, Carbohydrate 265, Fiber 2.3, Sugar 151.6, Protein 27.9

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