Best Hot Milk Sponge Cake With Broiled Topping Recipes

HOT MILK SPONGE CAKE WITH BROILED TOPPING

Steps:

• Preheat oven to 350*. Grease a 9 x 9 baking dish.
• In a small bowl, beat eggs for 4 minutes.
• Slowly add sugar. Beat 4 minutes.
• Add vanilla and mix thoroughly.
• In a separate bowl combine dry ingredients.
• Add to the egg mixture and mix just until blended.
• Heat milk and butter just until milk starts to foam.
• Add to batter and mix well.
• Bake for 25 minutes at 350*. Frost while warm.
• Topping:.
• Cream butter and sugar.
• Add coconut and mix well.
• Spread on cake while warm.
• Broil for 4 - 5 minutes, or until golden brown.
• You MUST keep an eye on this as it will burn very easily.

HOT MILK SPONGE CAKE I

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.

HOT MILK SPONGE CAKE

Steps:

• Beat eggs until light; add sugar. Mix flour, baking powder and salt.
• Put butter into milk and bring to a boil. Add this after flour mixture has been added.
• Add vanilla.
• Pour into greased and floured funnel pan and bake at 350 degrees for 40 minutes.

HOT MILK CAKE

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.

VICTORIAN HOT MILK SPONGE CAKE

Steps:

• Preheat oven 350 degrees.
• Grease and lightly flour a 9x1 1/2 inch or 8x 1/2 inch round baking pan. In a small mixing bowl stir together flour, baking powder and salt. Set pan and flour mixture aside.
• In a medium mixing bowl beat egg with an electric mixer on high speed for 3 to 4 minutes or until thick and lemon-colored. Gradually add sugar, beating on medium speed 4 to 5 minutes or until sugar is almost dissolved. Add flour mixture. Beat low to medium speed "just until combined".
• In a small saucepan heat the milk and butter just until butter melts. Stir warm milk mixture into egg mixture. Pour batter into prepared pan; spread evenly.
• Bake about 18 minutes or until cake top springs back when touched. Cool cake in pan on a wire rack for 10 minutes. Loosen cake from sides of pan. Invert cake onto a wire rack and cool completely.
• To make ahead, wrap cooled cake in freezer wrap or foil and freeze for up to 1 month. Thaw at room temperature before using.

HOT MILK SPONGE CAKE

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.

HOT MILK SPONGE CAKE

Steps:

• Preheat oven to 325 degrees F.
• In mixing bowl, beat eggs.
• Add sugar and vanilla.
• Beat until light.
• In a separate bowl, combine flour, baking powder and salt.
• Fold dry ingredients into egg mixture.
• In a small saucepan, bring milk and margarine to a boil.
• Slowly add milk mixture to batter, stirring carefully.
• Pour into greased and floured cake pan (7 x 12 inch or 9 x 9 inch).
• Bake 30-35 minutes.
• I often make this into a lemony cake. I add the zest of one lemon to the cake batter, and use the juice of the lemon with icing sugar to make a glaze.