HOT MILK SPONGE CAKE II
This cake can be made in under 15 minutes, but be sure to follow the directions carefully. To ensure proper volume, the hot milk must be beaten rapidly into the batter, and the flour added immediately. When correctly made, the cake should rise to the top of the pan. This is also the perfect foundation for two American classics, Boston Cream Pie and Washington Pie.
Provided by MC
Categories Desserts Cakes Sponge Cake Recipes
Yield 8
Number Of Ingredients 8
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 177.4 calories, Carbohydrate 33.7 g, Cholesterol 51.5 mg, Fat 3.1 g, Fiber 0.3 g, Protein 3.6 g, SaturatedFat 1.5 g, Sodium 230.8 mg, Sugar 19.7 g
HOT MILK CAKE
I originally found the comfortingly named "hot milk cake" in a collection of old New England recipes and have been using it ever since. Milk and butter give it a tender crumb with a sturdy texture and, unlike many traditional white cakes, which often can be dry, this hot milk cake is moist and flavorful. Hot milk cake is technically a sponge cake made with the addition of baking powder and a large amount of butter. The texture is stronger than most sponges-it stands up beautifully to buttercream-but still light and airy enough to absorb a syrup, without becoming gummy or grainy. That means you can flavor it in many different directions or serve it on its own with berries and whipped cream. Hot milk cake is often used as the base for wedding cakes. This is a challenging cake, in that there are a couple of steps you need to manage simultaneously. The key to success lies completely in temperature control, so it is crucial that you have an instant-read thermometer at the ready. Two separate mixtures that started hot are combined only when they have cooled to the same room temperature. Using a thermometer will help ensure the proper emulsification of the subtly special batter.
Provided by Food Network
Yield Makes two 6 inch cakes
Number Of Ingredients 8
Steps:
- Liberally butter two 6-by-3-inch cake pans and dust with flour. Tap out the excess flour. Preheat the oven to 350 degrees F. Sift together the flour, baking powder, and salt into a bowl and set aside. In a saucepan over medium-low heat, combine the butter and milk and heat, stirring occasionally, until the butter is melted, 3 to 4 minutes. Alternatively, in a microwave-safe bowl, combine the butter and milk and microwave on high at 10-second intervals, stirring between each, until the butter is melted. Pour the milk mixture into a large bowl. Set aside and let cool to slightly above room temperature; an instant-read thermometer should register between 80 and 85 degrees F. You want the milk and butter to remain incorporated, so whisk the mixture occasionally and vigorously while it is cooling and up until you add it to the batter. In the top pan of a double boiler or in a bowl for a bain-marie, whisk together the sugar, eggs, and vanilla. Fit the top pan or bowl over (but not touching) simmering water in the bottom pan or a saucepan and gently warm the mixture, stirring, just until the sugar is dissolved and the thermometer registers 110 degrees F, about 10 minutes. Pour the egg mixture through a medium-mesh sieve into the bowl of a stand mixer. Fit the mixer with the whisk attachment and whisk on high speed until the mixture is light and fluffy and has cooled to slightly above room temperature (between 80 and 85 degrees F), about 10 minutes. (Note: The batter becomes more stable as the mixture cools; this is an important factor in creating a cake with good structure.) Stop the mixer. Add the sifted dry ingredients and mix until just incorporated, preferably by hand, lifting and folding in from the bottom center. Or, use the mixer set on low and whisk just until incorporated, about 5 seconds. Using a rubber spatula, scrape down the sides of the bowl and mix again just briefly by hand or machine. The batter should be smooth. Check the milk mixture to make sure it is fully cooled, then slowly pour it into the batter, whisking on low speed. Stop mixing as soon as the batter is well blended and smooth. Remove the bowl from the mixer, scrape down the sides of the bowl again, and fold by hand a few times with the spatula. Divide the batter between the prepared pans. Bake until the cakes are golden brown and a tester inserted in the center comes out clean, 30 to 35 minutes. Transfer to wire racks and let cool in the pans for about 20 minutes. When the cakes are cooled enough to handle the pans but still a tad warm to the touch, carefully run an offset spatula around the edges of the pans to loosen them, then invert the cakes onto the racks and remove the pans. Let cool for about 30 minutes longer. Wrap the cakes tightly in plastic wrap and refrigerate to ensure that the interiors are completely cooled before decorating, at least 1 hour or for up to 3 days. To freeze, wrap tightly in a second layer of plastic wrap and store in the freezer for up to 2 months.
CHOCOLATE HOT MILK SPONGE
Adapted from South African Gourmet Food and Wine-A moist delicious cake with a dreamy whipped cream filling and frosting.
Provided by Brenda.
Categories Dessert
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Sift flour, cocoa, salt and baking powder. Set aside.
- Beat eggs and sugar until thick and creamy. Add oil and vanilla.
- Beat 5 minutes.
- Add melted chocolate.
- Place milk and butter in saucepan and stir until butter has melted and mixture comes to a boil. Remove at once.
- Add milk mixture alternately to the egg mixture with sifted dry ingredients. (I do not let it cool before alternately adding with the dry ingredients.).
- Pour into 2- 9 inch round greased and floured (or use cocoa) pans and bake at 350* for 10-15 minutes.(do not overbake, layers are thin).
- Cool, fill and frost as desired.
- Filling instructions:.
- Beat all ingredients until spreading consistency (I beat quite stiff). Decorate with white chocolate shavings.
- Note: There is enough whipped frosting to generously fill in between the layers.
Nutrition Facts : Calories 675, Fat 43.7, SaturatedFat 24.2, Cholesterol 230.6, Sodium 294.1, Carbohydrate 63.9, Fiber 2.6, Sugar 38.8, Protein 9.5
HOT MILK SPONGE SHEET
Steps:
- Preheat oven to 400 degrees. Line bottom of pan with waxed or parchment paper so that the paper overhangs the pan at two opposite ends. Heat milk with butter in small saucepan over medium heat until butter melts. Reduce heat to low and keep hot but do not simmer. Sift flour with baking powder twice. Return to sifter and set aside. In a large heatproof bowl, use a hand-held whisk to combine sugar, eggs and yolks. Set bowl over or in a pan of barely simmering water. Warm the mixture, whisking occasionally, until it is lukewarm to the touch. (Alternatively, omit the water bath and hold the bowl directly over the stove burner, whisking vigorously for about a minute until the eggs are warm. This is the quickest, easiest method but you must whisk the eggs continuously to keep them from starting to scramble). Transfer bowl to electric mixer; beat at high speed until mixture has cooled, tripled in volume and has the consistency of thick whipped cream. Sift one-third of flour mixture over batter and fold it gently, by hand, using the largest rubber spatula you have. Fold in half the remaining flour; then fold in the remaining flour. Pour hot milk and butter into batter and fold well, scraping the bottom each time and bringing the batter up the sides of the bowl until you can no longer see traces of liquid. Transfer batter into prepared pan and spread evenly. Bake until cake is browned, starts to shrink from the sides of pan, and springs back when lightly pressed: about 10 minutes. Cool cake in pan, on a rack. When cake is cool, run a small knife or spatula around the edges to release before unmolding. Cool completely before filling.
CHOCOLATE FAIRY CAKES
Conjure smiles from family and friends with easy chocolate fairy cakes - they have a lovely light sponge and buttery icing
Provided by Liberty Mendez
Categories Afternoon tea, Dessert
Time 40m
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line a 12-hole bun tin with paper cases. Put the sugar and butter in a bowl and beat together until light and fluffy. Gradually mix in the eggs and vanilla until combined.
- Add the flour, cocoa powder and baking powder to the bowl and mix to make a smooth batter. Fold the milk through to loosen. Divide the mixture between the cases using a spoon. Bake for 20 mins, or until a cocktail stick poked into the centre of one of the cakes in the middle row comes out clean. Leave to cool in the tin for 5-10 mins, then transfer to a wire rack to cool completely
- While the cakes are cooling, make the icing. Beat together the butter, icing sugar and cocoa powder in a bowl for 5-10 mins, until you have a smooth, creamy consistency. Add the milk to loosen if needed. Pipe or spread on top of the cooled cupcakes.
Nutrition Facts : Calories 255 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
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 SPONGE CAKE
Make and share this Hot Milk Sponge Cake recipe from Food.com.
Provided by GothicGranola
Categories Dessert
Time 45m
Yield 9-10 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 163.8, Fat 1.7, SaturatedFat 0.5, Cholesterol 47.3, Sodium 133.8, Carbohydrate 33.9, Fiber 0.4, Sugar 22.4, Protein 3.4
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