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 III
A quick and easy recipe for a fluffy cake. Great with strawberries!
Provided by PRICKLY PEAR
Categories Desserts Cakes Yellow Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour and baking powder. Set aside. Heat milk and butter in a small saucepan until just boiling, then remove from heat and set aside.
- Beat eggs until thick and pale yellow in color. Beat in sugar, salt, vanilla and almond extract. Reduce mixer speed to medium and add hot milk in a steady stream. Quickly beat in flour mixture. Spread batter into prepared pan.
- Bake in the preheated oven for 30 to 35 minutes, or until the center springs back when lightly tapped.
Nutrition Facts : Calories 229 calories, Carbohydrate 45.2 g, Cholesterol 66.2 mg, Fat 3.2 g, Fiber 0.6 g, Protein 4.9 g, SaturatedFat 1.4 g, Sodium 207.3 mg, Sugar 29 g
HOT MILK SPONGE CAKE
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
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
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.
HOT MILK SPONGE CAKE WITH BROILED TOPPING
I don't remember where I got this from, but have been making it for years. It's easy and quick, and can bake while you are having supper. The recipe for the cake portion is already listed on Zaar Recipe #58603, however this one has the topping. It is also very delicious plain.
Provided by Diana 2
Categories Dessert
Time 40m
Yield 9 serving(s)
Number Of Ingredients 11
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 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.
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