|Cake batter! nomnomnom.|
Yes, more super old baking posts!
This was a cake intended for a friend who’s quirky enough not to like cakes. I already converted his “Danish cookies only” mentality with my ginger molasses cookies so it was time to do the same for cake! ;D
I could’ve went the whole fudge cake direction but I wanted something simple and yummy, not too sweet or decadent. Hot-milk sponge cakes are my go-to cake when I’m craving something sweet and fluffy FAST.
Hot-Milk Sponge Cake (from Better Homes and Gardens “New Cook Book”
Makes one layer 9-inch cake
1 cup flour
1 tsp baking powder
1 cup sugar
½ cup milk
2 tbsp margarine OR butter
- Preheat oven to 350oF. Grease a 9x9x2-inch pan or 9-inch round pan.
- Beat eggs on high speed until thick, 4 min.
- On medium, slowly add sugar. Beat until light and fluffy, 4-5 min.
- Sift flour and baking powder.
- On low to medium speed, add flour mixture. Mix until just combined.
- In a saucepan, heat and stir milk and margarine/butter until the latter’s melted.
- Add to batter. Beat until combined.
- Pour into prepared pan. Bake until a toothpick/cake tester comes out clean, 20-25min.
- Serve warm or cool.
See?! The ingredients are pure bare bones for a cake yet the result is always so satisfying. I always dock off a few tablespoons of sugar because 1 cup is just too much for my tastes (and my family’s; who usually snacks on it if not me).
The whole hot-milk concept comes from heating the butter and milk. Milk + heat = soothing and makes for a different cake than cold or room temp milk. Try it! :D
Here are steps 2 to 5. I always get so happy when I reach the fluffy, light texture stage. It’s just so satisfying!
Now the melted butter and heated (scalded) milk goes in.
Oh boy check out the ribbons when you pour the batter in the pan!!!!! Gaah.
Pre-oven trip. Post-oven. Odd. I feel like in the past times that I’ve baked this cake, it rose more. Time to replace my baking powder?
|Nice golden yellow crust. Not lopping this off to ice it!|
Since I baked it in a square pan, it only made sense to cut it up into square slices! It’s now ready for consumption! It’s got bounce and it’s fluffy as a cloud, almost. Best part is the flavour that the scalded milk imparts along with the eggs. I swear, one day I’ll be able to accurately translate it from Chinese…
Here’s my baking buddy of the day in the background, being all pensive, my good friend Stella, who finished her undergrad this year!! Congrats Stella!
You really don’t need icing on here. :D If you really feel like icing it, then go for it! This is a plain vanilla buttercream but you can definitely go the cream cheese frosting route or chocolate. I think some sort of citrus buttercream would work too. Go crazy! Hot-milk sponge cakes are like a blank canvas. A very tasty one!
4.5 out of 5 NOMs