Sunday, May 25, 2014
Hot Milk Sponge Cake
This is a nice sponge cake or maybe a nice tea cake. It is fairly simple to make and no egg separation needed. A little different compared to making a normal sponge cake where hot milk mixture is added into the batter, hence the name and it yields a very moist texture to the cake. There are various hot milk sponge cake recipes on the internet and this original recipe comes from Tish Boyle . I also see some pictures on the internet of this cake that really shows a very airy kind of texture, mine was not exactly airy of fluffy but still i regard it as one nice cake to be eaten on its own. I can have few slices at one time. Because i never thought of doing any frosting and just want to remain it plain, i did not reduce much sugar. At times i do think simple cake like this or butter cake is just so comforting.
As i'm writing this post, Malaysia is now playing the Thomas Cup 2014 badminton finals against Japan. At least this is something good to hear after a few unfortunate events happening in the country, Cmon Malaysia, Fight!
Recipe ( from www.atkokken.com ) with slight changes
makes one 9 inch cake
135gm sifted cake flour
1 1/4 tsp baking powder
1/2 cup whole milk/120ml ( i used 100ml )
4 tbsp /57gm unsalted butter
3 large eggs
3/4cup/150gm sugar ( i used 120gm )
1tsp vanilla extract
Position the rack in the center of oven and preheat oven to 350F/175C. Sift together the cake flour, baking powder and slat 2 times and set aside.
In a small saucepan, combine butter and milk and heat over medium heat just until butter is melted. Set aside. In a mixing bowl, beat eggs with bubble whisk attachment until well combined and frothy, about one minute.Gradually add in sugar and vanilla extract and continue beating at high speed for 6 mins until pale and tripled in volume. Sift one third of flour mixture over egg foam and gently fold it with a rubber spatula. repeat with remaining flour in 2 more additions. Heat up milk to just until boil. Add in all at once to the egg mixture and gently fold it to combine.
Pour batter into a 9 inch cake tin and bake the cake for 20-25mins until it springs back and a cake tester inserted in the center of the cake comes out clean. Cool the cake in the pan for 10 mins and invert the cake onto the wire rack and let it cool completely.
I am linking this post to Little Thumbs Up event organised by Bake for Happy Kids and My Little Favourite DIY and hosted by Tze of AwayofMind Bakery House with the theme 'MILK'
On another note, i would like to inform that there is a Rice Cooker Cake Challenge over at Everybody Eats Well in Flanders...meaning baking cakes using a rice cooker instead. So to those of you who do not own an oven or interested to know more abt baking using a rice cooker, please hop over to Everybody Eats Well in Flanders. You can find a list of bloggers who had tried and posted their cakes and recipes using rice cooker there.