Super Moist Hot Milk Sponge Cake

Moist Hot Milk Sponge Cake is an old-fashioned Recipe for Sponge Cake that you’ll really love. The cake is so moist and fluffy and has a soft velvety crumb and a golden exterior.

Looking for a classic dessert recipe that’s perfect for any occasion? Try this delicious hot milk sponge cake recipe that’s sure to impress your guests!

You could have this cake plain or simply top it with some whipped cream or marmalade and enjoy it with your hot cup of tea or coffee.

The method of preparing this Moist Hot Milk Sponge cake is easy but it differs from the regular sponge cake. Here, instead of creaming the butter and sugar, we first cream the eggs and sugar and then add the dry ingredients. Finally, we add the butter melted in hot milk. The milk should be hot but not hot enough to cook the eggs.

The cake is so soft and moist with a golden top and velvety crumb that I am sure that you will fall in love with this. But the key here is not to over-mix the flour but to fold the melted butter and hot milk gently into the flour. The butter coats the flour and prevents it from forming gluten. This then results in a moist hot milk sponge cake with a soft and velvety crumb.

If you’re in the mood for a sweet treat that’s both classic and delicious, look no further than this hot milk sponge cake recipe. With its light and fluffy texture and rich, buttery flavor, this dessert is perfect for any occasion, from birthdays to dinner parties. Plus, it’s easy to make and sure to impress your guests!

Table of Contents

• Ingredients for Moist Hot Milk Sponge Cake
• Tips for making perfect cake
  • How to make Moist Hot Milk Sponge Cake
  • Watch the Video
  • If you like this cake then you may also like
  • Printable Recipe Card

Ingredients for Moist Hot Milk Sponge Cake

You will need –

• All-purpose flour (maida) – 150 grams (1 cup + 2 tbsp)
• Sugar (powdered) – 150 grams (3/4 cup)
• 3 whole eggs
• Milk (hot) – 1/2 cup (check your cake batter and add accordingly)
• Butter – 60 grams (4 tbsp)
• Baking powder – 1 tsp
• Vanilla Extracts – 1 tsp

• FLOUR – I always like to use all-purpose flour for my cakes unless the recipe calls for any other flour like cake flour or wheat flour. However, you could substitute all-purpose flour with cake flour for a lighter cake. I have never tried this recipe with wheat flour though but if you like cakes with wheat flour then you must try this Moist Carrot Cake with Raisin .

• EGGS – It’s important to use ingredients at room temperature when baking. The key here is to first remove the eggs from the refrigerator when you plan to bake. Till you measure all the other ingredients, the eggs will attain room temperature and you can then proceed with the recipe.

• MILK – I generally add milk which is at room temperature to give the cake batter the desired texture. Also, when you add milk in light cakes such as this Hot Milk Sponge Cake or Mawa Cake it gives the cake a lovely golden brown exterior. For this cake recipe, we heat the milk and then melt butter in it. We then switch off the flame and cover the milk to keep it hot. The milk will stay hot till you whip up the cake batter, but not hot enough to cook the eggs in the batter.

• BUTTER – Butter gives the cake a rich taste and flavour and I prefer adding salted butter to my cakes. If using unsalted butter then add a pinch of salt to the cake batter to balance out the taste. You could also use oil instead of butter but use only flavourless oil.

• SUGAR – Use caster sugar for all your baking needs, especially cakes and cookies. Caster sugar being fine is easier to dissolve while creaming. You can also measure your regular granulated sugar and roughly powder it in your mixie jar.

• VANILLA – Use a good quality vanilla extract for your cakes and this is easily available in all cake shops.

• BAKING POWDER – Baking powder expands the air bubbles in the cake thus making it light and fluffy. Use any good quality baking powder available locally.

Tips for making perfect cake

• Sift the flour at least three times before adding it to the cake. The four becomes airy and thus results in a soft and fluffy cake that’s just perfect.

• Beat the eggs for a good 5 minutes till you see air bubbles in them. These air bubbles interact with the baking powder and expand to get a fluffy cake. It is also important to have the eggs at room temperature before whipping them.

• Use caster sugar for your cakes as it melts easily during whipping. If you cannot lay your hands on caster sugar then powder granulated sugar in a mixer jar and use it.

• Always test your baking powder before use. To do this add a quarter teaspoon of baking powder to half a cup of hot water and observe the reaction. If this starts forming then your baking powder is active and fit for baking.

• Buy good quality vanilla extract for your baking needs. The perfect vanilla extract will give your cakes and cooking an exotic flavour that feels and tastes rich. If you have the vanilla beans go ahead and use them to get awesome results.

• Measure all your ingredients and use them according to the recipe. It is also important to have these ingredients at room temperature when you decide to bake, for best results.

• Last but not the least, know your oven. The recipe may call for a certain temperature for baking but as we all know that every oven differs. Hence, it is important to know the best temperature of your oven for baking different cakes.

How to make Moist Hot Milk Sponge Cake

Now that you have decided to bake this Moist Hot Milk Sponge Cake, measure all your ingredients and keep them ready. Also ensure that the ingredients are at room temperature, especially the butter and the eggs.

• In your mixing bowl, beat three whole eggs for at least 5 minutes or until you see enough bubbles. Use an electric beater or a hand whisk for this. Next add in the caster/powdered sugar and continue to beat till the mixture turns pale in colour.

• Sift and add all-purpose flour and the baking powder. It is recommended that you sift the flour and baking powder at least thrice for better results. Gently fold the flour into the eggs and sugar mixture to avoid gluten forming into the flour.

• In a small saucepan, heat 1/2 a cup of milk and 60 grams (4 tbsp) of butter over low heat until the butter is melted. Make sure to stir the mixture occasionally to prevent the milk from scorching. Once the butter is melted, remove the saucepan from the heat and set it aside to cool for a few minutes. The warm milk and butter mixture will help to create a light and fluffy texture in the cake. Mix it into the cake batter until just combined, being careful not to overmix.
• Pour the batter into a greased and floured 8-inch cake pan and bake at 180°C for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before removing it to a wire rack to cool completely.

• Once the cake has cooled down cut it into slices and serve with whipped cream, jam or berries for a delicious and classic dessert.

Watch the Video

If you like this cake then you may also like

• EAST INDIAN THALI CAKE

• MOIST DATE AND WALNUT CAKE

• DESICCATED COCONUT CAKE
• FRESH COCONUT CAKE

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Printable Recipe Card

Thanks for stopping by….

Love, Anita