A cross between your dry, airy sponge cake and the dense, fattening butter cake, this tender-crumbed beauty is enriched with the addition of melted butter and full cream milk. Instead of deflating, I was relieved to find my stiff cake batter coming together beautifully with a few swift strokes. The original recipe for this simple yet delightful teacake is taken from The Cake Book by Tish Boyle who rightly claims that “there is something magical about the process of make a cake from scratch, a process that transforms a few simple ingredients – butter, sugar, flour and eggs – into culinary artistry”. I think I’m going to place an online order for a copy of her precious book right away!
HOT MILK SPONGE CAKE
1 1/3 cups cake flour
1 1/4 tsp baking powder
1/4 tsp table salt
1/2 cup whole milk
4 tbs unsalted butter
3 eggs, room temperature
3/4 cup granulated sugar
1 tsp vanilla extract
- Preheat oven to 175oC. Grease and line the base and sides of a 5-inch round baking pan with parchment paper.
- In a large mixing bowl, sift flour, baking powder and salt twice. Heat butter and milk in a saucepan till butter melts.
- Remove from heat and set aside. Using an electric mixer, beat eggs with sugar and vanilla until tripled in volume.
- Sift 1/3 of flour mixture into beaten eggs and fold in carefully with a spatula. Add the remaining flour in 2 more batches.
- Reheat milk mixture until just under a boil. Add the hot mixture to batter and fold in until homogenously distributed.
- Spoon batter into prepared pan and bake for 40- 45 minutes until golden. Turn out on a clean towel and cool completely.
Light & Fluffy Sponge… with Hot Milk?