Hey guys! I’m here with a super simple vanilla cake that uses an interesting method. You can use this cake as a base for a layer cake, tres leches cake, or frosted cake, but I really like it plain with a little powdered sugar dusted on top.
This is a hot milk cake, and it can all be mixed together by hand for a fluffy, simple sponge that tastes so good. Let’s get to it!
This is a sponge cake, but not a super classic version. We’re still starting by whipping eggs and sugar until they become really thick and fluffy.
This takes about 5 minutes of beating with an electric hand mixer- here’s what it looks like when it’s just mixed, and then after it’s fully thickened and whipped. This is when we’re adding in some vanilla bean paste as well, and you want to be generous!
After that we’re going to sift in the dry ingredients, which is flour, salt, and baking powder. A lot of traditional sponge cakes only use eggs to leaven the cake, but the addition of baking powder makes this cake a little more fool proof.
Finally, we’re going to fold in some hot milk and melted butter. It seems a bit odd to add hot milk into a cake batter, but it works really well here. You want the milk to be hot to the touch, but not boiling. Once the batter is fully mixed, it’s off to the oven.
The cake will reach a deep golden brown when it’s done baking. Let it cool in the pan, and then remove it to slice and serve! I like mine dusted with powdered sugar, but you can also frost it if you prefer with your fav frosting!
Here are my best tips and tricks for making a great hot milk sponge cake:
Enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
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