Recipe for tender sponge cake with hot milk
Sponge cake with hot milk is a universal baked product. It can be easily turned into an amazing fluffy cake, birthday cake or roll. The main thing is to find a proven recipe and use a suitable baking dish.
Note to housewives
To make the sponge cake fluffy and tasty, you need to take note of a few little tricks. Use the following tips and your baking will always be a success:
1. The container in which you will mix the ingredients must be clean and dry.
2. The sponge cake will turn out fluffy if you sift the flour twice.
3. Instead of baking powder, you can use soda. It is extinguished with a canteen or apple cider vinegar, lemon juice. To prevent the biscuit from acquiring an unpleasant aftertaste, add a pinch of soda to the baked goods.
4. The sponge cake will turn out more fluffy if you beat the whites and yolks separately.
5. Sugar can be replaced in the recipe powdered sugar. This dough kneads faster. And if you replace some of the flour with starch (no more than 20-30 grams), then the finished biscuit will be more fluffier.
6. You can also replace milk in the biscuit by using lemonade, sour cream, kefir or boiling water instead. Sometimes confectioners prepare sponge cakes with condensed milk.
7. The baking recipe can be supplemented with raisins, dried apricots, nuts and lemon zest. Dried fruits must be washed and dried before adding to the dough.
Most often, biscuits made with milk lose their fluffiness during baking. Housewives are in a hurry to check the readiness of baked goods and open the oven early. To ensure the biscuits remain airy and fluffy, do not open the oven door for 20 minutes.
Any biscuit becomes better if you let it sit for at least an overnight time. Therefore, it is advisable to bake the biscuit in advance. To make the cream airy, but at the same time keep its shape, the yogurt needs to be weighed in gauze for several hours. Well, the finished cake should also be given time to soak. So, consider your time, rushing here can have a negative impact!
It is advisable to use a detachable mold with a diameter of 24-26 cm. Since the thinner the cakes are, the better they will be soaked. The mold can be greased with oil, or you can line it with baking paper: a circle on the bottom and a strip around the circumference.
Let's start by preparing the sponge cake: sift the flour, baking powder, and salt twice.
Heat the milk and butter until hot to melt the butter.
Mix sugar with vanilla sugar.
Beat the eggs with a mixer at high speed for about a minute. Continuing to beat, gradually add sugar. Beat for about 10 minutes until fluffy and light.
Gently, in several stages, add the sifted flour to the beaten egg mass using a spatula, moving from bottom to top.
Heat the butter and milk again until very hot (no need to boil) and pour into the mixture in two batches. biscuit dough, stirring several times with a spatula. The mass is medium thick, voluminous, with a glossy sheen.
Carefully place the dough in an oiled baking dish and place in an oven preheated to 175 C for 20-25 minutes (until dry).
Cool the finished biscuit and let it rest, I leave it in the mold overnight. You can store the sponge cake for two or three days, then you need to remove it from the mold and wrap it in a bag.
Yogurt must first be weighed: line a sieve with gauze, pour out the yogurt, and place a bowl for the whey. Place in the refrigerator for several hours, I leave it overnight. I used homemade yogurt, half a glass of whey came out. You need to do the same with store-bought yogurt, otherwise the cream may turn out liquid!
As a result, you will be left with a dense milk clot.
Sprinkle the cherries with powdered sugar and leave for a while to release the juice. I have frozen cherries, I let them thaw a little and cover them with powdered sugar.
Carefully cut the biscuit into two layers. You can make the bottom cake a little thicker, since it will be soaked, but the top one will not.
Let's prepare the cream: beat the sour cream well with a mixer for 8-10 minutes, then gradually add powdered sugar and vanilla sugar, continuing to beat.
Add yogurt and beat a little more. You will get a lush cream that holds its shape.
Drain the resulting juice from the cherries and squeeze them a little. Add water to the juice so that you end up with about 150 ml of soaking liquid.
Soak the bottom cake.
Spread thickly with cream. Arrange the berries.
Cover with the second cake layer and press down slightly. Cover with cream. If the cream slips a little, put the cake and remaining cream in the refrigerator. The cream will set quickly. Then you can take out the cake and apply the remaining cream.
Grate the chocolate on a fine grater. Since the cream is very soft and airy, before sprinkling the cake with chocolate, I put it in the refrigerator for a while. The cream will set - then I sprinkle with chocolate chips.
The finished cake must be given time to soak, putting it in the refrigerator, preferably for 6-8 hours.
And now, finally, you can cut off a piece and treat yourself! Or maybe two pieces, because the cake turned out to be not at all heavy in taste and of medium sweetness! And with aromatic tea...
For me, a sponge cake with milk became with a real stick a lifesaver. In general, I'm used to baking regular classic sponge cake, but there were cases when it did not rise as we would like, and the sponge cake made with milk does not require ripening and is ready for use immediately. I’ve been wanting to try it for a long time, but somehow it didn’t work out, since I rarely bake cakes, and for home tea parties I prefer muffins and pies. But I finally took the plunge and baked it! And you know, now I will definitely use this particular biscuit in cakes! I liked its structure, the sponge cake springs well and turns out incredibly tasty. You can simply sprinkle it with powdered sugar and serve it with tea. Delicious!
In a mixer bowl, beat the eggs until they double in volume, add sugar little by little and beat together until white.
Pour the mixture into a bowl and sift the flour with baking powder, vanilla and salt.
Pour milk into a saucepan and add to it butter, boil.
Pour the hot milk mixture into the dough and stir immediately.
The dough should be homogeneous, without lumps.
Line the mold with parchment and pour the dough into it.
Preheat the oven to 175 degrees and bake the biscuit for 30 minutes.
Use the finished sponge cake with milk at your discretion: to make a cake or pastries, or immediately sprinkle with powder and serve with tea.
Bon appetit!
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- Eggs category 1 - 3 pcs.
- Sugar - 160 g
- Vanilla sugar - 10 g
- Milk - 120 g
- Butter - 60 g
- Flour - 165 g
- Baking powder - 6 g
- A pinch of salt
Close Printing ingredients
- airy, tender, very tasty and beautiful! Step by step recipe with photo and detailed description cooking technologies. The instructions are so detailed and clear that even beginners will succeed!
Hello! With you - Tori Pteat! Today we have a sponge cake with hot milk! I don’t know who wrote the recipe, but thanks to him: the recipe is great! The sponge cake turns out tall, fluffy, airy, tender, tasty and beautiful, which is important! It will be an excellent base for your cakes. Let's do it together!
First, let's prepare all the products. This is more convenient than rushing around the kitchen in search of a sieve or baking powder)
Break 3 eggs into a large bowl (I used category 1).
Then pour 120 g of milk into a saucepan and put in 60 g of delicious butter 82.5% (not spread!).
Sift 165 g of flour, 6 g of baking powder and a pinch of salt into a separate dry container.
Mix everything well with a whisk.
Add 160 g of sugar and 10 g of vanilla sugar to the eggs.
Beat eggs and sugar with a mixer at high speed. You need to beat for a long time. The exact time depends on the power of your mixer. I have a standard, simple 450 watt household mixer and I beat with it for at least 10 minutes. The mass should become fluffy, light, and creamy. The corollas leave marks on it, although not for long)
The egg-sugar mass does not linger on the corollas, but falls from them in such a thin ribbon.
About halfway through the whipping process, put our milk and butter on the fire. We need the milk to boil and the butter to dissolve in it.
As soon as the egg-sugar mass is ready, pour flour into it in parts.
Gently, but at the same time quite actively and quickly mix with a silicone spatula, as if prying the mass from below and moving it to the top. Like when kneading.
Pour in some of the hot milk and butter.
Mix lightly with the same gentle folding movements, while turning the bowl in a circle, counterclockwise. I emphasize that the movements should be careful and precisely pry the dough from below, there is no need to mix the dough chaotically or with nervous circular movements: this way you will break the air bubbles formed when beating the eggs and the sponge cake can turn out to be knobbed and dense, like a sole.
Add some of the flour again and quickly stir it in. Not for long!
Again - hot buttermilk!
And the remaining flour. The dough is ready. It turns out a little more liquid than a classic sponge cake.
Pour it into a mold lined with parchment. And put it in an oven preheated to 165-170 degrees for 40-50 minutes. It may take an hour. However, as always, the exact temperature and baking time depend on the characteristics of your oven. Experienced cooks They know that ovens are all different, and you have to adapt to each one.
In general, I usually bake biscuits in a pastry ring without a bottom; the biscuits turn out smooth and high. But here I decided to use a regular sliding form: according to those who had already prepared it, the dough was liquid, and I was afraid that it would leak out. The biscuit turned out smooth, beautiful and high, but it seems to me that even in the ring everything would have been fine. at its best. If you have a ring, you can bake in it, just make an improvised bottom out of foil.
We check for readiness as usual - with a dry splinter: inserted into the middle, it should come out dry, without traces of dough. The biscuit itself is slightly springy.
Please note that I have a mold with a diameter of 18 cm and a height of 6.5 cm. The sponge cake almost reaches the top. If your mold is the same diameter, but lower, be careful so that the dough does not run away)
As always, if the cake is too burnt on top and the inside is not yet ready, place some foil on top, shiny side up. If, on the contrary, it gets too hot from below, place a heat-resistant container with water on the level below.
Let the finished sponge cake cool slightly and run a knife between the walls of the mold and the sides of the sponge cake.
And further. You see, the middle has burst? This is because the temperature was a bit high: I was baking this biscuit for the first time and did not yet know exactly at what temperature in my oven it would turn out best. But it's not scary at all! First of all, it burst just a little! We turned it over onto a wire rack, let it rest - and the sponge cake became an even cylinder!) And secondly, I always cut off all the lids anyway: I love neat cuts!
Wrap the finished biscuit in cling film and let it rest for at least 8 hours. You can - on the table, you can put it in the refrigerator. After this it will be much more convenient to work with it.
We cut the resting sponge cake into cake layers and make some very tasty cake!)
Look at the cakes! Lush, porous, airy! Spongy) No wonder sponge cake in English it’s a sponge cake) Although they have completely different biscuits there)))
Attention: the cakes are very delicate and fragile, be careful when assembling. Despite the presence of butter and milk, the sponge cake is not too moist on its own, so I recommend soaking it.
That's what we did sponge cake with hot milk! Another wonderful, working recipe for you!)
Delicious and beautiful cakes to you!
If you want to make a cream cake, you first need to prepare the base. A recipe with a photo of a sponge cake made with milk will help you prepare a delicate preparation for any cake. This is an American type of sponge cake. It is airy and goes well with creams and fresh fruits.
A sponge cake made with milk can be coated with cream and decorated with berries.
Ingredients
Vanillin 1 pinch Salt 1 pinch Baking powder 7 grams Chicken eggs 3 pieces) Sugar 150 grams Wheat flour 170 grams Butter 60 grams Milk 120 milliliters
- Number of servings: 6
- Preparation time: 20 minutes
- Cooking time: 40 minutes
Classic sponge cake with milk
Please note that only hot milk is used for this dessert. This is an important requirement.
Cooking technology:
- Sift the flour so that it is saturated with oxygen. Mix it with vanilla, salt and baking powder.
- Mix the eggs with sugar and start beating them with a mixer at high speed. Beat for at least 5 minutes. During this time, the egg mass should increase in volume by about 2 times.
- Divide the flour into 2 portions. First add one portion into the egg mixture, then the second. Mix the dough in one direction only. It is better to use a spatula for this rather than a spoon.
- Place butter in hot milk and place the pan on the fire. When the butter melts, pour the mixture into the dough in small portions. Knead the dough quickly.
- Line a baking pan with parchment, pour the dough into it and bake it at 170°C for about 35-40 minutes.
Using the same recipe you can also prepare chocolate sponge cake. To do this, 30 g of flour must be replaced with 30 g of high quality cocoa powder.
Milk sponge cake recipe without eggs
This recipe is suitable for vegetarians and people allergic to chicken eggs.
- 300 ml milk;
- 1 tbsp. flour;
- 10 ml vegetable oil;
- 1 tsp. soda slaked with vinegar;
- 1 tbsp. Sahara.
How to cook:
- Heat the milk until it is a little warmer room temperature. Add sugar to it and stir until it is completely dissolved.
- Add soda to the mixture and begin to gradually add flour, while thoroughly stirring the dough. To avoid lumps, you can use a mixer, just don’t turn it on at too high a speed.
- Grease a mold with high sides vegetable oil and pour the dough into it. Bake the sponge cake in a preheated oven for 35 to 50 minutes, depending on your oven. Baking temperature – 180°.
Please note that baking soda for this recipe can be extinguished not only with vinegar, but also with lemon juice. You can also use baking powder instead.
