Hot milk sponge cake is a very airy, tender, and incredibly delicious dessert. It's one of the most successful cake variations, easily mastered even by novice cooks. Importantly, this recipe produces a very tall cake layer, allowing it to be easily cut into three pieces.

Hot milk sponge cake tastes a bit like a waffle cone of ice cream, so it pairs perfectly with buttercreams and plombir cream. However, it's so moist that you can eat it simply as a bun with tea or milk.

Recipe with step-by-step photos

American hot milk sponge cake

Making an American sponge cake doesn't take much time. The key to a fluffy crust is well-beaten eggs. It's also important to gradually mix the dry and wet ingredients to prevent the dough from collapsing and forming lumps.
Nutritional value per serving
311.3 kcal
  • Proteins: 7 g
  • Fats: 11.9 g
  • Carbohydrates: 44.2 g
*Nutritional value is calculated per 100g of ingredients
  • Total time:
  • Complexity:
    A simple recipe.
  • Number of servings: 1

Ingredients

Servings
  • Milk
    420 ml
  • Sugar
    150 G
  • Egg C0
    3 pcs
  • Butter 72.5%
    60 G
  • Wheat flour
    165 G
  • Baking powder
    7 G
  • Vanilla sugar
    8 G
  • Salt
    3 G

Preparation

Step 1

Prepare all the ingredients. The milk and butter can be straight from the refrigerator, as they will be heated over the stove anyway.

Step 2

Beat eggs with a pinch of salt and sugar.

Step 3

We don’t aim to beat it until stiff peaks form, but we do beat it until it becomes fluffy.

Step 4

Combine dry ingredients and mix.

Step 5

Place the butter in a saucepan, pour in the milk and heat until a homogeneous mixture is obtained.

Step 6

In two or three stages, add dry ingredients to the egg mixture.

Step 7

Mix until you get a homogeneous dough.

Step 8

Immediately after boiling, add the milk mixture to the dough and mix gently.

Step 9

Transfer the dough to a pan lined with parchment paper.

Step 10

Place the sponge cake in the oven and bake for approximately 35 minutes at 165 degrees.

Step 11

We check the readiness of the biscuit using a wooden stick or a toothpick.

Step 12
Hot milk sponge cake - photo

After the sponge cake has cooled to room temperature, carefully remove it from the mold.

Step 13

The cake layers are fine-pored and tender. After cooling for a few hours, spread the sponge cake with cream.

5 secrets of hot milk sponge cake

To ensure that the American sponge cake turns out tall, tender, and porous, be sure to follow the basic steps of this recipe:

  1. Use room-temperature eggs. Remove them from the refrigerator a few hours before whipping to ensure fluffier foam and a softer cake.
  2. Add the creamy milk mixture into the dough immediately after it boils.
  3. If you don't have a food processor, separate the eggs into yolks and whites before whisking.
  4. Preheat the oven so that the dough can be baked immediately after adding the hot milk.
  5. Don't remove the sponge cake immediately after baking. Leave it in the turned-off oven with the door slightly open—this way, it will cool gradually.

A similar video recipe: Vanilla sponge cake with hot milk and butter

If you enjoyed American cake, be sure to try a similar recipe: vanilla sponge cake. It also uses hot milk and butter, but the cooking method is slightly different. In this version, it's best to use vanilla essence or natural vanillin instead of vanilla sugar.