Hot Milk Sponge Cake is a light airy textured sponge vanilla cake and this is such an easy to make cake. I have shared step by step pictures for today’s post also you can prepare this cake batter using a manual hand whisk too. The cake went disappeared in few minutes also I noticed
egg smell during my first bake, so I added some cardamom powder for the later bakes. I made it twice this month while visiting friend’s houses and this is such a perfect tea time/after school snack that I would strongly recommend.
Due to overwhelming response from followers I have updated the same recipe with egg less / egg free version of Hot milk sponge cake ( Jump to eggless version here), its also a super hit recipe.
Yield: 12-16 servings.
Hot Milk Sponge Cake Ingredients
Ingredients
Unbleached All Purpose Flour – 2 and 1/4 Cups / 270 grams
Eggs – 4 Numbers (Large)/1 cup or 240 ml
Milk – 1 and 1/4 Cups / 307 grams
Unsalted Butter, cubed – 10 Tbsp/ (1 stick + 2 Tbsp) / 142 gms approx Regular Sugar – 2 Cups / 400 grams (You may reduce 1/4 Cup)
Vanilla Extract – 1tsp (5ml)
Cardamom Powder – 2tsp (If not using then take 2 tsp of vanilla extract for the whole recipe)
Baking Powder – 2 and 1/4tsp or (9 grams)
Salt – 1/3tsp (pinch more than 1/4tsp)
Cake Pan Size :- 13-in. x 9-in.
Hot Milk Sponge Cake Preparation
- In a mixing bowl add flour, cardamom powder (if using) and baking powder, keep aside.
- In a large bowl, beat eggs (Pic 1) on high speed for 5 minutes or until thick and lemon-colored (Pic 2).
- Gradually add sugar (Pic 3), beating until mixture is light and fluffy.
- Add in vanilla extract and gradually add flour mixture (Pic 4) to the batter beat at low speed until smooth (Pic 4).
- In a small saucepan, heat milk and butter, stir at regular intervals and heat until butter is melted.
- Gradually add the hot milk + butter mixture to the batter (Pic 6), beat just until combined (Pic 7&8).
- Pour into a greased baking pan, since mine is a non stick pan i just greased it with butter and flour (Pic 9&10).
- Tap the pan and bake at preheated oven at 350°F or 180° C for 30-35 minutes or until a toothpick inserted near the center comes out clean (Pic 11).
- Cool on a wire rack and slice it as desired (Pic 12).
- You can decorate the cake as you wish.
Eggless Hot Milk Sponge Cake Recipe
The texture may vary from the pics shown and will post a separate Eggless Hot Milk Post with Video later HERE !
Ingredients
Unbleached All Purpose Flour – 2 and 1/4 Cups / 270 grams
Hung Yogurt + Condensed Milk – 1 cup or 240 ml (half cup each)
Milk – 1 and 1/4 Cups / 307 grams (you can use milk 1 cup and cond milk 1/4 cup here and reserve 1/4 cup of milk you may or may not need for egg less cake)
Unsalted Butter, cubed – 10 Tbsp/ (1 stick + 2 Tbsp) / 142 gms approx Regular Sugar – 1.25 Cups (adjust depending on the condensed milk you use)
Vanilla Extract – 1tsp (5ml)
Cardamom Powder – 2tsp (If not using then take 2 tsp of vanilla extract for the whole recipe)
Baking Powder – 2 and 1/4tsp or (9 grams)
Salt – 1/3tsp (a pinch more than 1/4tsp)
Eggless Hot Milk Sponge Cake Preparation
- In a mixing bowl add flour, cardamom powder (if using) and baking powder, keep aside.
- In a large bowl, beat yogurt and condensed milk with sugar until it foams up.
- Gradually add flour mixture (Pic 4) to the batter beat at low speed until smooth (Pic 4).
- In a small saucepan, heat milk and butter, stir at regular intervals and heat until butter is melted.
- Gradually add the hot milk + butter mixture to the batter, beat just until combined.
- Finally add vanilla extract.
- Pour into a greased baking pan, since mine is a non stick pan i just greased it with butter and flour.
- Tap the pan and bake at preheated oven at 350°F or 180° C for 30-35 minutes or until a toothpick inserted near the center comes out clean.
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Wow mouthwatering cake. Will try
Very nice I’m going to try the eggless version later but the one with eggs tomorrow itself…THANK YOU
so soft i looks
Cake looks soft and spongy..
Without egg i want prepare wil u plz tell substitute. Thanks in advance
I didn't try egg less version let me update if i make so…
U can use milkmaid 1/2tin for this instead of egg… And reduce the sugar to its half.. @Tejaswini
U can use milkmaid 1/2tin for this instead of egg… And reduce the sugar to its half.. @Tejaswini
yes you can try but i didn't try an egg less version so far. If using milkmaid definitely reduce the sugar quantity.
Looks absolutely fab!!
following your blog…I will be happy if you follow me back… nice cake
Hi thanks for sharing the recipe. Just a quick question.. Is the milk hot while mixing it in the eggs mixture or v need to make it warm n then mix it. Thx
The temperature of the milk is, it has to melt the butter, no need to heat again once the butter melts completely take it off from heat and add it immediately to the cake batter.
cake looks so perfect and spongy
yummy cake, love its texture. Looks super soft.
yummy cake, love its texture. Looks super soft.
I am gonna try this one. I have a query, i am gonna bake this in convection microwave and I have been baking my cakes at 180deg. You mentioned it as350deg here. Can u please clarify on the temp. for baking in the convection mode?
Priya its 350F or 180C, yes the same temperature
I am gonna try this one. I have a query, i am gonna bake this in convection microwave and I have been baking my cakes at 180deg. You mentioned it as350deg here. Can u please clarify on the temp. for baking in the convection mode?
Hi
Whenever I have made d cake, my cake got cracked from upper side…what will b d reason???
It does rise nicely though
lot of reasons i can say like over baking, over mixing the batter, oven temperature is too high and not taping the batter before keeping it in the oven. If you are using 350 F next time try to reduce to 325 F and bake it out. Hope this helps.
Thanks Sangeetha for the tips…
Next time I will keep these things in mind and try to make accordingly
Hi
I tried your recipe and the cake turned out to be perfect. Thanks a lot.
thank you so much for the try 🙂
Hi
I tried this recipe and cake turned out perfect. Thanks for recipe. I learned new recipe for you.Thanks a lot once again.
thank you thank you so much, appreciate your valuable comment 🙂
Bookmarked this recipe sometime back and tried it today. It was soo yum. Loved the texture. My 2 year old just loved it.
thank you so much, appreciate your valuable comment 🙂
Hi Sangeetha, what is supposed to be the consistency of the batter? Is it too liquidy? Mine happened so… hence I have tried only half the batter. It's in the oven. Fingers crossed. Should I add a bit of flour in the next batch?… btw I have used self raising flour.. as I didn't know what would unbleached flour be… please help
Sunisha, Yes unlike other cake batter this is little runny (you can check the conssitency in stepwise picture 10 above. 1 cup self raising flour = 1 cup all purpose flour/maida + 1 teaspoon baking powder + 1/4 teaspoon salt,So pls change the recipe accordingly. You can use bleached or unbleached flour or maida everything works without changing the recipe.
wow spoonzy
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can i use this sponge cake for making fresh pineapple cake pastry?
yes you can, also i have tiramisu sponge cake that also works well..
http://www.nithaskitchen.com/2017/03/no-butter-and-no-oil-vanilla-sponge_31.html
thank u!
If i am using maida shoud i convert it to self raising flour and again add 2 1/4th tspn of baking powder
If you are converting maida to self raising then you will add baking powder and salt to it during conversion. so no need to add salt and baking powder again…just mix maida/apf with other stuff mentioned here to make it simple.
Sugar that u mentioned in recipe is powder sugar or simple sugar…can u clear it plz…n which butter? Home made or amul….
Sugar that u mentioned in recipe is powder sugar or simple sugar…can u clear it plz…n which butter? Home made or amul….
Parul it is normal sugar and regarding butter I use store bought but you can use homemade as well…
Tried this delicious and yummy hot milk cake. Thank you so much for such a wonderful recipe 🙂
thanks for your feedback, glad you liked it 🙂
I tried your recipe and it came out well. The cake was soft and spongy. Thanks for sharing the recipe 🙂
thank you so much, glad you liked it 🙂
Instead of butter can I use oil… As with butter it will become hard once kept in a fridge
I want to make this in a round cake pan, what size pan would be ideal for this recipe?
Two 8 inch round cake pans or 9 inch pan works!
Tried the cake … turn e out great… thanks a ton for the recipe. I finally found a tea cake recipe that works
Baked this cake, Turned out super fluffy and spongy. Thanks for your tip of adding cardamom powder to beat the smell of eggs. Yummy Super spongy Cake.
I don’t have to add baking soda at all?
No need for baking soda
The texture of the cake looks so gooood ! In the eggless version..what is the procedure…thank yu …
I tried this cake yesterday. Taste wise it turned out good. I used non stick pan (greased with butter and flour). The cake didn’t come out of the pan. I had to cut into slices in the pan. Bottom of the pan has some thin layer. Any idea why this happened?
how come your eggless cake has eggs in the method? and no raising agents?
Lisa, first i posted this recipe with eggs and so the step by step pictures are here with eggs. Later due to good response from people and requests I have provided eggless version in the same recipe, and the recipe already has chemical agents only in the print section those 3 ingredients were missed and now it is good to view….hope this helps.