Hot Milk Sponge Confection is a soft, tasty confection made by sultry a tousle of flour, eggs, sugar and milk. Hot Milk Sponge Confection is a basic, simple and quick to make confection for tea time, special occasions and for the joy of baking. Hot Milk Sponge Confection is presented here with step by step pictures and video.
Hot Milk Sponge Confection is a goof proof confection that is made with the misogynist ingredients at home. It is one of the very few cakes that never fails and yields soft spongy confection each time. I have given step by step pictures for sultry this confection with oven and without oven.
About Hot Milk Sponge Cake
Hot Milk Sponge Confection is a perfect confection for making frosted cakes or for tea cakes. I have tried this confection many times and it is one of the fool proof recipes that I have tried.
Hot Milk Sponge Confection comes out so soft and spongy perfect for birthday cakes.As we are not fond of icing I left it plain.The confection slices comes out clean, I was in a hurry to click so sliced it plane surpassing the confection cooled completely.
Last week my uncle and aunt had come.I wanted to torch a confection for my brother and send it through them, opened the fridge only to know that there was no butter. I had no energy to walk all the way to go buy butter as gugu was well-nigh to wake up. So immediately I remembered this confection that I saw in Divyas space. I have once baked this confection many times surpassing so that set up my conviction level high. And as expected it came out perfect.
More Bakes
Hot Milk Sponge Confection Ingredients
- Flour – I have used maida here but have tried with wheat flour and it works out great. Else you cna use 50% maida and 50% wheat flour if you are concerned.
- Eggs – I have used brown eggs, you can use white eggs too.
- Milk – Always swash the milk surpassing using for any cooking. Use full fat milk for weightier results.
- Sugar – Use granulated white sugar which is the perfect nomination for this recipe.
- Baking Powder – Sultry powder is used here as a rising agent.
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Hot Milk Sponge Cake
Ingredients
- 1 cup maida (flour)
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 3 nos eggs at room temperature
- 1 cup sugar
- 1 tsp vanilla extract
Video
Notes
- This confection tastes unconfined on its own but if you want you can frost it. Cut through the middle and wield frosting if you like.
- If you use a 4 inch round pan you will get a tall cake, you can slice it and wield any icing you want.
- The confection rises well so don’t fill increasingly than 3/4th if sultry in a single pan else it will overflow while baking.
- I used my 4X4 inch square pan. You can plane use a loaf pan to torch this cake.
Nutrition
Hot Milk Sponge Confection Step by Step
1.First add 1/2 cup milk in a sauce pan. Use boiled milk.
2.Boil milk till it frothing up at the sides.Switch off and set aside.
3.To a sieve – add 1 cup flour, 1 tsp sultry powder and 1/4 tsp salt to it.
4.Sieve well using a fine holed flour sifter.
5.Mix it well using a whisk. Set aside.
6.To a wipe dry mixing trencher add 3 eggs.
7.Using a electric mixer start vibration the eggs. If using handwhisk, whisking takes time so be patient to whisk until its frothy and stake as shown.
8.Beat in upper speed until frothy and stake in colour.
9.Now add sugar and start vibration again. Add in intervals and write-up it.
Preheat oven at 180 deg C for 10 mins.
10.Keep vibration until the mixture turns light and frothy.
11.Add 1 tsp vanilla essence.
12.Beat then once to mix it well.
13.Add sieved flour mixture.
14.Fold in gently using a spatula until no dry flour is seen.
15.By now the milk must have cooled lanugo a bit, Now add milk to it.
16.Fold in gently using cut and fold method.
17.Fold in until you see a linty flowing thrash without lumps.
18.Sponge confection thrash is ready.
19.Grease the sultry tin sides with oil then lay a parchment paper at the base. Pour the thrash into the sultry tin.
20.Tap the tin twice to remove airbubbles if any.
21.Bake in preheated oven at 180 deg C for 35-40 mins or until a skewer inserted in the middle of the confection comes out clean. Alimony an eye without 30 mins itself then proceed to torch accordingly. If the top browns faster then imbricate the top with a parchement paper to stave over browning. Now tomfool the confection for few mins then run the pocketknife at the sides of the tin.
22.Invert to demould. Now remove the parchment paper. Tomfool lanugo on a wirerack until completey cool.
23.Slice the confection and serve.
24.Soft hot milk sponge confection ready.
25.No oven version: Spread sand on the kadai virtually 3/4 inch thick. Use a kadai which you do not use for cooking as the wiring may turn dark.
26.Cover it with a lid and heat it in medium flame for 10 mins. This is like preheating the oven
27.Then place a butter paper on sand or you can plane place a stand on it. We need a seperation betweeen sand and the sultry tin. Place the tin on the butter paper.
28.After that, melt covered in low medium flame for 30-35 mins. Alimony an eye and trammels without 30mins
29.Use a tooth pick to trammels : insert it in the middle of the cake. If it comes out wipe then confection is done.
Soft confection is ready!
Expert Tips
- This confection tastes unconfined on its own but if you want you can frost it. Cut through the middle and wield frosting if you like.
- If you use a 4 inch round pan you will get a tall cake, you can slice it and wield any icing you want.
- The confection rises well so don’t fill increasingly than 3/4th if sultry in a single pan else it will overflow while baking.
- I used my 4X4 inch square pan. You can plane use a loaf pan to torch this cake.
Serving & Storing Suggestion
Hot Milk Sponge Confection is a unconfined nomination for breakfast or as an unendingly snack. They alimony good for 3 days when stored in air tight containers in room temperature itself. But this recipe uses milk so I would suggest to store in fridge without a day and consume.
FAQS
1.What is Hot Milk Sponge Cake?
This confection uses just the vital ingredients without any fat, uses hot milk as one fo the main ingredient. The confection comes out so soft and spongy hence the name Hot Milk Sponge Cake.
2.My confection turned out nonflexible and not fluffy. Why?
If you overmix the thrash the confection turns out hard. Without the sieved flour mixture is widow do not whisk or mix for increasingly time. Just fold in gently using a spatula that is the perfect method.
3.Is it a must to tomfool lanugo the confection completely surpassing slicing?
Yes cooling the confection completely surpassing slicing is a must to yield neat wipe slices.
4.Will confection wilt nonflexible if kept in fridge?
Yes it becomes slightly nonflexible if kept in fridge. So first bring it to room temperature surpassing serving which will make the confection a bit softer.
5.I do not have a electric mixer. Can I make this cake?
Yes you can! You can use your hand whisk to write-up eggs and sugar too. But if using handwhisk, whisking takes time so be patient to whisk until its frothy and stake as shown else the results will not be the same.
6.Can I torch the confection without oven?
Yes you can use a kadai to torch the cake. Trammels step by step instructions for detailed instructions.
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