Today for you is my successful experiment - custard sponge cake with hot milk: I described the recipe with a photo and a detailed description of the cooking process for all readers of the culinary site.
Eh, it’s been a while since I baked biscuits in the oven. Ever since a simply wonderful assistant appeared in my kitchen - a multicooker, I have cooked biscuits exclusively in it. In a slow cooker, such baked goods turn out incomparable and very fluffy. I think I would have continued to bake in it if I hadn’t been interested in one interesting recipe.
Once in one magazine I read that it turns out that you can make custard sponge cake. This shocked me a little, because biscuit baking is very capricious, and if you just make a little mistake with sugar or mix in flour faster than it should, you will end up with not an airy cake, but a rubber sole that will be impossible to eat. And here is a sponge cake, also custard!
But still, my curiosity won. Moreover, today is my husband’s birthday, and I promised to bake him a delicious cake, so I took the risk of trying this recipe. Of course, just in case, I checked that I had 6 extra eggs in my refrigerator, so that in case of failure with this baking, I could bake the sponge cake in the slow cooker. But I didn’t need them, since the custard biscuit in the oven turned out wonderful.
Overall, I have tried and approved this recipe, and I recommend it to you too.
Milk custard biscuit baked in the oven turns out very tasty! I hope this recipe, as in my case, will become one of your favorites.
Ingredients
- Eggs – 3 pcs. medium size
- Sugar – 165 g
- Homemade milk – 120 g
- Butter – 60 g (fat content – 82%)
- Baking powder – 6 g
- Wheat flour – 165 g
- Vanillin - on the tip of a knife
- Salt - a pinch
Milk sponge cake recipe in the oven
- To begin, take a round pan in which the biscuit will be baked and line it with baking paper. And immediately turn on the oven, let it warm up for now. Meanwhile, heat the butter and milk over low heat. In a deep container, mix eggs, vanillin and sugar.
- Using a mixer (blender, whisk), beat it all into a fluffy white mass.
- Then add flour and baking powder 3 times and mix gently. The result should be a light, fluffy and thick dough.
- Add nearly boiling milk and butter to this dough in 3 batches. Mix carefully. Pour the resulting choux pastry into the prepared pan. Let's bake. This will take about half an hour (but you need to make sure it is fully prepared using a wooden skewer). Set the oven temperature to 170 degrees.
- Let the finished biscuit cool. And then you can use it to make, for example, a sponge cake. Make your favorite cream, cut the cake in half, grease it and let it brew a little. And you can serve it in this form for tea - it’s also very tasty, moderately sweet, with small pores.
- That's all, the delicious custard milk sponge cake with milk is ready! As you can see, the process of preparing it is not too different from preparing a regular sponge cake in the oven, so be sure to use this recipe and treat yourself and your loved ones with delicious pastries!
9,080
This biscuit is incredibly tasty and tender. Due to the oil included in the composition, it does not require any impregnation. Of course, like any sponge cake, while still hot, you need to wrap it in film and put it in the refrigerator to mature, preferably overnight. After this procedure, the biscuit will have the perfect texture and taste. The biscuit can be frozen for 2 weeks. In general, freezing biscuits is extremely practical for home and professional confectioners. You can always assemble a cake in minutes.
Ingredients (for a 22 cm pan):
- Milk - 120 ml;
- Butter 82.5% - 60 g;
- Eggs - 3 pcs;
- Sugar - 165 g;
- Wheat flour - 165 g;
- Baking powder - 6 g;
- Salt - on the tip of the knife;
- Vanilla extract – 1 teaspoon.
How to make a sponge cake with milk:
Step 1. Heat milk and butter in a saucepan. As soon as the butter melts, remove from heat.
Step 2. Beat the eggs and sugar with a mixer into a fluffy foam, this will take 5-7 minutes, the mass will turn white and increase 3 times.
Step 3. Sift the flour, mix with baking powder and salt. Add to the egg mixture in parts, mix gently.
Step 4. Heat the milk again, but do not bring it to a boil. Pour hot milk into the dough, piece by piece. They poured in some and mixed it, so another part was mixed again.
Step 5. Pour the dough into the mold. Bake in an oven preheated to 180C for 25-30 minutes (until dry)
Step 6. Cool the cake slightly on a wire rack, wrap in film and place in the refrigerator overnight.
Why do you need to wrap the hot cake in film? As the cake cools, it loses moisture, which means it loses its juiciness and texture. Therefore, you need to wrap it in film as soon as possible and prevent evaporation.
For me, a biscuit with milk has become a real lifesaver. In general, I’m used to baking a regular classic sponge cake, but there were times when it didn’t rise as much as I would have liked, and a sponge cake made with milk doesn’t require ripening and is ready to eat right away. 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 butter to it, bring to a 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!
If you want to bake a delicious cream cake, you need to take care of the dough. Milk sponge cake is the most delicate, soft and airy base for a cake. In addition, the biscuit can be served as a separate treat for tea.
Classic sponge cake with milk
You will need:
A piece of butter – 60 g;
baking powder – 7 g;
eggs – 3 pcs.;
a pinch of salt;
flour – 170 g;
a pinch of vanillin;
milk – 1.2 l;
sugar – 150 g.
Algorithm of actions:
1. Pass the wheat flour through a sieve. Combine it with salt, baking powder and vanillin, mix the bulk mixture.
2. In a separate container, mix sugar with raw eggs. Process the products with a mixer for about 5 minutes.
3. Divide the flour mass into two parts. Pour the first part of the flour into the increased egg mixture.
4. Mix everything well and add the second half of the flour.
5. Heat the milk in a saucepan. As soon as it gets hot, throw in a piece of butter. As soon as it melts, pour the milk into the resulting dough. Mix the mixture and form the future base of the cake.
6. Line a baking dish with high sides with special parchment, pour the dough into it and place the container in the oven.
7. Bake a soft, fluffy sponge cake in hot milk for 35 minutes at 170 degrees.
No added eggs
Required Products:
Soda – 10 g;
milk – 0.3 l;
granulated sugar – 160 g;
vegetable oil – 10 ml;
premium flour – 130 g.
Prepare a sponge cake with milk without eggs:
1. Pour a little vinegar into a container with soda, mix and leave.
2. Pour milk into a deep bowl and add granulated sugar. Stir the mixture until the sugar crystals are completely dissolved. The milk should be warmed to room temperature. Add baking soda and vinegar to the mixture and pour in the flour crushed using a sieve.
3. Knead the dough with a spoon. In this case, it will turn out airy and light.
4. Grease the walls and bottom of the baking dish with oil and fill it with dough.
5. Turn on the oven in advance and wait until it warms up to 180 degrees.
6. Bake the delicacy for half an hour, after which we cool it and begin to form the dessert.
In a slow cooker
If you don’t have enough free time to make homemade baked goods, trust the multicooker to do the job.
Main ingredients of the recipe:
Olive oil – 10 ml;
sugar – 0.2 kg;
baking powder for dough – 7 g;
a piece of butter - 50 g;
a pinch of salt;
milk – 500 ml;
wheat flour – 0.2 kg;
egg – 4 pcs.
How to cook a sponge cake with milk in a slow cooker:
1. Break the eggs into a large bowl. Pour a pinch of salt into the egg mixture and process with a mixer.
2. Gradually add sugar to the main ingredients, add baking powder and bring all products until the composition is homogeneous.
3. Pour wheat flour through a sieve into a separate bowl.
4. In several approaches, add flour to the egg mixture and form a soft dough.
5. Place a piece of butter in a saucepan, fill it with milk and put it on gas.
6. Heat the milk until the butter dissolves in it.
7. Add liquid to the resulting dough and stir with a spatula.
8. Grease the inside of the multicooker bowl with oil and pour the thick dough into it.
9. On the kitchen appliance panel, press the “Baking” button. Set the timer for 60 minutes.
10. Cool the finished sponge cake and begin preparing the most delicate cake.
Biscuit with sour milk
Do not immediately throw milk out of the refrigerator if it tastes a little sour. With its help you can make a wonderful biscuit treat.
Recipe Ingredients:
Granulated sugar – 0.2 kg;
vegetable oil – 120 ml;
flour – 0.28 kg;
a pinch of salt;
sour milk – 0.25 l;
three chicken eggs;
soda – 8 g;
baking powder – 5 g.
Cooking method:
1. Combine sifted flour, granulated sugar, salt, baking powder and soda in a deep bowl.
2. Break chicken eggs into another bowl, pour in lukewarm milk and vegetable oil. Process the liquid mixture with a mixer until it is homogeneous.
3. Pour a lot of dry products into the milk mixture and knead the dough.
4. Grease the baking dish with the remaining vegetable oil and pour the dough into it.
5. Preheat the oven to 180 degrees. Cook the milk biscuit for 40 minutes.
6. Leave the cake base in its shape until the dough has cooled.
How to make with chocolate
Recipe Ingredients:
Baking powder – 6 g;
premium flour – 140 g;
chicken egg – 3 pcs.;
vanilla sugar – 2 g;
milk – 120 ml;
a pinch of salt;
brown sugar – 170 g;
cocoa – 30 g;
piece of butter - 60 g.
Vanilla sponge cake
Vanilla gives the dough an extraordinary aroma and an amazing delicate taste.
Grocery list:
Chicken eggs – 3 pcs.;
vanillin – 11 g sachet;
milk – 180 ml;
granulated sugar – 170 g;
butter – 120 g;
a handful of powdered sugar;
flour – 0.22 kg;
baking powder – 15 g.
Prepare vanilla sponge cake with milk and eggs:
1. Heat the milk until hot and put pieces of butter into it.
2. Pour all the sugar into a bowl with raw whites and yolks. Beat the ingredients with a mixer or blender until a foamy white mass forms, add vanillin.
3. Combine the flour crushed using a sieve with baking powder and add the mixture to the egg mass.
4. Add hot milk to the main ingredients and mix the batter.
5. Pour the future base for the sweet treat into a baking dish. Don't forget to lubricate it with oil first.
6. Set the oven temperature to 180 degrees and bake a delicious biscuit for 45 minutes.
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