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 table 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 in the recipe can be replaced with 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.
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!
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, be mindful of 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 biscuit dough in two additions, 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...
Hi all. Today I will share with you a recipe for a simply extraordinary sponge cake. This is a vanilla sponge cake with hot milk. Everyone - everyone, cook urgently! I promise you that this biscuit will not leave you indifferent.
To be honest, I thought that I wouldn’t find anything better for myself. When I came up with it, it was only at the very last moment that I decided to make a new biscuit. And I was so delighted with it! It's simply incredibly delicious. I’ll be honest, he never made it to the cake, we ate it just like that, without cream or toppings, and we had to urgently prepare a second portion.
How to make the most delicious sponge cake with hot milk and butter, recipe with photos step by step.
Ingredients for a mold diameter of 18 cm:
- 3 eggs CO
- 150 grams of sugar
- 165 grams flour
- a bag of vanilla sugar (10−15 grams)
- 120 grams of milk
- 60 grams butter
- a pinch of salt
- teaspoon baking powder
Yield approximately 530 grams.
Preparation:
Since all the preparation takes about 10-15 minutes, we’ll prepare the oven and mold in advance.
Preheat the oven to 170º top-bottom mode without convection.
Let's prepare the baking dish. I bake in a springform ring wrapped in foil.
Personally, I don’t grease the sides with anything, but you can first grease the sides of the pan with butter and sprinkle with flour. Place parchment on the bottom of the mold.
Place the eggs in the mixer bowl and begin beating with a pinch of salt. The eggs should be at room temperature so they will beat better.
As soon as a good foam appears on the surface, we begin to gradually add our granulated sugar and vanilla sugar without stopping whisking.
Separately, I would like to say about vanilla sugar, if you can buy such sugar with natural vanilla, then please find it! This incredible aroma and black dots will not leave you indifferent. The brand of this sugar is Dr. Oetker.
Beat the egg mixture for 5-7 minutes, depending on the power of your mixer (at the moment I generally have a food processor with minimal power, I beat for 10 minutes, but still did not achieve the desired effect).
The mass should increase in volume very well and hold its shape a little. Since my mixer was not powerful enough, and there is no other one in the house, I will show you what the egg mass should look like using the example of my photo for. (by the way, it’s also incredibly tasty! I recommend trying it)
This is the ideal to which we must strive. But I want to note that even with such an imperfect structure as mine, the sponge cake turned out excellent.
While the eggs are being beaten, you need to sift the flour and baking powder and mix them.
Pour our milk into a saucepan and place the butter cut into cubes there. Place on the stove over medium heat. We wait until the oil has completely dispersed. There is no need to boil; as soon as the mixture becomes homogeneous, remove from heat.
Using a silicone spatula, stir the flour mixture into the egg mixture using gentle movements from bottom to top. We need to preserve as much of the airiness of the beaten eggs as possible. It is better to mix in the flour in 2-3 additions, and not all at once.
The dough will be thick at this stage, don’t be alarmed.
As soon as the mass has become homogeneous without lumps, pour hot milk into it.
Mix as carefully as possible.
Pour our dough into the prepared pan and place it in the preheated oven. Bake at 170º for 35-40 minutes.
As always, we determine the readiness of the biscuit using a wooden skewer: it comes out dry - take it out. It is better not to open the oven for the first 30 minutes. The finished biscuit should spring back when pressed.
First, we cool our biscuit in the mold for about 15 minutes. Next, we run a knife along the edge, freeing it from the mold.
Take out the biscuit and cool on a wire rack.
We wrap it in film and put it in the refrigerator for 8-10 hours to ripen. The height of the finished biscuit is 5-6 cm.
I always put the biscuits in the refrigerator overnight.
In the morning we cut our sponge cake into 3 layers.
I made this wonderful biscuit. But, in my opinion, the most delicious combination is still with sour berries, because the biscuit itself is quite sweet.
This is what the vanilla sponge cake looked like.
A couple of lines from myself. If you are looking for a sponge cake where you don’t have to separate the yolks and whites for whipping, this is your option. A huge plus is the ease of preparation, the sponge cake does not require soaking at all (unless you are a fan of “wet cakes”), it is not at all capricious (compared to angel sponge cakes). Well, the taste... is very rich, it is very self-sufficient (you can easily just prepare it for tea and eat it without any cream). The texture is quite dense and will withstand heavy fillings.
Well, you understand - we need to prepare urgently)
Find the recipe for the cake itself here -.
If you want to bake a sponge cake in a mold of a different size, then in this article I wrote in detail how to count all the ingredients -.
Enjoy your meal.
Biscuit- pastry dough made from eggs, sugar and flour. From a well-prepared sponge cake, we can make not only a wonderful homemade cake, but also make unique, delicate cakes or use it to prepare impeccable desserts that can be served instead of hearty pastries for tea. If you like to prepare sponge cakes yourself at home, today I would like to offer you a recipe for a very tender sponge cake made with hot milk. We have already prepared. Today we will prepare a light, very porous, tall biscuit with a caramel color. We will bake it, as always, with the help of a kitchen assistant - a Panasonic-18 multicooker with a power of 670 W and a bowl capacity of 5 liters. Such a biscuit will decorate not only your everyday table, but may also appear on your holiday table as a sweet for tea. I soaked the sponge cake with hot milk with good condensed milk and homemade apricot jam. It was very tasty... My family really liked the sponge cake with milk.
Required:
- eggs - 4 pcs.
- sugar - 1 cup (160 gr.)
- flour - 1 cup with a slide (160 gr.)
- butter - 2 tbsp. (60 gr.)
- milk - 120 ml.
- vanillin - 1 gr.
- baking powder - 0.5 tbsp.
- salt - a pinch
How to make a tall sponge cake with hot milk:
Beat the eggs with a mixer with the addition of salt for 5-7 minutes until fluffy. 
Add sugar and continue beating for another 2-4 minutes. 
Combine flour with vanilla and baking powder, sift and add to biscuit dough. 
While we beat the biscuit, heat the milk and butter on the stove. But DO NOT Bring it to a boil! The milk should be just hot, NOT BOILING!!! When we have whipped the biscuit, carefully pour in the hot milk and butter in a thin stream. 
Beat the biscuit dough again. it comes out a little thinner than we might expect. But it's okay. If you can bear the weight of all the components, everything will turn out great. 
Grease the multicooker bowl with butter and pour in the biscuit dough. Set the BAKE mode for 70 minutes (60+10 minutes), close the multicooker lid and wait for the multicooker to notify us that the biscuit is ready. Immediately after the sound of baking is ready, do not rush to open the multicooker. Let the biscuit stand on the HEAT mode for another 5-10 minutes.
If you want to cook a sponge cake with hot milk in the oven, bake it in a mold greased with butter or line it with oiled baking paper. The oven should be preheated to 180-190 degrees, bake the biscuit for 30-45 minutes until the skewer is dry. Check the readiness of the biscuit no earlier than after 30-35 minutes. 
After the multicooker has prepared us a beautiful sponge cake with hot milk, we arm ourselves with a steamer container and remove the sponge cake. 
We pulled this handsome guy out of the slow cooker. The sponge cake made with hot milk turns out so tender that you can eat it simply by cutting off a piece with milk or tea. 
I wanted to whip up a homemade “cake,” which my loved ones devoured faster than it took to bake a sponge cake in a slow cooker. I cut it into 4 thin cakes and soaked them in layers, alternating thick condensed milk with. 
And here is our first piece of homemade baking. I don’t think anyone could refuse this. The biscuit turned out so delicious that it melted in your mouth instantly... 
Svetlana and my home kulinarochka2013.ru wish you all a bon appetit!
Loading...