Hot Milk Sponge Cake

Hot Milk Sponge Cake

After my last post “Time Out”, I received quite a number of emails expressing concern and telling me to keep on blogging. Thank you so very much for your encouragement … you know who you all are. I am really touched and I certainly have no intention of quitting this blog. 🙂 In fact, here’s another post to prove my word. Enjoy!

I wanted to bake something simple for tea and I remembered this Hot Milk Sponge Cake that I had seen onFelicia’s blog. It looked deliciously light and fluffy, and I was quite sure my family would like it.

Incidentally, Fel and I met over lunch some weeks ago! She’s only 20 years old, but already bakinglike a veteran. I have so much to learn from this sweet young girl. 🙂

I have no idea why my cake turned out light and speckled when Fel’s version came out all golden and brown! 🙂 Goes to show how results differ even with the same recipe.

Nonetheless, I got quite excited upon seeing the texture. It reminded me of Cotton Soft Japanese Cheesecake! I had a few slices plain, and they were delicious. It tasted so much like Ji Dan Gao (Kai Dan Kou)! In fact, I’ll be making this cake the next time I have a craving for Ji Dan Gao because it’s eggier and fluffier.

I saved some batter to make cupcakes for my children. I also decorated them with Royce’ Chocolates and some Korean strawberries which were on the brink of expiry. Incidentally, the chocolates were a gift from my neighbour to my daughter for her recent birthday. My neighbours are really nice. 🙂

The cake tasted AMAZING with the chocolate and strawberries! We all ended up eating chocolates in between bites of the cake. Here’s how you make this really easy but lovely cake:

(from muffinsareuglycupcakes and originally from The Cake Book by Trish Boyle)

– 1 1/3 cups cake flour
– 1 1/4 tsp baking powder
– 1/4 tsp salt
– 1/2 cup whole milk
– 4 tbsp unsalted butter
– 3 eggs
– 3/4 cup granulated sugar
– 1 tsp vanilla extract

1. Sift the flour, baking powder and salt twice. Then set aside.

2. Combine butter and milk in a saucepan, heat on medium until the butter has just about melted. Remove from heat and set aside.

3. Using the whisk attachment, beat your eggs on high until blended, about 1 minute.

4. Add your vanilla extract/beans and sugar gradually and beat until pale and tripled in volume. About 6 minutes according to the book.

5. Sift one third of your flour mixture into your egg mixture. According to Fel, sifting here is quite important because it is quite easy to get lumps here. Fold it in with a rubber spatula. Repeat with the remaining flour mixture in 2 more additions.

6. Reheat the milk mixture until just under a boil. Then add the hot milk mixture into the batter and fold it in.

7. Scrape the batter into a prepared pan. The book suggested a 9-inch cake pan. Fel used an 8-inch greased springform pan. And I used a 6-inch greased pan! Hahaha … don’t ask me how it’s even possible. I have no idea!

8. Pop it in the oven at 175 degree celsius for 20 to 25 mins. When done, put a toothpick in and it should come out clean. Cool the cake before serving.

My daughter doing what she does best. 🙂

More Recipes

Share on social


Don't miss a single post!

Be the first to know about new flavors, upcoming events, recipes and more!

Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


Leave a Comment

Your email address will not be published. Required fields are marked *

Join the mailing list

if you want to connect on a more personal level & get content straight to your inbox – sign up below to be added to the list!

(don’t worry, I’ll never spam you or give out your email address)