Creamy Milk Sponge Cake

The most fluffy, soft, fragrant, of simple products! Milk sponge cake baked according to this recipe is suitable not only for making cakes, it can be served as a pie, simply sprinkled with powder. The hot milk and butter in the composition give the sponge cake a creamy flavor and make it very fluffy.
cook time: 50 min
Chloe Benton
Creamy Milk Sponge Cake

Nutrition Facts (per serving)

294
Calories
11g
Fat
39g
Carbs
7g
Protein

Ingredients (8 portions)

Basic:

Salt to taste
Sugar 150 g
Wheat flour 165 g
Butter 60 g
Milk 120 ml
Vanillin to taste
Eggs 3 pc
Baking powder 7 g

Recipe instructions

Step 1

Step 1
How to make milk sponge cake? Prepare your food. In order for the sponge cake to rise successfully and be fluffy, the ingredients for it must be at room temperature. Therefore, take out the eggs in advance or put them in warm water to warm up. The milk and butter will heat up during the process, so you can remove them just before cooking. Milk can be of any fat content, but be careful when choosing butter — it must be of high quality, without vegetable additives.

Step 2

Step 2
Sift flour into a bowl. This will not only remove possible debris, but also saturate it with oxygen, which will make the biscuit more airy. Donʼt skip this step when baking. Add salt and baking powder to the flour. Mix the ingredients.

Step 3

Step 3
Wash the eggs well and dry. Beat them into another bowl. Start beating the eggs at low mixer speed. When the first foam appears, start adding sugar, stirring the mixture well after each portion. When all the sugar has been added, add a pinch of vanilla. Beat everything together until fluffy and light in color, about 5 minutes.

Step 4

Step 4
Add flour to the egg mixture in portions. Mix it with a silicone spatula — it will preserve the structure of the whipped products as delicately as possible. The movements should be from bottom to top, as if digging in flour. The result will be a homogeneous thick mass without lumps.

Step 5

Step 5
Pour the milk into a small saucepan and heat until hot. Add butter to milk. At high temperatures it will immediately begin to melt. Dissolve the butter completely in the milk.

Step 6

Step 6
Pour the milk-butter mixture over the dough. Gently stir it in. You will get a dough similar in consistency to thick kefir.

Step 7

Step 7
Take a suitable baking dish. I have this sliding ring, I set the diameter to 18cm. The bottom was made of foil. There is no need to grease the mold. If you have a regular pan, line the bottom with parchment. Pour the dough into the mold.

Step 8

Step 8
Bake the sponge cake in an oven preheated to 170°C for 35 to 60 minutes. The exact time will depend on the size of the pan and the features of your oven. My sponge cake took 40 minutes to bake. Check readiness with a wooden skewer — it should come out dry from the center. Remove the pan from the oven, cool slightly and release the sponge cake.

Step 9

Step 9
Cool the biscuit completely, wrap it in cling film, and put it in the refrigerator for 5-8 hours. During this time, the biscuit will “ripen” — all the moisture in it will be distributed evenly, which will prevent it from crumbling. Before serving, you can dust the sponge cake with powder or use it to make a cake. Bon appetit!

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