Hot Milk Cake Recipe | Hot Milk Sponge Cake with stepwise pics and a short YouTube video. If you like my video, please SUBSCRIBE to my youtube channel. This classic old fashioned, eggless hot milk cake is velvety, feathery, buttery rich and so delicious that you cannot stop on one slice. The goodness of flavors strikes you right when you take in the first bite and it melts in your mouth. If you are health conscious, you can go with whole wheat flour but the cake will be definitely dense, so go for organic or unbleached All Purpose Flour / Maida which is the key ingredient to get a pillowy soft cake. But always ensure to use fresh butter, as the old rancid one loses its sweetness and the bitterness will be felt in the baked cake. Another important note I like to share here is, do not over whisk the batter as the flour leaves gluten strands and spoil the structure of the cake. The sweet buttery cake makes perfect serving starting from breakfast and snack and all the way to dessert. You can bake it in a baking dish, bundt cake pan, or even bread loaf pan too as per your wish. Check my similar cake recipes like Vanilla Sponge Cake, Butter Cake, and Orange Sponge Cake etc.
Check my other Eggless Cake Recipes like
1. Honey Cake
2. Banana Cake
3. Carrot Cake
4. Atta Jaggery Cake
5. Marble Cake
6. Plum Cake
Easy Hot Milk Cake
Hot Milk Cake Recipe | Hot Milk Sponge Cake
Equipment
- OTG Oven / Microwave Oven
- Baking Tray
Ingredients
1 Cup = 250 ML, 1 tsp = 5 ML
Wet Ingredients
- ¾ Cup Milk
- ¼ Cup Butter
- ¼ Cup Curd
Dry Ingredients
- 1½ Cup Maida / All purpose Flour
- 1 Cup Powdered Sugar
- 1 tsp Baking Powder
- ¼ tsp Baking Soda
- 2 Pinch Salt
Instructions
- First, measure and keep the dry ingredients ready.
- Then measure and keep the wet ingredients. Ensure the milk, curd, butter is at room temperature and not cold. To make this recipe VEGAN, use plant-based or soy milk, yogurt, and use oil instead of butter, but there will be a difference in texture.
- Pour the milk into a pan and then add the butter.
- Just boil the milk, till the butter melts completely. Ensure NOT to roll boil the milk.
- To a mixing bowl, pour the curd and whisk it gently.
- Place a sieve over the bowl and add the flour.
- Then, add the powdered sugar.
- Now, add the baking powder and baking soda. Sift everything once.
- To the curd and dry ingredients pour the milk-butter mixture. Do not let the milk cool down (hot enough) before adding it to the dry ingredients. In the meantime, preheat the oven for 10 minutes at 180c / 350F.
- Mix well without any lumps. Do it gently else the GLUTEN STRANDS start to develop and spoil the structure of the cake.
- Then, brush a baking tray (Tin Size - 7") with oil and dust little flour all over or line it with butter paper.
- Transfer the batter to the baking tray, then level it with a ladle/spatula slightly. Gently tap the tray twice, for the air bubbles to release.
- Place the tray in the oven and bake it for 35 to 40 minutes at 180c or till a toothpick inserted in the center of the cake comes out clean.
- Once cooled, invert the tray on a wire rack and gently remove the butter paper first.
- Then gently tap to remove the cake and slice it with a sharp knife.Enjoy this Hot Milk Sponge Cake during the teatime.
Video
Notes
Tips for Hot Milk Sponge Cake
- Use fresh and full-fat milk, as it is the key ingredient.
- Also, use fresh and good quality butter, for a velvety Cake. Never use old rancid butter, as it loses the sweetness and the bitter taste will be felt in the final cake.
- The butter should be at room temperature and soft, but don't use melted butter
- I used salted butter, so didn't add salt separately. If using unsalted butter, add 2 generous pinches of salt along with the dry ingredients.
- Just boil the milk, till the butter melts completely. Ensure NOT to roll boil the milk.
- Do not let the milk cool down (hot enough only) before adding it to the dry ingredients.
- Sifting all the dry ingredients is a must for even mixing, for this Hot Milk Sponge Cake.
- Only All-Purpose Flour lends the soft and feathery texture to the cake. If reluctant of using maida, use organic or unbleached variety.
- For a healthy version, wheat flour can be used, but the cake will be definitely dense.
- Do not over whisk the batter after adding maida, else it releases gluten strands and the structure of the cake gets spoiled.
- This Hot Milk Cake Recipe stays good for 2 days at room temperature.
- Always cool the cake and then slice it, else it gets crumbled.
- In Microwave: Preheat it and bake the cake in convection mode at 180c for 35 to 40 minutes.
- Baking powder cannot be substituted with baking soda, both are different.
- Ensure baking powder and baking soda is within the expiry date, else the cake won't raise and turns spongy.
- Once you prepare the batter, bake it immediately, otherwise, the baking powder de-activate and the cake won't raise.
- Don’t over whisk the batter, else the cake becomes hard.
- Choose the correct sized baking tray, else while baking itself the cake overflows. To avoid this fill the batter to 1/2 of the tray.
- If the cake doesn’t get baked in the center, cover the tray with aluminum foil or butter paper and bake for another 10 minutes.
Eggless Hot Milk Cake Recipe
Method for Hot Milk Cake Recipe
1. First, measure and keep the dry ingredients ready.
2. Then measure and keep the wet ingredients. Ensure the milk, curd, butter is at room temperature and not cold. To make this recipe VEGAN, use plant-based or soy milk, yogurt, and use oil instead of butter, but there will be a difference in texture.
3. Pour the milk into a pan and then add the butter.
4. Just boil the milk, till the butter melts completely. Ensure NOT to roll boil the milk.
5. To a mixing bowl, pour the curd and whisk it gently.
6. Place a sieve over the bowl and add the flour.
7. Then, add the powdered sugar.
8. Now, add the baking powder and baking soda. Sift everything once.
9. To the curd and dry ingredients pour the milk-butter mixture. Do not let the milk cool down (hot enough) before adding it to the dry ingredients. In the meantime, preheat the oven for 10 minutes at 180c / 350F.
10. Mix well without any lumps. Do it gently else the GLUTEN STRANDS start to develop and spoil the structure of the cake.
11. Then, brush a baking tray (Tin Size – 7″) with oil and dust little flour all over or line it with butter paper.
12. Transfer the batter to the baking tray, then level it with a ladle/spatula slightly. Gently tap the tray twice, for the air bubbles to release.
13. Place the tray in the oven and bake it for 35 to 40 minutes at 180c or till a toothpick inserted in the center of the cake comes out clean.
14. Once cooled, invert the tray on a wire rack and gently remove the butter paper first.
15. Then gently tap to remove the cake and slice it with a sharp knife.
Enjoy this Hot Milk Sponge Cake during the teatime.
Hot Milk Sponge Cake
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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