Uncover the secret to a light and fluffy sponge cake with this Boiling Milk Sponge Cake recipe, a cherished gem from the United States that stands out for its simplicity, affordability, and versatility. This recipe uses the unique method of incorporating boiling milk, which contributes to its incredibly soft texture and makes it a fantastic base for countless creations. Without any added fats, this cake is remarkably light and can be customized to suit any occasion, making it a go-to choice for dessert enthusiasts.
Why You’ll Love This: The magic of this sponge cake lies in its simplicity and the endless possibilities it offers. Whether you choose to moisten it, fill it, or use it as the foundation for elaborate desserts, its lightness and adaptability make it perfect. The boiling milk not only adds moisture but also ensures the cake rises beautifully without the need for much leavening agent, creating a texture that’s both delicate and satisfying.
Perfect Occasion: This Boiling Milk Sponge Cake is ideal for birthdays, anniversaries, casual gatherings, or any time you crave a sweet, refined treat. Its versatility allows it to be dressed up or down, making it suitable for both elegant celebrations and cozy family dinners. Whether layered with cream and fruit or enjoyed with a simple dusting of powdered sugar, this cake promises to be a crowd-pleaser.
Decoration Tips: Embrace the cake’s simplicity with light dustings of powdered sugar and cocoa or adorn it with whipped cream and fresh berries for a pop of color and freshness. For more decadent occasions, layer it with chocolate ganache or a rich buttercream. The cake’s sturdy yet tender crumb can handle a variety of toppings, allowing your creativity to shine.
Ingredients:
- 5 eggs, at room temperature
- 1 and 1/4 cups (300g) granulated sugar
- 1 tablespoon vanilla extract
- 1 and 3/4 cups (240g) all-purpose flour
- 1/4 teaspoon baking powder
- 3 tablespoons cocoa powder (optional)
- 1 cup (250ml) boiling milk
Instructions:
- Preheat your oven to 356°F (180°C) and prepare a 28-30cm diameter cake pan by greasing and flouring it.
- Beat the eggs, sugar, and vanilla extract until you achieve a thick, ribbon-like consistency, approximately 6 minutes at high speed.
- Gently fold in the sifted dry ingredients (flour, baking powder, and cocoa powder) in two or three additions.
- Stir in the boiling milk until well combined.
- Pour the batter into the prepared pan, filling it three-quarters full, and smooth the top.
- Bake immediately for about 30 minutes or until a toothpick inserted into the center comes out clean and the cake starts to pull away from the pan’s sides.
- Let the cake cool in the pan for 10 minutes before unmolding onto a wire rack.
Tips:
- Achieving the ribbon stage with the eggs and sugar is crucial for a light, airy texture.
- Overbeating the batter can lead to a dense, dry cake.
- Use room temperature eggs for the best volume.
- This recipe is uniquely fat-free, relying on the moisture from the boiling milk.
Enjoy the delightful simplicity and versatility of this Boiling Milk Sponge Cake, a testament to the beauty of classic baking techniques. Enjoy!
