Victorian Hot Milk Sponge Cake
Indulge in timeless elegance with the Victorian Hot Milk Sponge Cake, a light and tender treat that pays homage to classic baking traditions. This foolproof recipe combines pantry staples like all-purpose flour, butter, milk, and eggs to create a beautifully soft and airy cake with subtle vanilla undertones. The unique technique of warming the milk and butter before incorporating them into the batter ensures a delicate crumb that melts in your mouth. Ready in just 40 minutes, including prep, this versatile dessert is perfect for any occasion. Serve it plain with a dusting of powdered sugar or elevate it with a dollop of whipped cream and fresh fruit for a vintage-inspired tea-time delight. Perfect for lovers of simple yet decadent cakes, this recipe will transport you straight to the charm of a Victorian-era kitchen!
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Recipe Information
Ingredients
- 120 grams All-purpose flour
- 1 teaspoons Baking powder
- 0.25 teaspoons Salt
- 120 milliliters Milk
- 60 grams Unsalted butter
- 2 large Eggs
- 150 grams Granulated sugar
- 1 teaspoons Vanilla extract
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 175°C (350°F). Grease and line the bottom of a 20 cm (8-inch) round cake pan with parchment paper.
Sift together the flour, baking powder, and salt in a medium bowl. Set aside.
In a small saucepan, heat the milk and butter over low heat until the butter melts. Do not let it boil. Remove from heat and set aside, ensuring it stays warm.
In a large mixing bowl, whisk the eggs and granulated sugar together using an electric mixer on high speed until the mixture is thick, pale, and triples in volume. This will take about 3-4 minutes.
Add the vanilla extract to the egg mixture and gently fold in the dry ingredients in batches, using a spatula. Be careful not to overmix, as you want to preserve the air in the batter.
Slowly pour the warm milk-butter mixture into the batter, folding gently until fully incorporated. The batter will be smooth and somewhat thin.
Pour the batter into the prepared cake pan and gently tap the pan on the countertop to remove any air bubbles.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and transfer to a wire rack to cool completely.
If desired, dust the top of the cake with powdered sugar before serving. Slice and enjoy with tea, fresh fruit, or whipped cream.
Nutrition Facts
Calories |
1780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.5 g | 81% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 515 mg | 172% | |
| Sodium | 1222 mg | 53% | |
| Total Carbohydrate | 268.0 g | 97% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 172.4 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 224 mg | 17% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 421 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
