Mary's Recipe For "hot Milk" Sponge Cake Recipe

The history of the "Hot Milk" Sponge Cake recipe dates back to the late 19th century. It was a popular choice for homemakers during that era because it was a simple yet delicious cake that could be easily made using ingredients commonly found in most households.

The fascinating thing about this recipe is the use of hot milk, which gives the cake a unique texture and taste. The hot milk is added to the cake batter, creating a thin and pourable consistency similar to griddle cake batter. This technique allows the cake to rise evenly and gives it a light and fine-grained texture.

To make Mary's "Hot Milk" Sponge Cake, you will need the following ingredients:

- 2 cups granulated sugar
- 4 eggs
- 2-1/8 cups flour
- 1-1/2 teaspoonfuls of baking powder
- 1 cup boiling hot milk
- Butter (optional, if the milk is not rich)

Here are the step-by-step instructions to prepare this delectable cake:

1. Preheat your oven to a very moderate temperature.

2. Separate the eggs, placing the yolks in a large bowl. Add the granulated sugar to the yolks and beat them together until creamy and well-incorporated.

3. In a separate bowl, beat the egg whites until they form stiff peaks.

4. Sift the flour and baking powder together in a separate bowl.

5. Add the stiffly beaten egg whites to the yolk and sugar mixture, alternating with the sifted flour and baking powder. This step is crucial as it helps in creating a light and fluffy texture for the cake batter. Gently fold the ingredients together until well combined.

6. In a small saucepan, bring the milk to a boil. If the milk is not rich, you can add one teaspoon of butter to enhance the flavor.

7. Carefully pour the hot milk into the cake batter, stirring continuously. This will further contribute to the unique texture of the cake. The batter should have a thin consistency similar to griddle cake batter.

8. Pour the cake batter into a greased tube pan, ensuring that it is evenly spread.

9. Place the cake pan into the preheated oven. Initially, bake the cake at a very moderate temperature for about 15 minutes.

10. After 15 minutes, increase the oven heat slightly and continue baking for an additional 25 minutes. By this time, the cake should have risen to the top of the pan and started to brown on top.

11. Finally, bake for another 15 to 20 minutes in a moderately hot oven with steady heat. The top of the cake should have a light fawn color, and the texture should be light and fine-grained.

Mary's Aunt always believed that adding a teaspoon of butter to the hot milk sponge cake batter would give it a texture similar to pound cake. So, if you prefer a denser texture, you can follow her advice and incorporate butter into the milk.

It's worth noting that this "Hot Milk" Sponge Cake can be enjoyed as is, or you can get creative and add your favorite toppings, such as fresh fruits, whipped cream, or a dusting of powdered sugar.

Similar to the hot milk sponge cake, classic sponge cake recipes have been a staple in baking for centuries. One popular variation is the Victoria Sponge Cake, which is a British delicacy made with layers of sponge cake filled with jam and cream. Another beloved recipe is the Japanese Matcha Sponge Cake, infused with matcha powder for a distinct green tea flavor.

Now that you have the recipe for Mary's "Hot Milk" Sponge Cake, have fun exploring this delightful treat and experimenting with different variations to make it your own. Enjoy!