Saturday, 8 September 2012

Milk Sponge Cake

Hot milk sponge cake

When i tried out this recipe, i think i whipped the eggs white out too much, so there's the reason why it turned out a little too dry. This will be tried out once again until i can bake the fluffy sponge cake! Oh, and another tip, i think the moisture isn't enough, it maybe because i measured out the milk first before heating it. I will try to heat the milk first before measuring! ( little changes will definately make this a better sponge cake ) 

And by the way, changing the lemon zest to orange zest results a a very orangy aromatic essence. This has no problem to tune in with the milk sponge cake at all :) 


  • 4               Eggs (separated, at room temperature)
  • 1 cup        Sugar [i used only 1/2 cup]
  • 6 tbsp (1/4 cup + 2 tbsp) Hot milk
  • 1 tbsp       Lemon juice [swap for lime, as i do not have lemon on hand]
  • 1 tbsp       Lemon Zest [i used orange zest, as i do not have lemon on hand]
  • 1 cup       All-purpose flour
  • 1/4 tsp       Salt
  • 1 1/2 tsp    Baking powder
  1. Preheat oven to 350 Fahrenheit/ 176 Celsius
  2. Separate eggs 
    • Tips: It is easier to separate eggs when cold, put them in the fridge, separate them, then leave it outside to room temperature before using
  3. Sift together: All purpose flour, salt, baking powder
  4. In a bowl, using a whisk, beat the egg yolk until thick and light in colour.
  5. Add half the sugar, beat until fluffy.
  6. Add Lemon juice and Lemon zest
  7. In another clean bowl, whip the egg whites until light, soft peaks
  8. Fold in half the egg whites into the egg yolk mixture (6.)
  9. Carefully and quickly fold in the sifted flour mixture.
  10. Then fold in the remaining egg whites.
  11. Pour into the ungreased 9 inch square pan (or any shape and sizes, keep in mind the baking time will vary accordingly)
  12. Bake for 45 minutes. [Should reduce to 40 minutes next time]
  13. Remove from the oven, cool upside down (like angel food cake and chiffon cakes)
  14. Use your small knife and carefully run through the side of the pan, and remove the cake out of the pan
  15. Serve :D

    Credits : 
     Food Librarian [Hot milk sponge cake recipe]

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