Hot Milk Chocolate Sponge Recipes

HOT MILK CAKE

Steps:

• Preheat the oven to 325°F. Adjust an oven rack to the middle position. Grease and flour a 12-cup tube pan or Bundt cake pan.
• In a small saucepan over low heat, melt the butter. Stir in milk and vanilla and continue to heat until small bubbles form around the outside of the pan and the mixture is very hot but not boiling. Reduce heat to low.
• Meanwhile, in an electric mixer fitted with the whisk attachment, combine eggs and sugar on medium-high speed for 5 minutes. In a medium bowl, sift together flour, baking powder, and salt.
• Once the egg and sugar mixture has tripled in volume, slowly add the hot milk mixture, mixing on low speed until incorporated. Add the dry ingredients in two batches, mixing after each addition until just incorporated.
• Pour the batter into the prepared pan and bake for 1 hour, checking 5 minutes prior to baking end time. A toothpick inserted into the middle of the cake should come out clean, with a few crumbs attached, but do not over-bake.
• Cool in the pan for 10 minutes before inverting onto a cooling rack or serving plate to cool completely. Dust with powdered sugar if desired.

HOT MILK SPONGE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square pan.
• In a large mixing bowl, beat eggs for 4 minutes with electric mixer. Gradually add sugar; beat until light and fluffy, 4 to 5 minutes.
• Whisk together the flour and baking powder, and add to egg mixture until just combined.
• In a saucepan, heat 1/2 cup milk and 2 tablespoons butter until butter is melted. Gradually pour into the batter, mixing constantly. Pour into prepared pan.
• Bake in preheated oven until cake is golden and a toothpick inserted in the center of the cake comes out clean, 20 to 25 minutes.
• Remove cake from oven; preheat oven's broiler.
• Beat 1/4 cup brown sugar and 2 tablespoons butter until combined. Stir in milk to desired consistency. Stir in coconut and nuts. Spread over warm cake. Broil 4 inches from heat for 3 to 4 minutes, till golden.

HOT MILK CAKE

Steps:

• Preheat the oven to 325 degrees. Lightly butter and flour two 9-inch round baking pans; set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, combine eggs and sugar. Beat until very thick and the batter falls from the whisk in a thick ribbon, 4 to 5 minutes. Beat in vanilla.
• Meanwhile, heat milk and butter until simmering in a small saucepan. Add to the egg mixture in a slow, steady stream as you continue beating until combined. Gradually add dry ingredients and beat on low speed until just combined (or remove the bowl from the mixer and fold in dry ingredients until just combined). Pour the batter into the prepared pans. Bake until golden brown and starting to pull away from the sides of the pans, 55 to 60 minutes.
• Remove from oven and cool on a wire rack for 15 minutes. Using an offset spatula or a knife, loosen cakes from pans. Invert onto a wire rack to cool completely. Re-invert one cake layer onto a serving plate; spread with 1 cup frosting. Top with remaining cake layer, spread frosting over the sides and top of cake to cover, and serve.

HOT MILK CHOCOLATE SPONGE

Steps:

• 1. Makes a 7 inch cake. Pre-heat oven to 180C - 350F/ Gas mark: 4 Grease two 7 inch sandwich tins with melted margarine then line with grease proof paper and brush again with melted margarine.
• 2. Whisk the eggs and sugar together really we'll until very thick and pale. Sift together the flour and cocoa and carefully fold into the eggs. Sprinkle the mixture with the baking powder. Place the milk and margarine in a small pan and bring to the boil. Pour over the egg mixture.allow to froth up then fold into the mixture. Pour into the prepared sandwich tins. Bake in pre-heated oven for 40 minutes. When cooked, cool on a wire rack.
• 3. For the icing, beat the butter, icing sugar and blended cocoa together. Spread 3 tablespoons over one cake. Then either: 1) Spread the remaining icing over the other cake OR 2) Place the remaining icing in a piping bag with a star nozzle and pipe a border around the iced cake. Use the remaining icing to spread over the other cake. Sandwich both cake together. Decorate with Chocolate Buttons, rubbing them between your fingers to make them shine. Enjoy

HOT MILK SPONGE CAKE II

Steps:

• Position rack in the lower third of the oven and preheat to 350 degrees F (175 degrees C). Butter a 9-inch round layer pan and line with a parchment circle.
• In a small saucepan, heat the milk and butter to almost boiling. Set aside.
• Sift together the flour, baking powder, and salt in a triple sifter. Set aside.
• Beat the eggs on medium-high speed in an electric mixer fitted with beaters or a whip attachment for about 2 minutes. Gradually add the sugar, 1 tablespoon at a time, taking about 4-5 minutes to blend it in well. Scrape the sides of the bowl occasionally. The mixture will thicken and turn light yellow in color.
• Reduce mixer speed to medium. Add the vanilla, then pour in the hot milk IN A STEADY STREAM, taking about 10 seconds. Immediately add the dry ingredients all at once, and beat just until blended, scraping the sides of the bowl as necessary. Increase mixer speed to medium-high and beat 10 seconds. The batter will be very thin. Remove the bowl from the mixer and quickly pour the batter into the prepared pan.
• Bake 30-35 minutes, or until the cake begins to come away from the sides of pan and is golden brown and springy to the touch.
• Set on a cake rack to cool for about 10 minutes. Run a thin knife around the sides of the pan to loosen. Invert pan onto the rack sprayed with nonstick coating and peel off the parchment paper. Invert again to finish cooling right-side up. Store the plain sponge layer under a glass dome or covered with aluminum foil at room temperature for up to 3 days. For longer storage, freeze.

CHOCOLATE HOT MILK SPONGE

Steps:

• Sift flour, cocoa, salt and baking powder. Set aside.
• Beat eggs and sugar until thick and creamy. Add oil and vanilla.
• Beat 5 minutes.
• Add melted chocolate.
• Place milk and butter in saucepan and stir until butter has melted and mixture comes to a boil. Remove at once.
• Add milk mixture alternately to the egg mixture with sifted dry ingredients. (I do not let it cool before alternately adding with the dry ingredients.).
• Pour into 2- 9 inch round greased and floured (or use cocoa) pans and bake at 350* for 10-15 minutes.(do not overbake, layers are thin).
• Cool, fill and frost as desired.
• Filling instructions:.
• Beat all ingredients until spreading consistency (I beat quite stiff). Decorate with white chocolate shavings.
• Note: There is enough whipped frosting to generously fill in between the layers.

HOT MILK SPONGE SHEET

Steps:

• Preheat oven to 400 degrees. Line bottom of pan with waxed or parchment paper so that the paper overhangs the pan at two opposite ends. Heat milk with butter in small saucepan over medium heat until butter melts. Reduce heat to low and keep hot but do not simmer. Sift flour with baking powder twice. Return to sifter and set aside. In a large heatproof bowl, use a hand-held whisk to combine sugar, eggs and yolks. Set bowl over or in a pan of barely simmering water. Warm the mixture, whisking occasionally, until it is lukewarm to the touch. (Alternatively, omit the water bath and hold the bowl directly over the stove burner, whisking vigorously for about a minute until the eggs are warm. This is the quickest, easiest method but you must whisk the eggs continuously to keep them from starting to scramble). Transfer bowl to electric mixer; beat at high speed until mixture has cooled, tripled in volume and has the consistency of thick whipped cream. Sift one-third of flour mixture over batter and fold it gently, by hand, using the largest rubber spatula you have. Fold in half the remaining flour; then fold in the remaining flour. Pour hot milk and butter into batter and fold well, scraping the bottom each time and bringing the batter up the sides of the bowl until you can no longer see traces of liquid. Transfer batter into prepared pan and spread evenly. Bake until cake is browned, starts to shrink from the sides of pan, and springs back when lightly pressed: about 10 minutes. Cool cake in pan, on a rack. When cake is cool, run a small knife or spatula around the edges to release before unmolding. Cool completely before filling.

BABA'S HOT MILK SPONGE CAKE

Steps:

• 1. You can just grease and flour your pan or do what I do to make it so easy to release from the pan. I cut a piece of either waxed paper or pastry paper and put in on the bottom of the pan. To get it to fit, just turn the pan upside down and lay your paper over it and tear it to fit the width of the pan. While holding the paper in place over the bottom of the pan, take a sharp pointed knife and slice the hole, then use your kitchen shears to cut the outer edge around the pan.
• 2. Grease and flour the inside of the pan with the paper in place.
• 3. Preheat oven to 375 degrees farenheit.
• 4. I like to have my ingredients in bowls or whatever you prefer ready to pour one after the other, so that being said...mix the flour, salt and baking powder together in one bowl but don't mix in the sugar.
• 5. You can either heat the milk with the butter in it on your stove top in a small saucepan or in the microwave in a glass 2 cup measuring cup. Never heat anything in the microwave in plastic...toxins releases into your food. I use my microwave for about 2 minutes and 10 seconds...only until milk is hot enough to melt the butter. Do not scald the milk or again, you'll have a dry, straw textured cake.
• 6. With electric mixer, beat the 4 eggs until a bit bubbly..about a minute. Don't overbeat or the cake will be dry and straw like in texture instead of firm and could drop after removing from oven. The reason for the room temp eggs is that they make the cake rise better if they're not cold. Remember that tip for all your baking.
• 7. Add the sugar, mix until blended on medium speed.
• 8. Add the vanilla or vanillas and mix well on medium speed. The butter nut is the jazz I talked about. You could just as easily use lemon or orange flavorings instead of vanilla.
• 9. Add the flour mixture and beat well on medium speed until it makes a nice looking batter. Don't overbeat. Adding too much air during beating will make it fall later.
• 10. Pour into your tube pan and place in center of oven. Bake 45-48 minutes. The top will be golden and your toothpick will come out clean when inserted.
• 11. Take a long thin knife and run it around the outer edge of the pan and the inner edge by the tube. Let cake rest for about 5 minutes before inverting and removing from pan. I like the way the top looks with either powdered sugar or a chocolate glaze or frosting, so I use my oven mits so I don't get burned to removed the cake from the pan. I just invert the pan on one hand as I quickly pull the pan off the cake. While holding it in my hand, I quickly remove the paper from the bottom of the cake and put my plate on the bottom and turn the cake right side up on the plate. Then be sure to put that plate with the hot cake on a cooling rack so the bottom doesn't get gummy.