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Milk sponge cake

Author
Cookinero 10 Mar 2025
4290
Milk sponge cake

Sponge cake differs from other doughs by its fluffiness and tenderness. About 500 years ago, English sailors called biscuits "sea crackers". And all because they did not spoil during a long voyage and were filling. Traditionally, the biscuit was made from sugar, flour and eggs. But over time, other dough recipes appeared. Milk began to be added to it, thanks to which the biscuit turns out airy. Fatty additives are guaranteed to make the finished cake juicy. How to properly prepare a biscuit with milk and butter for a cake, we will tell you in a simple step-by-step recipe.

How to cook Milk sponge cake

Step 1

Milk sponge cake

Start making the milk sponge cake. To do this, start beating raw eggs in a bowl. Do this for 5-7 minutes until the egg mass doubles in volume. This will make the milk sponge cake airy.

Step 2

Milk sponge cake

Make the baking base sweet. To do this, gradually add sugar to the eggs and continue to beat. The mixture should turn white.

Step 3

Milk sponge cake

Add flour with baking powder, vanilla and salt to the egg mixture. Stir.

Step 4

Milk sponge cake

Pour the hot liquid from the butter and milk into the dough, stir quickly.

Step 5

Milk sponge cake

Pour the homogeneous dough into the mold and bake in the oven for 30 minutes.

Milk sponge cake - FAQ About Ingredients, Baking Time and Storage

Yes, you can use alternatives like honey, maple syrup, or stevia, but adjust quantities as they may affect texture and baking time.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.
Yes, substitute the regular flour with a gluten-free flour blend, ensuring it includes a binding agent like xanthan gum.
Beat the eggs thoroughly until doubled in volume and avoid overmixing after adding flour to keep the batter airy.
Halve all ingredients and use a smaller baking pan, reducing the baking time by 5-10 minutes to prevent overbaking.
Yes, wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Substitute butter with coconut oil or a dairy-free margarine to make the recipe dairy-free.
Insert a toothpick into the center; if it comes out clean or with a few crumbs, the cake is done.
Absolutely! Enhance flavor with citrus zest, cocoa powder, or top with fresh fruit, whipped cream, or a dusting of powdered sugar.

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