Milk sponge cake

Name: Milk sponge cake
Total time: 45 min
Yield: 8
Cuisine: European, Russian, Ukrainian
Ingredients: Sugar - 250 g; Chicken egg - 180 g; Wheat flour for baking - 130 g; Baking powder - 8 g; Milk - 100 g; Butter - 60 g; Vanillin - 1.5 g; Salt - 2.1 g; Confectionery topping - 12 g

Cookinero 10 Mar 2025

5710

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

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

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

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

Step 4

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

Step 5

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

Can I use a sugar substitute in this milk sponge cake recipe?

Yes, you can use alternatives like honey, maple syrup, or stevia, but adjust quantities as they may affect texture and baking time.

How should I store the milk sponge cake to keep it fresh?

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.

Can I make this cake gluten-free?

Yes, substitute the regular flour with a gluten-free flour blend, ensuring it includes a binding agent like xanthan gum.

What's the best way to ensure my sponge cake is light and airy?

Beat the eggs thoroughly until doubled in volume and avoid overmixing after adding flour to keep the batter airy.

How can I adjust the recipe for a smaller cake?

Halve all ingredients and use a smaller baking pan, reducing the baking time by 5-10 minutes to prevent overbaking.

Can I freeze the milk sponge cake for later use?

Yes, wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

What can I use instead of butter for a dairy-free version?

Substitute butter with coconut oil or a dairy-free margarine to make the recipe dairy-free.

How do I know when the cake is perfectly baked?

Insert a toothpick into the center; if it comes out clean or with a few crumbs, the cake is done.

Can I add flavors or toppings to this sponge cake?

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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Milk sponge cake

How to cook Milk sponge cake

Step 1

Step 2

Step 3

Step 4

Step 5

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

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