Best Milk Sponge Cake Recipe

Milk Sponge Cake Recipe

Creating an ultra-soft milk sponge cake requires a precise approach to achieve a light, airy texture and delightful flavor. This cake, often referred to as a "hot milk sponge cake," is cherished for its moist crumb and subtle sweetness. By following this comprehensive guide, you'll master the art of baking a perfect milk sponge cake that looks and tastes exceptional.

What is a Milk Sponge Cake?

A milk sponge cake is a type of sponge cake that incorporates hot milk into the batter, resulting in a moist and tender crumb. This method distinguishes it from traditional sponge cakes, which rely solely on whipped eggs for leavening. The addition of hot milk imparts a richer flavor and a softer texture, making it a favorite among bakers. This technique has been celebrated in various recipes, such as the Hot Milk Cake featured on Culinary Hill.

Ingredients

To bake an 8-inch (20 cm) milk sponge cake, gather the following ingredients, ensuring they are at room temperature for optimal results:

For the egg yolk mixture:

• 100g egg yolks (approximately 6 large yolks)
• 50g neutral-flavored vegetable oil (e.g., canola or sunflower oil)
• 100g whole milk
• 1 teaspoon vanilla paste or 2 teaspoons vanilla extract (optional)
• 120g cake flour (with 8% protein content)
• 1/4 teaspoon salt

For the egg white mixture:

• 210g egg whites (approximately 6 large whites)
• 100g caster sugar

Step-by-Step Instructions

1. Prepare the Oven and Pan:

• Preheat your oven to 160°C (320°F).
• Ensure your 8-inch chiffon tube pan is clean and ungreased. The ungreased pan allows the batter to cling to the sides, promoting better rise and structure.

2. Create the Egg Yolk Mixture:

• In a large mixing bowl, whisk together the egg yolks and vegetable oil until the mixture becomes slightly pale and well combined.
• Add the milk and vanilla paste (or extract) to the egg yolk mixture, whisking until fully incorporated.
• Sift in the cake flour and salt, then gently whisk until the batter is smooth and free of lumps.

3. Prepare the Meringue (Egg White Mixture):

• Using an electric mixer fitted with a whisk attachment, beat the egg whites on low speed for at least 10 minutes. This initial slow mixing helps stabilize the egg whites, leading to a more stable meringue.
• Gradually increase the mixer speed to medium, slowly adding the caster sugar in small increments.
• Continue beating until stiff peaks form. At this stage, the meringue should be smooth, glossy, and hold firm peaks without collapsing.

4. Combine the Mixtures:

• Using a spatula or hand whisk, gently fold the meringue into the egg yolk batter in 3 to 4 additions. The first addition can be mixed more vigorously to lighten the batter, but subsequent additions should be folded in gently to maintain the airiness of the batter.
• Ensure there are no visible streaks of egg white remaining, resulting in a homogeneous batter.

5. Transfer and Bake:

• Pour the batter into the ungreased chiffon tube pan.
• Gently tap the pan on the countertop to release any large air bubbles.
• Use a skewer or knife to draw a zigzag pattern through the batter to eliminate any remaining air pockets.
• Bake in the preheated oven for 55 minutes, or until a skewer inserted into the center of the cake comes out clean. It's crucial to bake the cake for at least 50 minutes to ensure it's thoroughly cooked.

6. Cool and Unmold the Cake:

• Upon removing the cake from the oven, immediately drop the pan from a height of 20-30 cm onto your countertop. This action helps minimize shrinkage by releasing steam rapidly.
• Invert the pan onto a wire rack and allow the cake to cool completely while still in the pan. Cooling the cake upside down prevents it from collapsing and maintains its structure.
• Once cooled, use a thin, blunt knife or spatula to carefully loosen the edges of the cake from the pan. Gently push the cake out from the pan without pressing on its surface to avoid deflation.

7. Serve:

• Slice the cake using a serrated knife to achieve clean cuts without compressing the delicate crumb.
• Enjoy your ultra-soft milk sponge cake as is, or pair it with fresh berries, whipped cream, or a dusting of powdered sugar for added indulgence.

Tips for Success

• Room Temperature Ingredients: Ensure all ingredients are at room temperature before starting. This consistency aids in achieving a smooth batter and optimal volume.
• Accurate Measurements: Use a kitchen scale to measure ingredients precisely. Baking is a science, and accuracy ensures consistent results.
• Gentle Folding: When incorporating the meringue into the egg yolk mixture, use gentle folding motions to retain as much air as possible. This technique contributes to the cake's light and airy texture.
• Proper Cooling: Cooling the cake upside down is essential for maintaining its structure. Ensure the pan is elevated to allow airflow during the cooling process.

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