Milk Sponge Cake -

If you’re searching for a cake that combines softness, sweetness, and a delightful spongy texture, look no further than the Milk Sponge Cake. This delectable dessert is perfect for any occasion, whether you’re celebrating a birthday, hosting a tea party, or simply indulging your sweet tooth. My first attempt at this cake left me completely enamored, and I know you’ll feel the same after your first slice!

Why You Will Love This Recipe

This Milk Sponge Cake is incredibly easy to make and requires just a few simple ingredients that you may already have in your kitchen. The sponge is light and airy, making it an excellent base for whipped cream, fresh fruits, or even a layer of frosting. It’s versatile and highly customizable, so you can experiment with flavors and add your favorite toppings. Once you taste the soft texture and sweet flavor of this cake, you’ll be inspired to bake it repeatedly!

Pro Tips for Making Milk Sponge Cake

Use Room Temperature Ingredients: For the best results, let your eggs and milk sit at room temperature before starting. This helps to create a smoother batter and a fluffier texture.

Don’t Overmix: Once you incorporate the flour, mix just until combined to avoid a dense cake.
Cool Completely: Always allow the cake to cool completely before frosting. This will prevent the icing from melting and ensures a perfect presentation.

Ingredients

Here’s what you’ll need to whip up this delightful Milk Sponge Cake:

4 large eggs
2 cups (400grams/14.1Oz) granulated sugar
1 tsp vanilla extract

2-1/4 cups (270grams/9.5Oz) all-purpose flour
2-1/4 tsp baking powder
1-1/4 cups fat-free milk

10 tbsp butter, cubed

Directions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Step 2: In a large mixing bowl, whisk together eggs, sugar, and vanilla extract until light and fluffy.

Step 3: In a separate bowl, sift together the flour and baking powder.
Step 4: Gradually add the dry ingredients to the egg mixture, alternating with the milk. Mix until well combined.
Step 5: Gently fold in the cubed butter until just incorporated.

Step 6: Divide the batter evenly between the prepared cake pans.
Step 7: Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Step 8: Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Frequently Asked Questions

1. Can I use whole milk instead of fat-free milk?

Yes, using whole milk will make the cake richer and increase its moisture content.

2. Can I add flavors to the cake batter?

Definitely! You can incorporate lemon zest, almond extract, or cocoa powder for a chocolate sponge cake variation.

3. How can I store the leftover cake?

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

4. Can I freeze this cake?

Yes, you can freeze the sponge cake! Wrap it tightly in plastic wrap and place it in an airtight container. It can be frozen for up to 3 months.

5. What frosting pairs well with Milk Sponge Cake?

A classic choice is whipped cream or buttercream frosting. You can also experiment with fruit glazes for a fresher taste.

Conclusion

Milk Sponge Cake is a delightful treat that is as pleasing to the eye as it is to the palate. Its soft, light texture and sweet flavor profile offer a perfect canvas for countless variations and toppings, making it an ideal dessert for any occasion. After trying this recipe, you’ll find it hard to resist making it again and again. So gather your ingredients, follow the steps, and enjoy the wonderful experience of baking and sharing this cake with your loved ones!