Victorian Hot Milk Sponge Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 7-inch cake pans and line with parchment paper.
• Sift self-rising flour into a bowl; add sugar, margarine, and 1/2 teaspoon vanilla extract. Crack in eggs. Beat with a wooden spoon or an electric mixer until pale and fluffy. Divide batter between the cake pans; smooth the tops with the back of a spoon.
• Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool in the pans for 5 minutes. Invert onto a wire rack to cool completely, about 20 minutes.
• Sift confectioners' sugar into a bowl; add butter and 1/2 teaspoon vanilla extract. Beat with an electric mixer until frosting is light and fluffy.
• Spread raspberry jam over 1 cake layer. Cover jam with frosting. Place second cake layer on top.

Steps:

• Heat oven to 350 degrees and place a rack in the center. Grease and line the bottoms of two 8-inch round cake pans with parchment paper.
• In a medium bowl, whisk together flour, baking powder and salt.
• In the bowl of an electric mixer, beat butter and sugar until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated, then beat in milk, scraping down sides of the bowl as necessary. Mix in flour mixture until combined, then scrape into prepared cake pans, smoothing the top.
• Bake cakes until golden brown and springy, and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool for 10 minutes, then unmold them onto a wire rack to cool completely, flat side down.
• Transfer one cake (the less attractive one) to a serving platter, and spread jam evenly on top. In the bowl of an electric mixer, whip cream, confectioners' sugar and vanilla just until it holds stiff peaks. Dollop about half the cream on top of jam, then top with remaining cake. Dust with confectioners' sugar and serve immediately, with the extra whipped cream on the side.

Steps:

• Preheat the oven to 350°F (175°C). Generously grease two 8 by 3-inch or 20 by 8cm round cake pans, then line them with greased parchment paper.
• In a stand mixer fitted with the paddle attachment, cream the butter on high speed until creamy and smooth, about 1 minute.
• Turn the mixer speed to medium-low, add the superfine sugar and vanilla to the butter, and mix until incorporated. Then turn the speed to medium-high and beat until very light and fluffy, about 5 minutes. Scrape the bowl often.
• Turn the speed to low and add the eggs, one at a time, beating just until combined. Scrape the bowl after each addition.
• Add one-third of the flour to the butter mixture and mix on low speed, just until incorporated. Repeat with another one-third flour until just incorporated. Add the final one-third flour. It will be a thick batter.
• Divide the batter among the prepared pans and smooth the tops using a small offset spatula. Gently tap the pans on the counter several times to release excess air bubbles.
• Bake until the cakes are golden and a tester comes out clean, 20 to 25 minutes. Let the cakes cool in the pans for 20 minutes, then remove from the pans and let cool completely on a wire rack.
• In a medium bowl, toss together the quartered strawberries, granulated sugar, lime zest, and pink pepper (if using). Allow to macerate until the sugar dissolves, about 15 minutes.
• Remove the parchment paper and place one cake layer on a serving plate.
• Spread the jam over the top of the cake, then cover the jam with a 1-inch or 2.5cm layer of the whipped cream. Distribute half the macerated strawberries over the whipped cream.
• Place the second cake on the whipped cream and dust the top generously with confectioners' sugar and decorate with whole and halved strawberries.
• This cake is best served right away, with the remaining macerated strawberries and whipped cream, but any leftovers can be stored, covered, in the refrigerator for up to 1 day.
• In a medium saucepan, combine the raspberries, sugar, and lemon juice and use a fork to break up the raspberries just enough to produce a bit of juice. Set over medium-low heat and simmer for about 30 minutes, stirring often.
• The jam is ready when it clings to a spoon and you can draw a line through the jam that doesn't immediately fill in. Remove from the heat and let cool thoroughly.
• Transfer to an airtight container and store in the refrigerator for up to 10 days.
• In a stand mixer fitted with the whisk attachment, combine the cream, confectioners' sugar, and vanilla and beat on medium speed (you read that right) until just thick-it will start to leave marks from the whisk in the cream.
• Remove the bowl from the mixer and, using the whisk attachment, continue whipping by hand for several seconds until the cream reaches the desired consistency; this way, you can ensure the mixer won't take it too far. Whipped cream is best used right away.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch springform pan.
• Sift the flour and baking powder into a medium bowl and set aside.
• Beat butter and sugar with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool the cake in the pan for 10 minutes, then turn the cake out onto a wire rack to cool completely.
• This cake can be served as is, just dusted with confectioners' sugar. Alternately, cut the cake in half horizontally and sandwich the layers together with jam or custard.

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.

Steps:

• Preheat oven to 350°. In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to batter beating on low speed until smooth. , In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat just until combined. , Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool on a wire rack.

Steps:

• Beat eggs and sugar until thick and creamy.
• Sift flour and baking powder and fold into egg and sugar mixture.
• Heat milk and butter until just below boiling point.
• Stir milk mixture and vanilla into batter.
• Spoon into two greased 20cm cake tins or 1 23cm tin.
• Bake at 180°C for 25 - 30 minutes.
• For the icing: Cream butter, icing sugar and vanilla. Add enough milk to make mixture light, creamy and spreadable.

Steps:

• Preheat oven to 325°. Let eggs stand at room temperature for 30 minutes. Sift flour and salt; set aside. , In a large bowl, beat yolks until slightly thickened. Gradually add 1 cup sugar, beating until thick and lemon-colored. Blend in water and vanilla. Add dry ingredients to yolk mixture; mix well. , In another bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack until cake springs back when lightly touched, 55-60 minutes. Immediately invert the pan; cool completely. , Run a knife around side and center tube of pan. Remove cake to a serving plate. If desired, serve with ice cream topping.