Delicate sponge cake with milk. Sponge cake with hot milk: cooking features and recipes Biscuit recipe milk

Today for you my successful experiment - custard sponge cake with hot milk: I described the recipe with photos and a detailed description of the cooking process for all readers of the culinary site.

Eh, it’s been a while since I baked biscuits in the oven. Ever since a simply wonderful assistant appeared in my kitchen - a multicooker, I have cooked biscuits exclusively in it. In a slow cooker, such baked goods turn out incomparable and very fluffy. I think I would have continued to bake in it if I hadn’t been interested in one interesting recipe.

Once in one magazine I read that it turns out that you can make custard sponge cake. This shocked me a little, because biscuit baking is very capricious, and if you just make a little mistake with sugar or mix in flour faster than it should, you will end up with not an airy cake, but a rubber sole that will be impossible to eat. And here is a sponge cake, also custard!

But still, my curiosity won. Moreover, today is my husband’s birthday, and I promised to bake him delicious cake, that’s why I took the risk of trying this recipe. Of course, just in case, I checked that I had 6 extra eggs in my refrigerator, so that in case of failure with this baking, I could bake the sponge cake in the slow cooker. But I didn’t need them, since the custard biscuit in the oven turned out wonderful.

Overall, I have tried and approved this recipe, and I recommend it to you too.

Milk custard biscuit baked in the oven turns out very tasty! I hope this recipe, as in my case, will become one of your favorites.

Ingredients

Eggs – 3 pcs. medium size
Sugar – 165 g
Homemade milk – 120 g
Butter – 60 g (fat content – 82%)
Baking powder – 6 g
Wheat flour – 165 g
Vanillin - on the tip of a knife
Salt - a pinch

Milk sponge cake recipe in the oven

To begin, take a round pan in which the biscuit will be baked and line it with baking paper. And immediately turn on the oven, let it warm up for now. Meanwhile, put it on low heat to warm up. butter with milk. In a deep container, mix eggs, vanillin and sugar.
Using a mixer (blender, whisk), beat it all into a fluffy white mass.
Then add flour and baking powder 3 times and mix gently. The result should be a light, fluffy and thick dough.
Add nearly boiled milk and butter to this dough in 3 batches. Mix carefully. Pour out the resulting custard biscuit dough into the prepared form. Let's bake. This will take about half an hour (but you need to make sure it is fully prepared using a wooden skewer). Set the oven temperature to 170 degrees.
Let the finished biscuit cool. And then from it you can prepare, for example, sponge cake. Make your favorite cream, cut the cake in half, grease it and let it brew for a while. And you can serve it in this form for tea - it’s also very tasty, moderately sweet, with small pores.
That's all, the delicious custard milk sponge cake with milk is ready! As you can see, the process of preparing it is not too different from preparing a regular sponge cake in the oven, so be sure to use this recipe and treat yourself and your loved ones with delicious pastries!

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This biscuit is incredibly tasty and tender. Due to the oil included in the composition, it does not require any impregnation. Of course, like any sponge cake, while still hot, you need to wrap it in film and put it in the refrigerator to mature, preferably overnight. After this procedure, the biscuit will have the perfect texture and taste. The biscuit can be frozen for 2 weeks. In general, freezing biscuits is extremely practical for home and professional confectioners. You can always assemble a cake in minutes.

Ingredients (for a 22 cm pan):

Milk - 120 ml;
Butter 82.5% - 60 g;
Eggs - 3 pcs;
Sugar - 165 g;
Wheat flour - 165 g;
Baking powder - 6 g;
Salt - on the tip of the knife;
Vanilla extract – 1 teaspoon.

How to make a sponge cake with milk:

Step 1. Heat milk and butter in a saucepan. As soon as the butter melts, remove from heat.

Step 2. Beat the eggs and sugar with a mixer into a fluffy foam, this will take 5-7 minutes, the mass will turn white and increase 3 times.

Step 3. Sift the flour, mix with baking powder and salt. Add to the egg mixture in parts, mix gently.

Step 4. Heat the milk again, but do not bring it to a boil. Pour hot milk into the dough, piece by piece. They poured in some and mixed it, so another part was mixed again.

Step 5. Pour the dough into the mold. Bake in an oven preheated to 180C for 25-30 minutes (until dry)

Step 6. Cool the cake slightly on a wire rack, wrap in film and place in the refrigerator overnight.

Why do you need to wrap the hot cake in film? As the cake cools, it loses moisture, which means it loses its juiciness and texture. Therefore, you need to wrap it in film as soon as possible and prevent evaporation.

I love this biscuit for its delicate cloud structure. It turns out so beautiful and appetizing that all that remains is to cut it evenly, dust it with sugar and serve it with tea with fresh jam or jam! A sponge cake made with hot milk is not as dry as a sponge cake, so I like it both in cakes and as a stand-alone cake for tea.

Ingredients (for a mold with a diameter of 18 cm):

Milk (any fat content) - 140 g
Butter - 50 g
Flour - 160 g
Baking powder - 5 g
Granulated sugar - 150 g
Eggs (c0) - 3 pcs
Vanilla extract - 1 tsp. (can be replaced with vanilla sugar 10 g)
Salt - a pinch

All ingredients (except milk) should be at room temperature.

The biscuit dough is kneaded very quickly, so you should immediately turn on the oven to heat up (170-180 C).

Break 3 eggs into a convenient bowl and start beating with a mixer. I like the eggs to gradually become saturated with air, so I always increase the mixer speed gradually.

Starting at low speeds, I work my way up to maximum speeds. In this case, the egg mass first turns into foam, similar to a soap solution, then becomes lighter and lighter. You often ask whether it is possible to beat eggs for sponge cakes in a blender. If you do not use a knife, but a whisk attachment, of course, you can. It doesn’t matter what or how you beat it, the most important thing is that the result turns out the same as in my final photo. That is, the egg mass is beaten white with sugar.

After 5 minutes of beating, start adding granulated sugar(150 g) in a thin stream. We do not turn off the mixer; our task is to stir in the sugar so that it does not fall to the bottom of the bowl. I love this recipe because you don’t need to beat the yolks and whites separately, as in a classic sponge cake, the process is faster and more convenient).

After 8-10 minutes from the start of beating, the egg-sugar mass turns into a thick white foam, with distinct whisk marks remaining on the surface. This means that the eggs are beaten to the consistency we need, we can continue the process.

Add 1 tsp to beaten eggs with sugar. vanilla extract. If you decide to substitute vanilla sugar, add 1 standard sachet (10 g).

To ensure that the biscuit rises evenly in the oven, mix the dry ingredients (a pinch of salt, flour - 160 g, baking powder - 5 g). If the baking powder particles are distributed throughout the flour, the cake will rise not in hills and lumps, but evenly over the entire surface.

It is convenient to use a regular hand whisk for stirring.

Add the dry ingredients to the beaten eggs in small portions (about 1/3 at a time). We do the mixing not with a mixer, but with a spatula/spoon or a hand whisk. At this stage it is very important not to lose the air accumulated during whipping. Mix with gentle movements, from bottom to top, so that the dough remains fluffy and airy.

After adding flour, the dough should visually remain fluffy and filled with air. If it suddenly settles and decreases in volume, it means the sponge cake may turn out dense and sticky.

In a saucepan, heat milk (140 g) and butter (50 g). We wait until the butter has completely melted, bring it almost to a boil, but do not boil. It is important that the milk is very hot, but not boiling!

Pour hot milk and butter into the dough with constant (!) stirring. I turn the mixer on to the lowest speed and pour it in a thin stream down the side of the bowl.

From now on, the dough may seem very liquid to you, but that’s how it should be. Pour into a specially prepared form and send to the oven to bake. I have a springform pan with a diameter of 18 cm, I cover the bottom with baking paper and do not grease the sides with anything. If you decide to grease the sides with oil, be sure to dust the top with flour and shake off any excess. The walls of the mold must not be slippery, otherwise the biscuit dough will slide down when trying to rise in the oven.

The biscuit is prepared for 30-35 minutes at 170 °C. You cannot open the cabinet door for the first 20 minutes, because the biscuit may settle. After 20-25 minutes of baking, the pleasant smell of baking usually begins to spread throughout the apartment, and you can already open the door slightly to check for readiness. We pierce the cake with a long wooden stick at the highest point - if the splinter comes out dry, without sticking wet dough, it means the sponge cake is ready and can be removed.

A sponge cake made with hot milk turns out moderately moist, porous and very tender. It can be used for a cake by cutting it into several layers (in a mold with a diameter of 18 cm, the height of the sponge cake is 5.5 cm). The height of the sponge cake is easily enough for three cake layers! If you want to make a cake based on this sponge cake, first let the cake set: wrap it in cling film and leave it in the refrigerator overnight. After this, the biscuit will be easier to cut, crumble less, and its taste will become richer and brighter.

You can sprinkle the sponge cake with powdered sugar and simply serve it with tea!

There is a video recipe for sponge cake with hot milk on the YouTube channel, enjoy watching:

Chocolate sponge cake with hot milk

Just replace 20 g of flour with cocoa, the rest needs to be done according to the recipe. It will turn out delicious chocolate sponge cake, which rises just as well as vanilla and has a rich chocolate taste. However, if you are looking for a recipe for the most delicious chocolate sponge cake, this is it.

Bon appetit! I'd love to hear your feedback on the recipe. Be sure to share photos of your biscuits (photos can easily be attached to a comment). I'm very interested to see what you come up with. Ask questions if you have any while cooking or reading a recipe.

When adding photos to Instagram, please indicate the tag #pirogeevo or #pirogeevo so that I can find your photos on the Internet. Thank you!

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Hi all. Today I will share with you a recipe for a simply extraordinary sponge cake. This is a vanilla sponge cake with hot milk. Everyone - everyone, cook urgently! I promise you - this biscuit will not leave you indifferent.

To be honest, I thought that I wouldn’t find anything better for myself. When I came up with it, it was only at the very last moment that I decided to make a new biscuit. And I was so delighted with it! It's simply incredibly delicious. I’ll be honest, he never made it to the cake, we ate it just like that, without cream or toppings, and we had to urgently prepare a second portion.

How to make the most delicious sponge cake with hot milk and butter, recipe with photos step by step.

Ingredients for a mold diameter of 18 cm:

3 eggs CO
150 grams of sugar
165 grams flour
a bag of vanilla sugar (10−15 grams)
120 grams of milk
60 grams butter
a pinch of salt
teaspoon baking powder

Yield approximately 530 grams.

Preparation:

Since all the preparation takes about 10-15 minutes, we’ll prepare the oven and mold in advance.

Preheat the oven to 170º top-bottom mode without convection.

Let's prepare the baking dish. I bake in a springform ring wrapped in foil.

Personally, I don’t grease the sides with anything, but you can first grease the sides of the pan with butter and sprinkle with flour. Place parchment on the bottom of the mold.

Place the eggs in the mixer bowl and begin beating with a pinch of salt. The eggs should be at room temperature so they will beat better.

As soon as a good foam appears on the surface, we begin to gradually add our granulated sugar and vanilla sugar without stopping whisking.

Separately, I would like to say about vanilla sugar, if it is possible to buy such sugar with natural vanilla, then please find it! This incredible aroma and black dots will not leave you indifferent. The brand of this sugar is Dr. Oetker.

Beat the egg mixture for 5-7 minutes, depending on the power of your mixer (at the moment I generally have a food processor with minimal power, I beat for 10 minutes, but still did not achieve the desired effect).

The mass should increase in volume very well and hold its shape a little. Since my mixer was not powerful enough, and there is no other one in the house, I will show you what the egg mass should look like using the example of my photo for. (by the way, it’s also incredibly tasty! I recommend trying it)

This is the ideal to which we must strive. But I want to note that even with such an imperfect structure as mine, the sponge cake turned out excellent.

While the eggs are being beaten, you need to sift the flour and baking powder and mix them.

Pour our milk into a saucepan and place the butter cut into cubes there. Place on the stove over medium heat. We wait until the oil has completely dispersed. There is no need to boil; as soon as the mixture becomes homogeneous, remove from heat.

Using a silicone spatula, stir the flour mixture into the egg mixture using gentle movements from bottom to top. We need to preserve as much of the airiness of the beaten eggs as possible. It is better to mix in the flour in 2-3 additions, and not all at once.

The dough will be thick at this stage, don’t be alarmed.

As soon as the mass has become homogeneous without lumps, pour hot milk into it.

Mix as carefully as possible.

Pour our dough into the prepared pan and place it in the preheated oven. Bake at 170º for 35-40 minutes.

As always, we determine the readiness of the biscuit using a wooden skewer: it comes out dry - take it out. It is better not to open the oven for the first 30 minutes. The finished biscuit should spring back when pressed.

First, we cool our biscuit in the mold for about 15 minutes. Next, we run a knife along the edge, freeing it from the mold.

Take out the biscuit and cool on a wire rack.

We wrap it in film and put it in the refrigerator for 8-10 hours to ripen. The height of the finished biscuit is 5-6 cm.

I always put the biscuits in the refrigerator overnight.

In the morning we cut our sponge cake into 3 layers.

I made this wonderful biscuit. But, as for me, the most delicious combination still with sour berries, because the biscuit itself is quite sweet.

This is what the vanilla sponge cake looked like.

A couple of lines from myself. If you are looking for a sponge cake where you don’t have to separate the yolks and whites for whipping, this is your option. A huge plus is the ease of preparation, the sponge cake does not require soaking at all (unless you are a fan of “wet cakes”), it is not capricious at all (compared to angel biscuit). Well, the taste... is very rich, it is very self-sufficient (you can easily just prepare it for tea and eat it without any cream). The texture is quite dense and will withstand heavy fillings.

Well, you understand - we need to prepare urgently)

Find the recipe for the cake itself here -.

If you want to bake a sponge cake in a mold of a different size, then in this article I wrote in detail how to count all the ingredients -.

Enjoy your meal.

If you want to make a cream cake, you first need to prepare the base. A recipe with a photo of a sponge cake made with milk will help you prepare a delicate preparation for any cake. This is an American type of sponge cake. It is airy and goes well with creams and fresh fruits.

A sponge cake made with milk can be coated with cream and decorated with berries.

Ingredients

Vanillin 1 pinch Salt 1 pinch Baking powder 7 grams Chicken eggs 3 pieces) Sugar 150 grams Wheat flour 170 grams Butter 60 grams Milk 120 milliliters

Number of servings: 6
Preparation time: 20 minutes
Cooking time: 40 minutes

Classic sponge cake with milk

Please note that only hot milk is used for this dessert. This is an important requirement.

Cooking technology:

Sift the flour so that it is saturated with oxygen. Mix it with vanilla, salt and baking powder.
Mix the eggs with sugar and start beating them with a mixer at high speed. Beat for at least 5 minutes. During this time, the egg mass should increase in volume by about 2 times.
Divide the flour into 2 portions. First add one portion into the egg mixture, then the second. Mix the dough in one direction only. It is better to use a spatula for this rather than a spoon.
Place butter in hot milk and place the pan on the fire. When the butter melts, pour the mixture into the dough in small portions. Knead the dough quickly.
Cover the baking pan with parchment, pour the dough into it and bake it at 170°C for about 35-40 minutes.

You can also make a chocolate sponge cake using the same recipe. To do this, 30 g of flour must be replaced with 30 g of high quality cocoa powder.

Milk sponge cake recipe without eggs

This recipe is suitable for vegetarians and people allergic to chicken eggs.

300 ml milk;
1 tbsp. flour;
10 ml vegetable oil;
1 tsp. soda slaked with vinegar;
1 tbsp. Sahara.

How to cook:

Heat the milk until it is slightly warmer than room temperature. Add sugar to it and stir until it is completely dissolved.
Add soda to the mixture and begin to gradually add flour, while thoroughly stirring the dough. To avoid lumps, you can use a mixer, just don’t turn it on at too high a speed.
Grease a mold with high sides vegetable oil and pour the dough into it. Bake the sponge cake in a preheated oven for 35 to 50 minutes, depending on your oven. Baking temperature – 180°.

Please note that baking soda for this recipe can be extinguished not only with vinegar, but also lemon juice. You can also use baking powder instead.