Wednesday, April 14, 2010

Hot Milk Sponge Cake

After my last post "Time Out", I received quite a number of emails expressing concern and telling me to keep on blogging. Thank you so very much for your encouragement ... you know who you all are. I am really touched and I certainly have no intention of quitting this blog. :) In fact, here's another post to prove my word. Enjoy!

I wanted to bake something simple for tea and I remembered this Hot Milk Sponge Cake from Tish Boyle. It looked deliciously light and fluffy, and I was quite sure my family would like it.

I got quite excited upon seeing the texture. It reminded me of Cotton Soft Japanese Cheesecake! I had a few slices, and they were utterly delicious. It tasted so much like Ji Dan Gao (Kai Dan Kou)!

I saved some batter to make cupcakes for my children. I also decorated them with Royce' Chocolates and some Korean strawberries, just for the heck of it. Incidentally, the chocolates were a gift from my neighbour to my daughter for her recent birthday. My neighbours are really nice. :)

Here's how you make this really easy but lovely cake:

(adapted from The Cake Book by Trish Boyle)

- 1 1/3 cups cake flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup whole milk
- 4 tbsp unsalted butter
- 3 eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract

1. Sift the flour, baking powder and salt twice. Then set aside.

2. Combine butter and milk in a saucepan, heat on medium until the butter has just about melted. Remove from heat and set aside.

3. Using the whisk attachment, beat your eggs on high until blended, about 1 minute.

4. Add your vanilla extract/beans and sugar gradually and beat until pale and tripled in volume. About 6 minutes according to the book.

5. Sift one third of your flour mixture into your egg mixture. Fold it in with a rubber spatula. Repeat with the remaining flour mixture in 2 more additions.

6. Reheat the milk mixture until just under a boil. Then add the hot milk mixture into the batter and fold it in.

7. Scrape the batter into a prepared pan. The book suggested a 9-inch cake pan. But I used a 7-inch greased pan and it worked too! Hahaha ... don't ask me how it's even possible. I have no idea!

8. Pop it in the oven at 175 degree celsius for 20 to 25 mins. When done, put a toothpick in and it should come out clean. Cool the cake before serving.