Monday, June 23, 2008
Hot Milk Sponge Cake
This cake is a very popular one in my family. My dad loved it, and my Aunt Clare is almost famous for it. So it seemed only fitting that I should make it for her for her birthday this year. It was a big milestone birthday for her ( I won't announce her age here, out of respect) and the whole family got together to celebrate. We had tons of fun and the cake was a huge hit.
I'm glad that I decided to try to make it myself. I thought it would be complicated, but it wasn't. Aunt Clare told me that she usually uses half and half for the milk part because it makes the cake richer. But she said that using skim, or 1% or 2% would work just as well. So I decided to save myself a trip to the store and just use the skim milk I already had in my fridge. The cake was definitely rich enough with the skim milk and I will probably always just use skim, unless I happen to have some half and half on hand and I feel like being extra bad ;-)
I was always a bit skeptical about the use of unsweetened chocolate for the drizzle on top. But the frosting is so sugary, and the cake is so rich, that it really is a nice balance. I will definitely be making this again very soon!
Hot Milk Sponge Cake (source: my Aunt Clare)
2 cups all purpose flour
2 tsp baking powder
2 cups sugar
1 cup half and hlaf (or skim, 1% or 2% milk)
4 tbsp butter
Preheat oven to 350 degrees.
Grease and flour a tube pan or 2 cake pans (I used 2 9" round cake pans)
Sift together flour and baking powder; set aside
In a mixing bowl beat eggs with an electric mixer on high speed about 4 minutes or until thick. Gradually add sugar, beating on medium speed for 4-5 minutes or until light anf lfuffy. Add the dry mixture; beat on low to medium speed just until combined.
In a small saucepan heat and stir milk and butter until butter melts. Add to batter, beating until combined. Pour batter into prepared pans.
Bake in a 350 dregree oven for 30-40 minutes until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack.
Butter cream frosting
5 tbsp butter, softened
2 cups confectioner's sugar
milk to obtain consistency
Beat butter until smooth. Slowly add confectioner's sugar, alternating with milk until spreading consistency is obtained.
(You may find that this recipe does not make enough frosting for your cake. I like lots of frosting so I made 1.5 of this recipe. so I used 10 tablespoons of butter and 3 cups of confectioner's sugar. I didn't really measure the milk too well, but I'd guess I used about 1/4 cup)
After icing cake with butter cream frosting, drizzle melted unsweetened chocolate on top and down sides in an interesting pattern.