Fluffy Hot Milk Sponge Cake
A light and irresistibly tender sponge cake made with hot milk — the secret behind its perfectly soft, cloud-like crumb. Easy to make with pantry staples, this classic is ideal for birthdays, afternoon teas, or as a layer cake base. One slice and you'll be making it on repeat!
🛒 Ingredients
30 servings
- 1 cup (250 ml) hot whole milk
- 3 cups (375 g) all-purpose flour, sifted
- 2 cups (400 g) granulated sugar
- 3 large egg yolks
- 3 large egg whites
- 1 tablespoon baking powder
- Butter and flour for the pan
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Grease and flour a large baking pan thoroughly.
- 2
Using an electric mixer, beat the egg whites in a clean, dry bowl to stiff, glossy peaks.
- 3
With the mixer running, gradually add the sugar, then incorporate the egg yolks one at a time.
- 4
Sift in the flour and baking powder, then fold gently with a rubber spatula — do not overmix.
- 5
Slowly pour in the hot milk while stirring gently until the batter is smooth and lump-free.
- 6
Pour into the prepared pan and bake 30 to 40 minutes, until a toothpick inserted in the center comes out clean.
- 7
Cool in the pan for 10 minutes, then turn out onto a wire rack to finish cooling.
💡 Chef's Tip
Hot (not boiling) milk is the key to this cake's signature moist, tender texture. Stop folding as soon as the flour disappears to keep the batter light and airy.
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