Sponge cake with milk for cake. How to prepare a sponge cake with hot milk with sour cream and yoghurt cream, step-by-step recipe with photos

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 is the same as in my final photo. That is, the egg mass is beaten white with sugar.

After 5 minutes of beating, begin 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 whipping, 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 that 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. The result is a delicious chocolate sponge cake that rises just as well as vanilla and has a rich chocolate flavor. 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!

Biscuit- pastry dough made from eggs, sugar and flour. From a well-prepared sponge cake, we can make not only a wonderful homemade cake, but also make unique, delicate cakes or use it to prepare impeccable desserts that can be served instead of hearty pastries for tea. If you like to prepare sponge cakes yourself at home, today I would like to offer you a recipe for a very tender sponge cake made with hot milk. We have already prepared. Today we will prepare a light, very porous, tall sponge cake with a caramel color. We will bake it, as always, with the help of a kitchen assistant - a Panasonic-18 multicooker with a power of 670 W and a bowl capacity of 5 liters. Such a biscuit will decorate not only your everyday table, but may also appear on your holiday table as a sweet for tea. I soaked the sponge cake with hot milk with good condensed milk and homemade apricot jam. It was very tasty... My family really liked the sponge cake with milk.

You will need:

• eggs - 4 pcs.
• sugar - 1 cup (160 gr.)
• flour - 1 cup with a slide (160 gr.)
• butter - 2 tbsp. (60 gr.)
• milk - 120 ml.
• vanillin - 1 gr.
• baking powder - 0.5 tbsp.
• salt - a pinch

How to make a tall sponge cake with hot milk:

Beat the eggs with a mixer with the addition of salt for 5-7 minutes until fluffy.

Add sugar and continue beating for another 2-4 minutes.

Combine flour with vanilla and baking powder, sift and add to biscuit dough.

While we beat the biscuit, heat the milk and butter on the stove. But DO NOT Bring it to a boil! The milk should be just hot, NOT BOILING!!! When we have whipped the biscuit, carefully pour in the hot milk and butter in a thin stream.

Beat the biscuit dough again. it comes out a little thinner than we might expect. But it's okay. If you can bear the weight of all the components, everything will turn out great.

Grease the multicooker bowl with butter and pour in the biscuit dough. Set the BAKE mode to 70 minutes (60+10 minutes), close the lid of the multicooker and wait for the multicooker to notify us that the biscuit is ready. Immediately after the sound of baking is ready, do not rush to open the multicooker. Let the biscuit stand on the HEAT mode for another 5-10 minutes.

If you want to cook a sponge cake with hot milk in the oven, bake it in a mold greased with butter or line it with oiled baking paper. The oven should be preheated to 180-190 degrees, bake the biscuit for 30-45 minutes until the skewer is dry. Check the readiness of the biscuit no earlier than after 30-35 minutes.

After the multicooker has prepared us a beautiful sponge cake with hot milk, we arm ourselves with a steamer container and remove the sponge cake.

We pulled this handsome guy out of the slow cooker. The sponge cake made with hot milk turns out so tender that you can eat it simply by cutting off a piece with milk or tea.

I wanted to whip up a homemade “cake,” which my loved ones devoured faster than it took to bake a sponge cake in a slow cooker. I cut it into 4 thin cakes and soaked them in layers, alternating thick condensed milk with.

And here is our first piece of homemade baking. I don’t think anyone could refuse this. The biscuit turned out so delicious that it melted in your mouth instantly...

Svetlana and my home kulinarochka2013.ru wish you all a bon appetit!

What is France? Someone will be surprised by my question and answer without hesitation: “A European country.” Well, for some people, memories and soul-tearing nostalgia will come flooding back. For me this word means something more. Having been there at least once, you want to come back again and again. I want to inhale the heady smell of a lavender field, hide from prying eyes in the shroud of morning fog, drink hot coffee with a warm croissant, and, of course, try a French sponge cake with milk. Agree, only in France could this delicious, simple and at the same time sophisticated pastry appear.

I love muffins with raisins, cakes with custard or protein cream, I won’t refuse a waffle or a tube of condensed milk, but most of all I like sponge cake with milk. It would seem that there are no additives in it in the form of dried fruits, candied fruits, nuts, jam, marmalade, but it is so independent and rich that it would be blasphemy to serve a bowl of jam with a piece of this aromatic pastry. The most faithful and reliable companion for a biscuit is a mug of strong tea without sugar.

Biscuit with milk "French"

The modern confectionery industry has long moved away from the traditional sponge cake recipe. Now we can try these baked goods prepared with boiling water, and with yoghurt, and only with yolks, and only with whites, and with starch, and with semolina, and with condensed milk, and even with jelly with mayonnaise. I wouldn’t be opening America if I said that you can mix biscuit dough with hot milk. Well, let’s look together at what kind of biscuit this will make. Those who are not familiar with the oven do not have to worry about the quality and appearance of their baked goods; we will prepare a sponge cake with milk in a slow cooker.

sponge cake recipe with milk

Before you start mixing the cake dough, there are a few things to keep in mind.

1.Eggs should be at room temperature.

2. The flour should be sifted before adding to the bowl with the rest of the ingredients.

3. The butter is not placed in a soft form, but pre-melted.

4. For baking, you should take a mold with high sides so that the biscuit does not “jump” out of it during baking. Although this rule applies more to the oven. This will not happen in a slow cooker. At least, such an incident has never happened to me.

Ingredients:

• large eggs – 2 pcs.,
• sugar – 2/3 cup,
• milk – 0.5 cups,
• butter – 60 g,
• baking powder - 1 level teaspoon,
• flour - 1.5 cups,
• salt - a pinch,
• vanilla sugar - on the tip of a knife.

Cooking process:

The key to a successful sponge cake is to prepare a high-quality egg-sugar mixture. Therefore, beat the eggs with sugar until fluffy foam, until the contents increase in volume by 2-3 times.

In a separate bowl, mix flour, salt and baking powder.

In small portions, in 3-4 batches, transfer the resulting loose mixture into a bowl with the egg-sugar mixture. Mix with a spatula from bottom to top.

Pour the milk into a saucepan or bowl that can be placed on the stove. Put the oil there and put it on low heat.

We bring it to the first bursts and turn it off. Pour hot milk with melted butter into the bowl with the biscuit dough.

Mix quickly. The biscuit dough should not be thick, but not too runny. Grease the multicooker bowl or baking dish in the oven generously with butter (I usually use butter), and transfer the dough there.

Bake the milk sponge cake in a multicooker on the “Baking” mode for 60 minutes, i.e. the time programmed by the device. In the oven - about 45 minutes (preheat the oven to 180 degrees in advance).

We check readiness with a match or a thin wooden stick. Ready-made baked goods usually come out of the mold easily, so after placing them on a plate, you can sprinkle them with powdered bread or pour chocolate glaze over them for beauty.

Enjoy your tea!

Any biscuit becomes better if you let it sit for at least an overnight time. Therefore, it is advisable to bake the biscuit in advance. To make the cream airy, but at the same time keep its shape, the yogurt needs to be weighed in gauze for several hours. Well, the finished cake should also be given time to soak. So, consider your time, rushing here can have a negative impact!
It is advisable to use a detachable mold with a diameter of 24-26 cm. Since the thinner the cakes are, the better they will be soaked. The mold can be greased with oil, or you can line it with baking paper: a circle on the bottom and a strip around the circumference.

Let's start by preparing the sponge cake: sift the flour, baking powder and salt twice.
Heat the milk and butter until hot to melt the butter.

Mix sugar with vanilla sugar.
Beat the eggs with a mixer at high speed for about a minute. Continuing to beat, gradually add sugar. Beat for about 10 minutes until fluffy and light.

Gently, in several stages, add the sifted flour to the beaten egg mass using a spatula, moving from bottom to top.
Heat the butter and milk again until very hot (no need to boil) and pour into the biscuit dough in two additions, stirring several times with a spatula. The mass is medium thick, voluminous, with a glossy sheen.

Carefully place the dough into an oiled baking dish and place in an oven preheated to 175 C for 20-25 minutes (until dry).

Cool the finished biscuit and let it rest, I leave it in the mold overnight. You can store the sponge cake for two or three days, then you need to remove it from the mold and wrap it in a bag.

Yogurt must first be weighed: line a sieve with gauze, pour out the yogurt, and place a bowl for the whey. Place in the refrigerator for several hours, I leave it overnight. I used homemade yogurt, half a glass of whey came out. You need to do the same with store-bought yogurt, otherwise the cream may turn out runny!
As a result, you will be left with a dense milk clot.

Sprinkle the cherries with powdered sugar and leave for a while to release the juice. I have frozen cherries, I let them thaw a little and cover them with powdered sugar.

Carefully cut the biscuit into two layers. You can make the bottom cake a little thicker, since it will be soaked, but the top one will not.

Let's prepare the cream: beat the sour cream well with a mixer for 8-10 minutes, then gradually add powdered sugar and vanilla sugar, continuing to beat.

Add yogurt and beat a little more. You will get a lush cream that holds its shape.

Drain the resulting juice from the cherries and squeeze them a little. Add water to the juice so that you end up with about 150 ml of soaking liquid.

Soak the bottom cake.

Spread thickly with cream. Arrange the berries.

Cover with the second cake layer and press down slightly. Cover with cream. If the cream slips a little, put the cake and the remaining cream in the refrigerator. The cream will set quickly. Then you can take out the cake and apply the remaining cream.

Grate the chocolate on a fine grater. Since the cream is very soft and airy, before sprinkling the cake with chocolate, I put it in the refrigerator for a while. The cream will set - then I sprinkle with chocolate chips.

The finished cake must be given time to soak, putting it in the refrigerator, preferably for 6-8 hours.
And now, finally, you can cut off a piece and treat yourself! Or maybe two pieces, because the cake turned out to be not at all heavy in taste and of medium sweetness! And with aromatic tea...

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 piece(s) 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:

1. Sift the flour so that it is saturated with oxygen. Mix it with vanilla, salt and baking powder.
2. 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.
3. 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.
4. 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.
5. 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:

1. Heat the milk until it is slightly warmer than room temperature. Add sugar to it and stir until it is completely dissolved.
2. 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.
3. Grease a high-sided mold with 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 with lemon juice. You can also use baking powder instead.