I was wondering if anyone has a good hot milk sponge cake recipe they are willing to share? This is the kind of cake that a local bakery uses and I would love to try it and see if I get the same reslts.

Thanks
Jackie

Jackie I have a very good hot milk sponge cake from Alice Medrich's class, she is the author of the book Cocolat. I uuse it as a Buche de Noel and also in a strawberry dessert. I will pm the recipe to you.

Thanks Shirley!!!

Uh Oh, I just had another member PM me for the recipe, maybe I should post it here as well.

Hot MIlk Sponge Cake-
Makes one 8 or 9 inch round or square
or one 11X17 inch sheet

1/4 cup milk
2 Tablespoons Salted Butter, cut into small pieces
3/4 cup sifted cake flour
1 teaspoon baking powder
3/4 granulated sugar
3 large eggs
3 large egg yolks
1 teaspoon Vanilla

Preheat oven to 400 degrees for jelly roll pan, 350 degrees for all other sized pans
Line the bottom of pan with parchment paper or waxed paper

Heat milk with butter in a small saucepan over medium heat until butter melts. Reduce heat to lowest setting and keep hot, but do not simmer.

Sift flour with baking powder twice. Return to sifter and set aside. In a large heatproof bowl ( I use my KitchenAid mixer bowl) use a hand held whisk to combine sugar, whole eggs and egg yolks. Set bowl over or in a pan of simmering water. Heat mixture, whisking occasionally, until lukewarm to the touch. Transfer bowl to electric mixer and using the whisk attachment, beat at high speed until mixture has tripled in volume, and has the consistency of thick whipped cream.

Sift one third of the flour mixture over batter and fold in gently by hand, sift and fold in half of the remaining flour, then sift and fold in last of the flour.

Pour the hot milk/butter into batter and fold well, scraping the bottom each time and bringing the batter up the sides of the bowl until you can no longer see traces of liquid, add vanilla and fold in. Turn batter into prepared pans.

Bake until cake is browned, starts to shrink from the sides of the pan, and springs back when lightly touched. About 20-35 minutes at 350 degrees for round pan. 20 minutes at 400 degrees for jelly roll pan. Cool on rack for 5 minutes, run knife around edges to release and unmold.

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SHIRLEY

Your welcome. I cut the cake layer in half and brush it with a flavored simple syrup and then fill and ice. Or I use the layer whole in the bottom of a springform pan and fill the top with halved strawberries, cut side down and cover in white chocolate mousse, refrigerate for several hours or overnight until set and firm. Remove the sides of the pan and set on a serving dish, decorate the top of the mousse with whole berries. So light and delicious on a summer day.