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!

Today for you is my successful experiment - custard sponge cake with hot milk: I described the recipe with a photo and a detailed description of the cooking process for all readers of the culinary site.

Eh, it’s been a while since I baked biscuits in the oven. Ever since a simply wonderful assistant appeared in my kitchen - a multicooker, I have cooked biscuits exclusively in it. In a slow cooker, such baked goods turn out incomparable and very fluffy. I think I would have continued to bake in it if I hadn’t been interested in one interesting recipe.

Once in one magazine I read that it turns out that you can make custard sponge cake. This shocked me a little, because biscuit baking is very capricious, and if you just make a little mistake with sugar or mix in flour faster than it should, you will end up with not an airy cake, but a rubber sole that will be impossible to eat. And here is a sponge cake, also custard!

But still, my curiosity won. Moreover, today is my husband’s birthday, and I promised to bake him a delicious cake, so I took the risk of trying this recipe. Of course, just in case, I checked that I had 6 extra eggs in my refrigerator, so that in case of failure with this baking, I could bake the sponge cake in the slow cooker. But I didn’t need them, since the custard biscuit in the oven turned out wonderful.

Overall, I have tried and approved this recipe, and I recommend it to you too.

Milk custard biscuit baked in the oven turns out very tasty! I hope this recipe, as in my case, will become one of your favorites.

Ingredients

• Eggs – 3 pcs. medium size
• Sugar – 165 g
• Homemade milk – 120 g
• Butter – 60 g (fat content – ​​82%)
• Baking powder – 6 g
• Wheat flour – 165 g
• Vanillin - on the tip of a knife
• Salt - a pinch

Milk sponge cake recipe in the oven

1. To begin, take a round pan in which the biscuit will be baked and line it with baking paper. And immediately turn on the oven, let it warm up for now. Meanwhile, heat the butter and milk over low heat. In a deep container, mix eggs, vanillin and sugar.
2. Using a mixer (blender, whisk), beat it all into a fluffy white mass.
3. Then add flour and baking powder 3 times and mix gently. The result should be a light, fluffy and thick dough.
4. Add nearly boiling milk and butter to this dough in 3 batches. Mix carefully. Pour the resulting choux pastry into the prepared pan. Let's bake. This will take about half an hour (but you need to make sure it is fully prepared using a wooden skewer). Set the oven temperature to 170 degrees.
5. Let the finished biscuit cool. And then you can use it to make, for example, a sponge cake. Make your favorite cream, cut the cake in half, grease it and let it brew a little. And you can serve it in this form for tea - it’s also very tasty, moderately sweet, with small pores.
6. That's all, the delicious custard milk sponge cake with milk is ready! As you can see, the process of preparing it is not too different from preparing a regular sponge cake in the oven, so be sure to use this recipe and treat yourself and your loved ones with delicious pastries!

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 pieces) 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. Line a 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.

Recipe for tender sponge cake with hot milk

Sponge cake with hot milk is a universal baked product. It can be easily turned into an amazing fluffy cake, birthday cake or roll. The main thing is to find a proven recipe and use a suitable baking dish.

Note to housewives

To make the sponge cake fluffy and tasty, you need to take note of a few little tricks. Use the following tips and your baking will always be a success:

1. The container in which you will mix the ingredients must be clean and dry.

2. The sponge cake will turn out fluffy if you sift the flour twice.

3. Instead of baking powder, you can use soda. It is extinguished with table or apple cider vinegar, lemon juice. To prevent the biscuit from acquiring an unpleasant aftertaste, add a pinch of soda to the baked goods.

4. The sponge cake will turn out more fluffy if you beat the whites and yolks separately.

5. Sugar in the recipe can be replaced with powdered sugar. This dough kneads faster. And if you replace some of the flour with starch (no more than 20-30 grams), then the finished biscuit will be more fluffier.

6. You can also replace milk in the biscuit by using lemonade, sour cream, kefir or boiling water instead. Sometimes confectioners prepare sponge cakes with condensed milk.

7. The baking recipe can be supplemented with raisins, dried apricots, nuts and lemon zest. Dried fruits must be washed and dried before adding to the dough.

Most often, biscuits made with milk lose their fluffiness during baking. Housewives are in a hurry to check the readiness of baked goods and open the oven early. To ensure the biscuits remain airy and fluffy, do not open the oven door for 20 minutes.

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• Eggs category 1 - 3 pcs.
• Sugar - 160 g
• Vanilla sugar - 10 g
• Milk - 120 g
• Butter - 60 g
• Flour - 165 g
• Baking powder - 6 g
• A pinch of salt

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- airy, tender, very tasty and beautiful! Step-by-step recipe with photos and detailed description of the cooking technology. The instructions are so detailed and clear that even beginners will succeed!

Hello! With you - Tori Pteat! Today we have a sponge cake with hot milk! I don’t know who wrote the recipe, but thanks to him: the recipe is great! The sponge cake turns out tall, fluffy, airy, tender, tasty and beautiful, which is important! It will be an excellent base for your cakes. Let's do it together!

First, let's prepare all the products. This is more convenient than rushing around the kitchen in search of a sieve or baking powder)

Break 3 eggs into a large bowl (I used category 1).

Then pour 120 g of milk into a saucepan and put in 60 g of delicious butter 82.5% (not spread!).

Sift 165 g of flour, 6 g of baking powder and a pinch of salt into a separate dry container.

Mix everything well with a whisk.

Add 160 g of sugar and 10 g of vanilla sugar to the eggs.

Beat eggs with sugar with a mixer at high speed. You need to beat for a long time. The exact time depends on the power of your mixer. I have a standard, simple 450 watt household mixer and I beat with it for at least 10 minutes. The mass should become fluffy, light, and creamy. The corollas leave marks on it, although not for long)

The egg-sugar mass does not linger on the corollas, but falls from them in such a thin ribbon.

About halfway through the whipping process, put our milk and butter on the fire. We need the milk to boil and the butter to dissolve in it.

As soon as the egg-sugar mass is ready, pour flour into it in parts.

Gently, but at the same time quite actively and quickly mix with a silicone spatula, as if prying the mass from below and moving it to the top. Like when kneading.

Pour in some of the hot milk and butter.

Mix lightly with the same gentle folding movements, while turning the bowl in a circle, counterclockwise. I emphasize that the movements should be careful and precisely pry the dough from below, there is no need to mix the dough chaotically or with nervous circular movements: this way you will break the air bubbles formed when beating the eggs and the sponge cake can turn out to be lumpy and dense, like a sole.

Add some of the flour again and quickly stir it in. Not for long!

Again - hot buttermilk!

And the remaining flour. The dough is ready. It turns out a little more liquid than a classic sponge cake.

Pour it into a mold lined with parchment. And put it in an oven preheated to 165-170 degrees for 40-50 minutes. It may take an hour. However, as always, the exact temperature and baking time depend on the characteristics of your oven. Experienced cooks know that ovens are all different, and you have to adapt to each one.

In general, I usually bake biscuits in a pastry ring without a bottom; the biscuits turn out smooth and high. But here I decided to use a regular sliding form: according to those who had already prepared it, the dough was liquid, and I was afraid that it would leak out. The biscuit turned out smooth, beautiful and high, but it seems to me that everything would have been in better shape in the ring. If you have a ring, you can bake in it, just make an improvised bottom out of foil.

We check for readiness as usual - with a dry splinter: inserted into the middle, it should come out dry, without traces of dough. The biscuit itself is slightly springy.

Please note that I have a mold with a diameter of 18 cm and a height of 6.5 cm. The sponge cake almost reaches the top. If your mold is the same diameter, but lower, be careful so that the dough does not run away)

As always, if the cake is too burnt on top and the inside is not yet ready, place some foil on top, shiny side up. If, on the contrary, it gets too hot from below, place a heat-resistant container with water on the level below.

Let the finished sponge cake cool slightly and run a knife between the walls of the mold and the sides of the sponge cake.

And further. You see, the middle has burst? This is because the temperature was a bit high: I was baking this biscuit for the first time and did not yet know exactly at what temperature in my oven it would turn out best. But it's not scary at all! First of all, it burst just a little! We turned it over onto a wire rack, let it rest - and the sponge cake became an even cylinder!) And secondly, I always cut off all the lids anyway: I love neat cuts!

Wrap the finished biscuit in cling film and let it rest for at least 8 hours. You can - on the table, you can put it in the refrigerator. After this it will be much more convenient to work with it.

We cut the resting sponge cake into cake layers and make some very tasty cake!)

Look at the cakes! Lush, porous, airy! Spongy) It’s not for nothing that sponge cake in English is sponge cake) Although they have completely different biscuits there)))

Attention: the cakes are very delicate and fragile, be careful when assembling. Despite the presence of butter and milk, the sponge cake is not too moist on its own, so I recommend soaking it.

That's what we did sponge cake with hot milk! Another wonderful, working recipe for you!)

Delicious and beautiful cakes to you!