Mrs. Davies' Hot Milk Sponge Cake

Hot Milk Sponge Cake is a versatile cake that can be used for many of your baking needs.

Mrs. Davies was our minister's wife and the mother of my sister's best friend, Beth.  Heather, my sister, often stayed over at the Davies' and would sometimes bring home samples of Mrs. Davies' baking.  And of course, there were the church socials and potlucks that gave me an opportunity to taste Mrs. Davies' best provisions.  I was always on hand to taste anything new as the Davies were from the "mainland" and often introduced a new recipe into my ever growing collection. My mother made cakes but this was a new one to me because it used hot milk. 

I've been making this cake for years and this exact recipe or variation of it is found all over the internet. It is a versatile cake as it can be used traditionally with fruit and cream or as a layer cake. I often use this as the basis for a Boston Cream Pie and it also makes wonderful cupcakes.

Printable recipe at end of post.

Mrs. Davies' Hot Milk Sponge Cake  

• ½ cup milk, scalded
• 4 tablespoons butter
• 2 eggs, room temperature

• 

  Hot milk and butter.

  1 cup sugar
• 1 cup flour
• ½ teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon vanilla

How to make it:
Preheat oven to 350 degrees. Grease and line with parchment paper or waxed paper an 8-inch square or round cake pan.

Scald milk. Add butter and let melt.  Lay aside to cool.

Beat eggs well.  They should become very foamy and double or triple in size.  Add sugar gradually, beating until thick and lemon colored. This could take up to 10 minutes using a hand mixer.  Sift or mix together flour, salt and baking powder.  Add sifted dry ingredients to the egg mixture. Mix until just blended together.

Eggs beaten with the sugar.

Add scalded milk and butter. (The milk should be cooled down but doesn't have to be cold.) Stir lightly into batter. Add vanilla.  Make sure all the liquid is incorporated. 

Pour into the prepared square or round pan. Bake for 30 minutes. 

Do not over bake  this cake.  Start watching it at about 20 minutes and as soon as it looks done, test it with a toothpick to make sure there are no wet spots in the middle.  Let it rest in the pan 10 minutes and then turn out on wire rack to cool.  I usually line my cake pan with parchment or waxed paper to make removal easier.

I don't keep my eggs on the counter so they are never at room temperature.  To warm them up, place eggs in a bowl and cover with hot tap water.  They should be nice and cozy in about 5 minutes and will whip so much higher and lighter than the cold eggs.

The cake can now be used as is   with fruit and cream or split and   made into a layer cake or  Boston  Cream  Pie or whatever your heart   desires.  It makes really good trifle,   as well.

Yesterday, at church we honoured our Fire Department as it was Fire Prevention Week.  I volunteered to make a special cake for the occasion and chose this cake to build a 9x13 inch three-layer creation. 

The finished product.

The inside job.

What a handsome group of Firefighters! 

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Mrs. Davies' Hot Milk Sponge Cake

by Lois Gill October-13-2013

A versatile cake that can be used traditionally with fruit and cream or as a layer cake.

Ingredients:

• ½ cup milk, scalded
• 1 tablespoons butter
• 2 eggs, room temperature
• 1 cup sugar
• 1 cup flour
• ½ teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon vanilla

How to make it:

Scald milk. Add butter and let melt. Lay aside to cool.

Beat eggs well. They should become very foamy and double or triple in size. Add sugar gradually, beating until thick and lemon colored. This could take up to 10 minutes using a hand mixer. Sift or mix together flour, salt and baking powder. Add sifted dry ingredients to the egg mixture. Mix until just blended together.

Add scalded milk and butter. (The milk should be cooled down but doesn't have to be cold.) Stir lightly into batter. Add vanilla. Make sure all the liquid is incorporated.

Pour into greased 8 inch square or round pan. Bake at 350 degrees for 30 minutes.

Do not over bake this cake. Start watching it at about 20 minutes and as soon as it looks done, test it with a toothpick to make sure there are no wet spots in the middle. Let it rest in the pan 10 minutes and then turn out on wire rack to cool. I usually line my cake pan with parchment or waxed paper to make removal easier.

Details

Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Yield: 1 8-inch round or square cake