You will need the following ingredients to make a moist hot milk sponge cake:

150 g maida (all-purpose flour) (1 cup + 2 tbsp)
150 grams (three-quarter cup) powdered sugar
three entire eggs
1/2 cup hot milk (check your cake batter and add as needed)
60 grams (4 tablespoons) butter
1 teaspoon baking powder
1 teaspoon vanilla extract
FLOUR – I always use all-purpose flour in my cakes unless the recipe specifies otherwise, such as cake flour or wheat flour. For a lighter cake, you might replace all-purpose flour for cake flour. I’ve never tried this recipe with wheat flour, however if you prefer wheat-flour cakes, you should try this Moist Carrot Cake with Raisin.
EGGS – When baking, it is critical to utilize ingredients that are at room temperature. The secret here is to remove the eggs from the refrigerator before baking. The eggs will reach room temperature once you have measured all of the other ingredients, and you can then proceed with the process.
MILK – I usually use room temperature milk to give the cake batter the desired texture. In addition, adding milk to light cakes like this Hot Milk Sponge Cake or Mawa Cake gives the cake a gorgeous golden brown finish. We heat the milk and then melt the butter in it for this cake recipe. We then turn off the heat and cover the milk to keep it warm. The milk will remain warm until you whisk up the cake batter, but not hot enough to cook the eggs.
BUTTER – Butter adds a rich taste and flavor to the cake, and I love using salted butter in my cakes; if using unsalted butter, add a pinch of salt to the cake batter to balance out the flavor. You could also use oil for the butter, but only flavorless oil.
SUGAR – For all baking needs, especially cakes and cookies, use caster sugar. Because caster sugar is fine, it dissolves more easily while creaming. You can also measure and roughly powder normal granulated sugar in your mixie jar.
VANILLA – For your cakes, use an excellent quality vanilla essence, which is widely available in all bakery shops.
BAKING POWDER – Baking powder causes the air bubbles in the cake to expand, resulting in a light and fluffy cake. Use whatever high-quality baking powder you can find locally.
Making the Perfect Cake
Before adding the flour to the cake, sift it at least three times. The four becomes airy, resulting in a delicate and fluffy cake that is exactly right.
Beat the eggs for 5 minutes, or until you see air bubbles in them. These air bubbles react with the baking powder and expand, resulting in a fluffy cake. Before beating the eggs, make sure they are at room temperature.
For your cakes, use caster sugar because it melts easily during the whipping process. If you can’t find caster sugar, powder granulated sugar in a mixer jar and use that instead.
Before using baking powder, always test it. To do this, mix a quarter teaspoon of baking powder into half a cup of boiling water and see what happens. If this begins to appear, your baking powder is active and ready for use.
For your baking needs, choose high-quality vanilla extract. The proper vanilla extract will add an exotic flavor to your cakes and meals that feels and tastes rich. If you have vanilla beans, use them to get fantastic results.
Measure out all of the ingredients and follow the recipe exactly. For the best results, have these ingredients at room temperature when you decide to bake.
Last but not least, understand your oven. The recipe may specify a baking temperature, but as we all know, every oven is different. As a result, it is critical to understand the appropriate oven temperature for baking various cakes.
Moist Hot Milk Sponge Cake Recipe
Now that you’ve decided to make this Moist Hot Milk Sponge Cake, gather your ingredients and prepare them. Also, make sure that all of the ingredients, notably the butter and eggs, are at room temperature.

Beat three whole eggs in a mixing dish for at least 5 minutes, or until you see enough bubbles. For this, use an electric mixer or a hand whisk. After that, add the caster/powdered sugar and continue to beat until the mixture becomes pale in color.
Sift together the all-purpose flour and baking powder. Sifting the flour and baking powder at least three times is suggested for best results. To avoid gluten formation, gently fold the flour into the egg and sugar mixture.
Heat 1/2 cup milk and 60 grams (4 tbsp) butter in a small saucepan over low heat until the butter has melted. To prevent the milk from burning, stir the mixture occasionally. Remove the pot from the heat and leave it aside to cool for a few minutes once the butter has melted. The warm milk and butter mixture will contribute to the cake’s airy and fluffy texture. Mix it into the cake batter just until incorporated, taking care not to overmix.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, in a prepared and floured 8-inch cake pan at 180°C. Allow the cake to cool for 10 minutes in the pan before transferring it to a wire rack to cool fully.
Cut the cake into slices and serve with whipped cream, jam, or berries for a wonderful and classic dessert.