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Author Notes: This recipe is based of my super-versatile Hot Milk Sponge Cake recipe. Make a 9-inch round cake of that, and follow the instructions below for a lemon curd filling topped with whipped cream and toasted almonds. This can be made with or without whipped cream; see note at the end of recipe. For more ideas on how to dress up a hot milk sponge cake, see the full article. —Alice Medrich
Makes 1 9-inch round cake
Hot Milk Sponge Cake
- 1 cup (100 grams) sifted (before measuring) unbleached cake flour (I use King Arthur)
- 1 teaspoon baking powder
- 3 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup (150 grams) sugar
- 1/4 cup whole milk
- 2 tablespoons (30 grams) unsalted butter, cut into small pieces
- Position a rack in the lower third of the oven and preheat the oven to 350° F. Grease and flour the sides of the pan and line the bottom with parchment paper.
- Whisk the flour with the baking powder. Sift the mixture three times and return it to the strainer set over a bowl.
- Whip the eggs, yolks, sugar, and vanilla in the stand mixer at high speed for 2-4 minutes until the batter is light-colored, tripled in volume, and when the whisk is lifted the mixture falls in a thick fluffy rope that dissolves slowly on the surface of the remaining batter foam.
- While the eggs are beating, heat the milk and butter in a small saucepan until it the butter is melted and the mixture is extremely hot to the touch. (It must be very hot when you add it to the batter.)
- Remove the bowl from the mixer. With the strainer or sifter, sift one-third of the flour over the eggs. Fold with a large rubber spatula until the flour is almost blended into the batter. Repeat with half of the remaining flour. Repeat with the rest of the flour. Pour all of the hot milk mixture over the batter and fold gently but authoritatively, scraping batter up from the bottom of the bowl and rotating the bowl until the milk and butter are incorporated. Scrape the batter into the pan.
- Bake 20 to 25 minutes until the cake is a deep golden brown on top and springs back when gently pressed with fingers, or toothpick comes out clean. Set the pan on a rack to cool.
- At your convenience, when the cake is warm or completely cool, run a small spatula (I use a small plastic spreader with very thin flexible “blade”) around the inside of the pan, pressing against the sides of the pan to avoid tearing the cake. Invert the round the cake and peel off the parchment liner. Turn the cake right side up to finish cooling. The cake should be completely cool before filling, frosting or storing. The cake may be wrapped airtight and stored at room temperature for 2 days, or frozen up to 3 months.
Filling and Frosting
- 3 large eggs, or 1 large egg plus 3 large egg yolks
- Zest of 1 medium lemon
- 1/2 cup strained fresh lemon juice (from about 3 medium lemons)
- 1/2 cup sugar
- 6 tablespoons unsalted butter, cut into chunks
- 1/2 cup sliced almonds, toasted
- 1 cup heavy cream (optional)
- 1 teaspoon vanilla extract (optional)
- 1-2 tablespoons sugar, to taste (optional)
- Make and chill the lemon curd, following the instructions here: http://f52.co/2j1Y1eS (there will be plenty leftover for your toast).
- Use a serrated knife to split the cake in half horizontally. Set the top layer aside. Spread the bottom with about 1/2 cup of the lemon curd. Set the top in place and level it.
- Spread another 1/2 cup lemon curd on top, leaving the sides naked, then finish by piping rosettes of whipped cream—mixing the heavy cream, vanilla extract, and sugar until desired consistency—and sprinkle toasted almonds all over. For a no whipped cream option, spread lemon curd around the sides of the cakes and press the almonds around the sides, and finish the top with powdered sugar before serving.
- This recipe is a Community Pick!