🍰 Simple Hot Milk Sponge Cake (No Oven)

Soft, spongy, and lightly buttery—this easy hot milk cake is perfect for tea time or as a simple, satisfying treat any day of the week!

Servings & Timing

Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: 50 minutes
Yield: 8 slices (6-inch cake)
Dietary Tags: Vegetarian, Simple Baking

📝 Ingredients

• Eggs

• Sugar

• Vanilla essence

• All-purpose flour

• Baking powder

• Milk

• Butter

🔪 Instructions

1. Beat eggs

   • In a bowl, beat 2 eggs for 1 minute until foamy.

2. Add sugar

   • Add ½ cup sugar and beat until light and airy.

3. Add vanilla

   • Stir in vanilla essence.

4. Combine dry ingredients

   • Sieve flour and baking powder into the egg mixture. Mix gently until just combined.

5. Heat milk & butter

   • In a small pan, heat the milk and butter until just boiling.

6. Mix batter

   • Pour the hot milk mixture into the batter and mix well.

7. Prepare the pan

   • Grease a 6-inch mould and line with baking paper.

8. Fill & cook

   • Pour batter into the mould.

   • Preheat a heavy pan with a wire stand for 5–7 minutes over low-medium heat.

   • Place the mould inside, cover, and cook for 35–40 minutes until a toothpick comes out clean.

9. Cool & serve

   • Let cool slightly. Serve plain, dusted with powdered sugar, or topped with whipped cream.

💡 Notes & Tips

• Be gentle when mixing: Avoid overmixing for a soft, tender crumb.

• Use a lid while cooking: Traps steam and ensures even cooking.

• Flavor ideas: Add a pinch of lemon zest or cinnamon for variety!

📸 Step-by-Step Guide

(Suggested photo ideas: eggs beaten → sugar added → flour folded in → hot milk added → batter poured into pan → cake cooking → final plated cake)

Pro Tip: Resist the urge to open the lid often—this helps the cake rise evenly.

🥄 Ingredient Insights & Swaps

Why these ingredients?

• Eggs & sugar: Provide structure and sweetness.

• Milk & butter: Create a moist, tender texture.

• Flour & baking powder: Give lift and lightness.

Substitutions:

• Use plant-based milk and margarine for a dairy-free version.

• Replace sugar with a low-calorie sweetener for fewer W-W points.

🎨 Flavor Variations & Serving Ideas

Flavor Add-Ins:

• Lemon or orange zest

• Almond extract in place of vanilla

• Fold in a handful of fresh berries

Serving Suggestions:

• Serve with tea or coffee.

• Top with light whipped cream or fresh fruit.

🧊 Storage & Make-Ahead

• Storage: Store covered at room temperature for up to 2 days or refrigerate for up to 4 days.

• Freezing: Wrap slices individually and freeze for up to 2 months.

• Make-Ahead Tip: Bake the night before serving for best texture.

🔎 Nutrition & W-W Points (per serving estimate)

Calories: ~180 kcal | Carbs: 24g | Protein: 4g | Fat: 7g

W-W Points (per slice, based on 8 servings):
➡️ 6 Points (using whole milk and butter)
➡️ 4 Points if using skim milk and light butter/margarine.

W-W Points can vary depending on exact ingredients and brands. For precise tracking, input your ingredients into the W-W app.

Allergens: Wheat, Egg, Milk

❓ Frequently Asked Questions

Q: Can I bake this in an oven?
A: Yes—bake at 350°F (175°C) for 25–30 minutes.

Q: Can I double the recipe?
A: Absolutely! Use a larger mould and increase cooking time by 10–15 minutes.

Q: Can I make it gluten-free?
A: Yes—use a 1:1 gluten-free flour blend, but texture may vary slightly.

📝 The Story Behind the Recipe

This hot milk sponge cake is a nostalgic classic—simple, soft, and not too sweet. Passed down through generations, it’s a versatile base for many variations or perfect on its own with a warm cup of tea or coffee.

🗨️ Let’s Chat!

Did you try this recipe? How did you customize your cake? Comment below or tag me—I’d love to see your creations!