Best Recipe You've Never Heard of: Hot Milk Sponge Cake
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- Опубликовано: 10 фев 2025
- Get the recipe for Hot Milk Sponge Cake here: bit.ly/3MRNRLq
One of the best recipes you’ve never heard of is Hot Milk Sponge Cake: because angel food cake sucks! Well-because it’s everything you wish angel food would be. It’s spongey and fluffy and tall, with a light, eggy crust, but it doesn’t melt in your mouth like cotton candy, and it’s not so cloyingly sweet.
We first learned about this recipe from one of our TV viewers Linda White, who asked us to recreate her grandmother’s cake from sketchy notes on our show “My Family Recipe.” Old-fashioned, light and tender, and flavored with a little orange zest, it made us feel nostalgic ourselves.
Chris also seized the opportunity to prove his point about under-whipping egg whites. Ignore everybody’s direction about stiff peaks, in most cases. Under-beat your whites just until a soft peak folds over on itself. Stiff peaks get over-whipped when they’re incorporated into the batter, they lose air pockets, and you won’t get the towering glory you’re trying to achieve with this cake.
And “My Family Recipe” is coming to public television in October! Find your local station on our website at 177milkstreet.com/tv/stations
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#milkstreetrecipes #cake #milkstreetbakes #milkstreetdesserts #dessert #cakerecipes #baking #easyrecipes #spongecake #myfamilyrecipe
I'm from Maryland and and our recipe was quite a bit different in that it used to stick of butter and two teaspoons of baking powder. We also didn't separate the eggs and egg whites. Probably if you Googled hot milk cake you would find the recipe I'm talking about but I'm sure other version is delicious. We also used to in the summer reduce the hot milk by a quarter cup and replace that with fresh squeezed orange juice. Otherwise the basic hot milk cake does not have citrus. Yummy either way I'm sure! We also used to frost it with buttercream frosting and if we used orange juice in the cake we'd use a little orange juice in the icing as well as orange rind. Think I'll go make one right now!😊
Thankyou Chris for all that you have done for me. I might not be a better cook, but I have gone from no idea (how to cook well) to all the gear but still no idea.
It's probably because I am a sub taster. And no I don't work for the Navy nor is it the sort of sub I used to get at Fenway as a kid, it's that despite having an uncapped tongue, it has been explained to me that Garlic is generally considered a 'robust' flavour and adding a garlic bulb doesn't subtlety add flavour. Maybe one day I will come home and I can thankyou in person, but the last time I there Jimmy Carter was at 1600. My Boston, that hasn't existed in half a century was the one place I was happy as a child, and that's despite being spotlight (church) kid. So thanks for everything you have done for me and the quality of my life
Warm milk engages the protein ✅
Egg whites either need sugar or acid to whip better ✅
Good stuff
Who knew Chris was on RUclips. So glad this came across my feed. Subscribing now.
Recipe is
2c flour
2c sugar
4egg yolks
4 whites
1 tsp baking powder
1cup milk
Not sure about the salt
It would be nice if you put a microphone on. Audio quality is a bit erratic.
this is very scare, my cat sad
My family has always (75 yrs in my memory...) made Pineapple Upside Down cake with Hot Milk Sponge as the cake layer.
I like this recipe
Where did you find it?
Do you happen to have an internal temp for the cake when it's done? I find that method of testing to be almost foolproof.
Hi, do i have to to cool down the hot milk completely before adding it to the batter?
I actually had a recipe for hot milk sponge cake decades ago, but many moves later, I have noclue where it is.
Of course it's better than angel food cake, it has yolks!
I am intrigued by the under whipped egg white method but I can't imagine it working with a chiffon for example, maybe I'm wrong. Has anyone tried it?
Stella Parks on Serious Eats also recommends this method. I found it in Nancy Silverton’s most recent cookbook. As the editor note in the video mentions, full still peaks are at their maximum for containing air. By under whipping, you allow space for the air in the whites to significantly expand. Works the same here as it does in classic angel food cake. Parks says to whisk until the whites easily fall off the whisk but have enough body to pile up on the remaining whites in the bowl. Something between a ribbon stage and soft peaks.
Milk was probably not yet pasteurized when the recipe was written. Kids licking the batter from a bowl or beaters covered in raw milk and raw eggs was probably a recipe for a trip to the doctor who was 30 miles away and took 14 chickens in trade for an office visit.
Sir, please talk to some knowledgeable people about nailing your audio. Great video and I'm very glad you are now appearing on my TY feed!!!
Didn't realize you were using a "blender" 👀👀
This is not new. My mother made this weekly for our family from the 1950' s to the 1980's
I like the fact that your equipment looks like it's been used. I am put off by TV cooking shows whose equipment is pristine every episode. That's just not reality
Where is the recipe ?
Exactly
Unfortunately you have to pay to subscribe to get recipes
Why are we not preparing the cake or bundt pan?
By not greasing the pan, it allows for the cake to “climb” up the sides. Same reasoning for cooking it upside down: if the pan was greased, the cake would slide right out. Like many chiffon cakes, cooling upside down allows gravity to keep the interior structure light and airy. If cooled right side up, the cake would collapse and become more dense.
Does anybody have the recipe he’s charging you for it?
It is not thick scum on the top 😂 when processed further it gives cream and ghee (clarified butter). In india it was a practice to collect the scum in a seperate pot for a few days and then extract ghee out of it. May be around the time Kimbal was a toddler 😂
Audio quality is at its worst 😔😔😔
Cant stand this arrogant guy.
He's the best personality that has come out of ATK, that is now horrible with their DEI-esque hires that are noticeably rough around the edges.
Change the channel if you don't enjoy his method.
@@UncleHoCM For how long have you had a problem with people of color?
@@frstnmlstnm8484 virtue signaling
So select another channel. Simple!!
Finally comments are enable Chris always goes out of the way for better.