Milk biscuit

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   How to make milk sponge cake? Prepare your food. In order for the sponge cake to rise successfully and be fluffy, the ingredients for it must be at room temperature. Therefore, take out the eggs in advance or put them in warm water to warm up. The milk and butter will heat up during the process, so you can remove them just before cooking. Milk can be of any fat content, but be careful when choosing butter - it must be of high quality, without vegetable additives.

2. STEP 2

   

   Sift flour into a bowl. This will not only remove possible debris, but also saturate it with oxygen, which will make the biscuit more airy. Don't skip this step when baking. Add salt and baking powder to the flour. Mix the ingredients.

3. STEP 3

   

   Wash the eggs well and dry. Beat them into another bowl. Start beating the eggs at low mixer speed. When the first foam appears, start adding sugar, stirring the mixture well after each portion. When all the sugar has been added, add a pinch of vanilla. Beat everything together until fluffy and light in color, about 5 minutes.

4. STEP 4

   

   Add flour to the egg mixture in portions. Mix it with a silicone spatula - it will preserve the structure of the whipped products as delicately as possible. The movements should be from bottom to top, as if digging in flour. The result will be a homogeneous thick mass without lumps.

5. STEP 5

   

   Pour the milk into a small saucepan and heat until hot. Add butter to milk. At high temperatures it will immediately begin to melt. Dissolve the butter completely in the milk.

6. STEP 6

   

   Pour the milk-butter mixture over the dough. Gently stir it in. You will get a dough similar in consistency to thick kefir.

7. STEP 7

   

   Take a suitable baking dish. I have this sliding ring, I set the diameter to 18cm. The bottom was made of foil. There is no need to grease the mold. If you have a regular pan, line the bottom with parchment. Pour the dough into the mold.

8. STEP 8

   

   Bake the sponge cake in an oven preheated to 170°C for 35 to 60 minutes. The exact time will depend on the size of the pan and the features of your oven. My sponge cake took 40 minutes to bake. Check readiness with a wooden skewer - it should come out dry from the center. Remove the pan from the oven, cool slightly and release the sponge cake.

9. STEP 9

   

   Cool the biscuit completely, wrap it in cling film, and put it in the refrigerator for 5-8 hours. During this time, the biscuit will “ripen” - all the moisture in it will be distributed evenly, which will prevent it from crumbling. Before serving, you can dust the sponge cake with powder or use it to make a cake. Bon appetit!

Comments on the recipe

Moderator Ksenia

28.09.2023

4.6

I baked a milk sponge cake as a base for the cake. I used category C1 eggs and premium flour. The dough turned out airy, light, and quite thick. I baked the sponge cake in a tin with a diameter of 19 cm for 35 minutes. During this time, it rose well and baked perfectly. The biscuit is very soft, fragrant, and porous inside. Before cutting the sponge cake into layers, I kept it in the refrigerator for about 3 hours. Thank you very much for the recipe, katushafin!

Ninel

28.09.2023

5

The milk sponge cake is soft and airy, a good base for the cake. The secret of this baking is that butter melted in hot milk is added to the dough. Thanks to these ingredients, a very tasty and tender biscuit is obtained. For aroma, you can add not only vanillin, but also citrus zest. This sponge cake is great for making cream pies or cakes. You can also serve sponge cake with milk as a sweet pie, for example, with herbal tea, cocoa or juice. Thanks for the recipe!