Biscuit with milk without butter. Custard milk sponge cake with milk. Preparing a sponge cake with milk without eggs

Step-by-step baking guide

The recipe for custard sponge cake with hot milk begins with preparing the ingredients. Remove everything you need to create this delicate delicacy from the refrigerator a few hours before you start cooking. All ingredients should be at room temperature. Milk is an exception and should be left in the refrigerator to prevent it from going sour. Are all ingredients hot enough? Great, then turn on the oven at 180 degrees. During the time you spend kneading the dough, it will have time to heat up well.

1. Rinse the eggs and then break them into a large bowl. Arm yourself with a mixer and start beating the ingredient at low speeds, gradually increasing the speed and turning it into a homogeneous mass. After 5 minutes, carefully add granulated sugar into the egg mixture in a thin stream. Beat the mixture until it turns into a white thick foam. This effect usually occurs 8-10 minutes after adding granulated sugar.
2. In a separate bowl, combine all dry ingredients: baking powder, a pinch of salt and flour. Mix the products thoroughly, ensuring their even distribution. This is necessary so that the American sponge cake with hot milk rises evenly.
3. Adding carefully in small portions, combine the dry mixture with the beaten egg. Use a hand whisk or silicone spatula to mix. To ensure that the dough remains as airy as the egg mass, perform the procedure with smooth movements from bottom to top.
4. Pour milk into a separate saucepan. Place the container over medium heat. Add butter to milk. Heat until the ingredient is completely dissolved. As soon as a light foam begins to form on the milk, immediately remove it from the stove. It is important not to let the product boil, otherwise the biscuit will not brew.
5. Constantly stirring the dough with a whisk or spatula, pour hot milk into it. This should be done carefully, introducing the ingredient in a thin stream, trying to let the milk flow down the walls of the dish. For convenience, you can use a mixer by turning it on at the lowest speed. The dough is ready.
6. Grease the bottom of a springform baking dish with a piece of butter. The walls of the container should be left free of fat. Otherwise, the biscuit will not be able to rise fully, because... will flow down from the slippery sides of the mold. Pour the dough into the prepared bowl.
7. Place the container with the future delicious sponge cake made with hot milk into the preheated oven. Bake for 30 minutes. At first, you absolutely cannot open the oven door, because... the tender dough will simply fall off. As soon as the magical smell of baking begins to spread throughout the kitchen, and this will happen in about 20-25 minutes, you can slightly open the door to check the readiness of the product.
8. Turn off the oven and open it slightly. Leave the biscuit in the oven for another 10 minutes. This procedure will reduce the risk of finished baked goods falling off.
9. Cool the biscuit and then remove it from the mold. Sprinkle the pastries with powdered sugar and serve. If desired, cut the product into cakes and soak them with cream, jam or condensed milk.

With milk

A delicious chocolate cake with a porous texture and bright taste can be prepared with milk. To impregnate the biscuit, you can choose any delicate filling with a stable consistency: ice cream, cheese, cream, curd.

The biscuit includes:

• 3 large eggs;
• 160 g granulated sugar;
• a little salt;
• 170 g sifted flour;
• 2 tsp. loosening powder;
• 2 full tbsp. l. cocoa;
• 120 ml whole milk;
• 60 g fatty oil.

For chocolate impregnation of the cake:

• 150 g loose chocolate;
• 1 can of condensed milk;
• 200 g butter 82% fat.

Prepare homemade chocolate sponge cake in stages:

1. At low mixer speed, beat the eggs with sugar and a pinch of salt until smooth. Add air-enriched flour with cocoa and baking powder. Pour milk into soft butter, boil the mixture until the butter completely melts.
2. Quickly pour the dough into the milk and mix with a mixer or hand whisk. Place the biscuit dough into a springform pan lined with parchment. Let the sponge cake bake for 40 minutes at 180℃. Allow the cake to cool so that the cakes do not crumble when cutting.
3. Beat the components of the sponge cake impregnation, let the oil mixture stand in the refrigerator for 1 hour under cling film.
4. After cooling, cut the sponge cake into cake layers and spread with delicate chocolate cream. Cover the top of the cake with chocolate drips, coconut flakes or caramel cobwebs.

Vanilla sponge cake with hot milk

Making this delicacy is just as easy as its traditional counterpart. Use the classic step-by-step recipe for sponge cake with hot milk. When you mix the dry ingredients, add a few grams of vanilla. Next, follow the recipe instructions. You will get the most delicate American sponge cake with a delicious aroma. The amazing taste of the product will appeal to those who love vanilla.

American chocolate cake

The method of brewing dough can create not only white pastries. Try making chocolate sponge cake with hot milk. Reviews from those who baked dessert using this recipe evoke only one desire: to immediately enjoy such a delicious pastry. If you love cocoa, then this sponge cake will bring you heavenly pleasure! Delicate, airy, moist, delicious chocolate dessert will become traditional in your family.

Products for creating American baked goods:

• Half a package of butter (100 grams).
• One and a half cups of flour.
• Five chicken eggs.
• 175 milliliters of milk.
• A pinch of table salt.
• 45 grams of quality cocoa powder.
• 9 grams of baking powder.
• 245 grams brown sugar.

With sour cream

The chocolate and sour cream sponge cake retains moisture in the base, so the dessert can be combined with layers of meringue, nuts and jelly.

For chocolate sponge cake you need:

• 100 g melted butter;
• 250 g sugar;
• 250 ml sour cream;
• 5 tbsp. l. cocoa powder;
• 4 large eggs;
• ½ tsp. salt;
• 1 tsp. without top soda;
• 1.5 cups flour;
• 100 g chocolate chunks;
• 150 ml confectionery cream 35% fat.

A simple recipe for a delicious chocolate sponge cake:

1. Mix cocoa powder with soft butter and heat over heat. Sweeten the mixture and stir so that no lumps form.
2. Add 15% sour cream. Beat the eggs separately until foam appears. Mix the sour cream mixture with the egg mixture and add salt.
3. Sift the flour with soda, add it to the dough, mix until smooth. Bake the sponge cake in an oiled springform pan at 180℃ for 20 minutes, and then for 15 minutes at 160℃.
4. Whip the cream with melted chocolate and coat the finished cooled cakes.

Important! For a delicious juicy cake, there should be a lot of cream in the biscuit layer; it is better to cover the side surface and top of the dessert with chocolate mass.

Making chocolate sponge cake

This dessert must be prepared using the following technology:

1. Break the eggs into a deep bowl. Beat the ingredient with a mixer until smooth. With the electric whisk still working, gradually add the brown sugar. Beat the mixture until it turns white.
2. Turn the oven to 180 degrees so that it has time to heat up enough.
3. Combine flour, cocoa powder, salt and baking powder in a separate container. Mix all products thoroughly using a regular tablespoon. Sift the resulting mixture through a sieve. For best results, repeat this procedure twice.
4. Quickly but carefully fold the dry mixture into the egg mixture. Move the spatula in one direction - from bottom to top. Do not let the whipped egg whites fall off.
5. Combine milk with butter in a convenient ladle. Place the container on the fire. Bring the ingredients to a temperature of 80-85 degrees, then remove from the stove. Be careful not to burn the milk. This will greatly spoil the taste of the chocolate biscuit.
6. All that remains is to brew the dough with hot milk. Pour the liquid into the thick mass in a thin stream, constantly whisking it with a mixer or whisk.
7. Line the bottom of the pan with parchment paper. Pour the chocolate batter into it. If necessary, smooth the surface of the mass with a spatula.
8. Place the pan in a hot oven. Bake the biscuit for 25-30 minutes.
9. Open the oven door slightly, turning it off. Leave the baked goods in this position for 10-15 minutes. During this time, the biscuit will “get used” to the colder temperature, so it will not settle.
10. Cool the dessert, then remove it from the mold. Pour melted chocolate over the sponge cake and serve.

Bounty

The exotic coconut taste of the treat and rich tropical aroma are combined with the light texture and richness of the chocolate biscuit base.

Lush sponge cake recipe:

• 4 eggs;
• half a glass of sugar;
• 2 tbsp. l. cocoa powder;
• 100 g sifted flour;
• ½ tsp. crushed salt;
• ½ tsp. vanilla.

Coconut filling:

• 120 g confectionery shavings of coconut;
• 200 ml whole milk;
• ½ stick of butter;
• 100 g sugar.

For the chocolate glaze:

• 70 ml fat milk;
• 120 g of high-quality dark chocolate.

For soaking:

• 130 ml low-fat cream.

A simple recipe for coconut chocolate sponge cake:

1. In a container, mix cocoa powder with sifted flour and vanilla for flavor. Mix the eggs with sugar and a pinch of salt, beat the mixture at medium speed with a mixer until a fluffy white mass.
2. Add the dry ingredients, stirring with a spatula from bottom to top until you have a smooth chocolate dough. Bake the sponge cake in a springform pan with parchment lined on the bottom at 180℃ for 35 minutes.
3. In a saucepan, heat milk with sugar and melted butter until the grains melt. Add coconut flakes and let the mixture thicken for 10-12 minutes. Cool the cream, cut the biscuit into 2 halves, soak with liquid cream.
4. Layer the sponge cake layers with coconut mixture and keep the cake in the cold for 2-3 hours. Pour glaze of chocolate melted in milk on top, and sprinkle the side surface with shavings.

Lemon pie

If you want to prepare baked goods with an unforgettable citrus aroma, then use the classic sponge cake recipe. In addition to the ingredients indicated in it, you will need the zest of half a lemon and 2-3 tablespoons of freshly squeezed juice from its pulp. These products should be added to the dough when you add the dry mixture to the beaten eggs with sugar. Further, the cooking process is no different from creating a classic sponge cake. The finished baked goods will delight you with a fresh aroma and a slight lemon flavor. You can make orange dessert in a similar way.

Cooking process:

The key to a successful sponge cake is to prepare a high-quality egg-sugar mixture. Therefore, beat the eggs with sugar until fluffy foam, until the contents increase in volume by 2-3 times.

In a separate bowl, mix flour, salt and baking powder.

In small portions, in 3-4 batches, transfer the resulting loose mixture into a bowl with the egg-sugar mixture. Mix with a spatula from bottom to top.

Pour the milk into a saucepan or bowl that can be placed on the stove. Put the oil there and put it on low heat.

We bring it to the first bursts and turn it off. Pour hot milk with melted butter into the bowl with the biscuit dough.

Mix quickly. The biscuit dough should not be thick, but not too runny. Grease the multicooker bowl or baking dish in the oven generously with butter (I usually use butter), and transfer the dough there.

Bake the milk sponge cake in a multicooker on the “Baking” mode for 60 minutes, i.e. the time programmed by the device. In the oven - about 45 minutes (preheat the oven to 180 degrees in advance).

We check readiness with a match or a thin wooden stick. Ready-made baked goods usually come out of the mold easily, so after placing them on a plate, you can sprinkle them with powdered bread or pour chocolate glaze over them for beauty.

Enjoy your tea!

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How to cook baked goods in a slow cooker

Are you the proud owner of a kitchen helper? This means you can make a sponge cake with hot milk in a slow cooker. Those who prepared this delicate delicacy using the Kitchen Assistant are sincerely delighted with the result. You just need to knead the dough using one of the presented recipes. After this, pour it into the multicooker bowl. Don't forget to grease the bottom of the pan with butter or vegetable oil! Close the lid, set the “Baking” mode (time 65 minutes) and feel free to go and rest. The multicooker will notify you when the process is complete by beeping.

Open the lid slightly and leave it in this position for 5-7 minutes. After this, remove the bowl and leave the dessert until it cools completely. All! This is how easy it is to make a sponge cake with hot milk in a slow cooker. The reviews of satisfied housewives who prepared the delicacy in the kitchen assistant will probably be replenished with one more, which you will write. After all, the baked goods are so tender and tasty that they simply melt in your mouth! And such a delicious dessert is prepared in a matter of minutes.

How to diversify traditional American baked goods

It doesn’t take much effort to make the biscuit more original and tasty. Some ingredients added to the dough during kneading will do the job perfectly.

• Raisins, dried apricots or prunes, cut into small pieces, will add a unique touch to the dessert. You should not put too large pieces of dried fruit into the dough, they will simply fall to the bottom.
• Chocolate drops, almond flakes, finely crushed almonds or hazelnuts, as well as candied fruits can play the same role.
• You can add small pieces of fresh or canned fruits and berries to the pie dough. Peach, apricot, cherry, strawberry, raspberry and plum are perfect.
• Try making Marble biscuit. To do this, you need to knead two parts of the dough - one classic, the other chocolate. Place a teaspoon of white mixture into a baking dish. Now the same amount of chocolate. Alternate the two types of dough in the specified sequence until both pieces are finished. The pie is baked in the traditional way.
• Various essences and extracts will help diversify the taste and aroma of the biscuit. On the shelves of modern stores, these ingredients are presented in a very wide range. Almond, coconut, banana, cognac, cherry - these are just a small part of the available essences with which your cake will acquire a magical aroma.
• Alcoholic drinks will also add interesting characteristics to the biscuit. The same “Baileys”, “Amaretto”, “Malibu”, “Sheridan” will give baked goods an unforgettable taste and aroma. High-quality cognac has the same properties. Just don't overdo it! For the indicated amount of ingredients (for a classic American sponge cake), 30 ml of any drink is enough. This component should be added before adding hot milk.
• You can easily make a colorful cake using custard sponge cake. For this you will need food coloring. If you decide to create a bright dessert, then use high-quality products for coloring. Gel dyes would be an ideal option. This product will give your baked goods a really bright, rich color. Dry and liquid dyes, unfortunately, do not have such properties. Such products will only give the dessert a dull and inconspicuous shade. To make a multi-colored cake based on American sponge cake, prepare the dough according to the classic recipe. Now divide it into 4-5 parts, paint each of them a different color. Bake the cakes in an oven preheated to 180 degrees for about 15 minutes. The times are indicated for each individual part of the test.

Little tricks for great pleasure

Custard sponge cake is a baked product that is quite simple to prepare. In any case, if you compare it with the traditional French delicacy. However, there are also some nuances here, which, if not observed, can ruin the entire dessert.

• If you are baking a sponge cake to create a cake, then you should not rush to coat the finished cake with cream. The resulting fluffy cake needs to be cooled, then wrapped tightly in cling film and refrigerated for 8-12 hours. Thanks to these manipulations, the baked goods will acquire a brighter taste, and cutting them into separate layers will not be difficult. Fresh biscuits tend to crumble a lot. As a result, the cakes turn out uneven or full of holes.
• Never bring milk to a boil. The ingredient must be removed from the stove as soon as the first foam appears. Otherwise, the dough will not brew and will form very unappetizing lumps. A sponge cake baked from such a preparation will not rise and will have a “rubber” structure.
• Always sift flour when adding it to the dough. With this procedure, the ingredient is saturated with oxygen, and the baked goods are more tender and airy. Don't be lazy to repeat sifting twice. This way you can achieve such delicious results that even the most fastidious gourmets will appreciate the biscuit.

On kefir

A chocolate sponge cake whose recipe contains kefir will be more porous, which will allow the cream to better saturate the cakes. Required:

• a glass of low-fat kefir;
• 200 g sugar;
• 2 tbsp. l. with cocoa top;
• soda on the tip of a knife;
• 1 cup sifted flour.

Cream:

• 160 g chocolate by weight;
• 150 g 35% cream.

Step-by-step preparation of dessert:

1. Beat kefir and sugar with a mixer until bubbles appear. Sift flour and cocoa. Pour soda with flour and cocoa powder into kefir, stir until the lumps are completely dissolved.
2. Place the dough in an oiled pan and bake at 180℃ for 30-35 minutes.
3. Whip the melted chocolate with cream and let cool in the refrigerator. After cooling, cover the finished cake with cling film and leave for 12 hours so that the taste of the biscuit becomes brighter.
4. Spread the creamy mixture for the sponge cake onto the cake layers in generous portions. Assemble the dessert and place slices of chocolate cookies, straws or isomalt figurines on top.