Hot Milk Sponge Cake – Retro Recipe

 

Hot Milk Sponge Cake

Hot Milk Sponge Cake is a very versatile cake that can be frosted with any flavor of frosting, used as a base for strawberry shortcake or split in half to use for the cake part of Boston Cream Pie! Hot Sponge Cake is almost as easy to prepare as a cake mix. The recipe has been in existence since at least the early 1900’s if not earlier. The method for making the cake batter for Hot Milk Sponge Cake is somewhat different than the traditional way of mixing a cake batter.

A Brief Background

It is my pleasure to be friends with Milly Kay. We have been playing mahjongg together almost every Thursday afternoon for the past 7 years.

MILLY KAY


Milly is an extraordinary woman. She grew up in Philadelphia and drove a trolley car there while her husband was away at war. She’s worked in a candy store wrapping chocolates. Whenever I picture her doing this I always chuckle because I’m reminded of the “I Love Lucy” episode where Lucy and Ethel were working in a candy store and the candy was moving on the conveyor belt faster than they could wrap the pieces of candy. (If you haven’t seen this, see if you can find it on YouTube or somewhere – it’s too funny!)

Milly was trained to be a hairdresser but didn’t really have a chance to do this for very long because she married the love of her life, Robert Kay. She likes to tell her friends that Robert was born on 3/13/13 and she was born on 8/18/18. Pretty interesting numbers!

Here’s where the Hot Milk Sponge Cake comes into the story. Milly and Robert Kay were married in 1941. Milly’s mother-in-law gave her the recipe for Hot Milk Sponge Cake because Robert loved it. Almost every week during the many years that Robert worked, Milly baked him a Hot Milk Sponge Cake. She often frosted it with a frosting made of confectioner’s sugar, cocoa, milk and vanilla. Occasionally Robert would ask for the cake without any frosting. For many years, a slice of Hot Milk Sponge Cake would accompany Robert’s lunch that he took to work with him.

I had never heard of Hot Milk Sponge Cake until Milly told me about it and she was kind enough to share her recipe with me.

The Methodology

The main difference in the way a Hot Milk Sponge Cake is mixed as compared with traditional cake batter is that the milk and butter are heated together at medium low heat until the butter melts.

While the milk and butter are heating, beat 4 eggs in a mixer for 3-4 minutes until they are light and frothy.

Be sure to grease and flour a tube pan or Bundt pan while the milk & butter are heating and the eggs are beating!

Once the eggs are frothy and lemon-colored, add the sugar and beat 3-5 minutes. Add vanilla extract.

In a bowl, sift together flour, baking powder and salt. When butter has melted, remove milk/butter mixture from the heat. Alternate adding dry ingredients and liquid ingredients to the mixer. When all ingredients are well incorporated, pour the batter into the prepared pan and bake for 350°F. for 45 minutes.

When cake tester comes out clean, remove cake from oven and cool for 20 minutes before taking it out of the pan.

The Recipe

Hot Milk Sponge Cake
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 1 cup milk
  2. 1/2 stick butter
  3. 4 eggs
  4. 2 cups sugar
  5. 1 teaspoon vanilla extract
  6. 2 1/2 cups flour
  7. 2 teaspoons baking powder
  8. 1/2 teaspoon salt
Instructions
  1. Preheat oven to 350 degrees F.
  2. Grease and flour tube pan or Bundt pan.
  3. Place milk and butter into a small saucepan and heat over medium low heat until butter is completely melted. Set aside.
  4. Place 4 eggs in mixer bowl and beat until frothy and lemon-colored. Add sugar and beat for 3-5 minutes more.
  5. In a bowl, sift together flour, baking powder and salt.
  6. Alternate adding liquid ingredients and dry ingredients to egg/sugar mixture in mixer.
  7. When batter is mixed completely, pour batter into prepared tube or Bundt pan.
  8. Bake at 350 degrees F. for 45 minutes, or until golden brown and cake tester comes out clean.
  9. Allow cake to cool for 20 minutes before removing from pan.
Notes
  1. This is a great cake as is, but also Is delicious frosted or as a base for Strawberry Shortcake or Boston Cream Pie.
SILVER FOODIE http://www.silverfoodie.com/

Parting Comments

Hot Milk Sponge Cake is a light, tender cake with a fine texture and a mild vanilla flavor. It’s delicious with or without frosting but makes a good cake for Strawberry Shortcake. I’ll treasure this recipe always because it was given to me by my friend Milly Kay, a woman of great faith and wisdom. Thanks Milly!

Won’t you try making Hot Milk Sponge Cake soon?

Remember to Savor the Flavor!

Janet

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Chocolate Pistachio Cake – Retro Recipe

 

Chocolate Pistachio Cake

For St. Patrick’s Day, I was thinking about any recipes I might have that are green and I remembered one of my favorite Bundt cake recipes from the mid-1970’s for Chocolate Pistachio Cake. I had a neighbor in the apartment complex where I lived in 1975 that liked this recipe so much she would buy the ingredients for one and beg me to make it for her – and I did. I think the reason was she didn’t have a mixer?  Anyway, it’s a very moist cake and it’s good just with powdered sugar dusted over it, but today I chose to make a chocolate glaze to drizzle over it. I sprinkled pistachio nuts over the top for a little decoration, too.

Chocolate Pistachio Cake is fairly simple to prepare, which was one reason it was popular back in the day. The batter is divided and chocolate syrup is added to the remaining batter to pour on top of the batter without chocolate syrup. The result is a marbled effect of pistachio (green) and chocolate.

I believe I got this recipe off the back of a box of instant pistachio pudding mix. Jello and Royal both have produced instant pistachio pudding mix at least since the 1970’s, if not before.

The Methodology

All the ingredients except the chocolate syrup are placed into a large mixing bowl and mixed for 2 minutes.

Once the ingredients are blended the batter should be beaten for 2 minutes.

About three-fourths of the batter is poured into a greased Bundt pan or tube pan. I used a tube pan this time.

Chocolate syrup is added to the remaining batter in the mixer bowl and mixed until the batter becomes chocolatey. Then the chocolate batter is poured over the previous batter in the tube or Bundt pan. A knife or spatula can be used to swirl the batter for a marbled effect.


The cake is baked for an hour at 350°F. for an hour. Cool in the pan on a wire rack for 10 minutes. Remove from pan and sprinkle with powdered sugar or glaze with a chocolate glaze.

The Recipe

Chocolate Pistachio Cake
Serves 12
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 1 package White or Yellow Cake Mix
  2. 1 package Instant Pistachio Pudding Mix
  3. 1/2 cup Orange Juice
  4. 1/2 cup Water
  5. 1 teaspoon Vanilla Extract
  6. 4 Eggs
  7. 1/2 cup Vegetable Oil
  8. 3/4 cup Chocolate Syrup
Instructions
  1. Place all ingredients except chocolate syrup into a large mixing bowl. Blend to moisten, then beat for 2 minutes.
  2. Pour three-fourths of the batter into a greased Bundt pan or tube pan.
  3. Add chocolate syrup to the remaining batter. Mix well.
  4. Pour over batter in pan. For a marbled effect, swirl through batter with a knife or spatula.
  5. Bake at 350 degrees F. for 1 hour or until done.
  6. Cool in pan on wire rack for 10 minutes.
  7. Remove from pan, cool on wire rack.
  8. When completely cooled, sprinkle with powdered sugar or glaze with a chocolate glaze.
Notes
  1. When using a chocolate glaze to the chocolate pistachio cake, chopped or whole pistachios make a nice garnish.
SILVER FOODIE http://www.silverfoodie.com/

Chocolate Glaze

For the Chocolate Glaze that I used on the Chocolate Pistachio Cake, place chocolate chips, butter and light corn syrup in the top of a double boiler over hot but not boiling water.Stir the chocolate chips, butter and light corn syrup until all is melted and the mixture is smooth. Remove from heat and stir in the vanilla.

Spread warm glaze over the top of the cake, letting it drizzle down the sides. Top with chopped or whole pistachios, if desired.

Here’s the printable version of the recipe for Chocolate Glaze:

Chocolate Glaze
An easy to prepare chocolate glaze suitable for glazing Bundt cakes!
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Save Recipe
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Prep Time
10 min
Cook Time
8 min
Total Time
18 min
Prep Time
10 min
Cook Time
8 min
Total Time
18 min
Ingredients
  1. 3/4 cup Semisweet Chocolate Chips
  2. 3 Tablespoons Butter
  3. 1 Tablespoon Light Corn Syrup
  4. 1/4 teaspoon Vanilla Extract
Instructions
  1. In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup.
  2. Stir until chips are melted and mixture is smooth, then add vanilla.
  3. Spread warm glaze over top of cake, letting it drizzle down the sides.
Notes
  1. A glossy chocolate glaze to drizzle over a Bundt cake - also great on cookies and donuts.
SILVER FOODIE http://www.silverfoodie.com/
Sometimes retro recipes fade into the background as newer recipes come to the forefront. One of my first posts was about Sock-It-To-Me Cake, another retro recipe of the same era. If you’d like to see that recipe please click here.

Chocolate Pistachio Cake is one retro recipe that didn’t fade into the background, for me anyway! I still think it’s a very moist and delicious cake.  Try it soon for yourself!

Remember to Savor the Flavor – chocolate and pistachios!

Janet

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For a list of the many LInk Parties in which I participate weekly, click on “Link Parties” on the header menu.

 

Gluten-Free Coconut Flour Recipes

Coconut Flour A few days ago I saw my friend Sheila, with whom I play mahjongg, and she suggested that I write a post about gluten-free foods.  It just so happened that I had some organic coconut flour in my pantry so I thought her idea was a timely one.   … Continue reading →

Sock-it-to-me! / A Retro Recipe Revisited

While I was going through some of my old recipes this morning, I came across a recipe for “Sock-it-to-me” cake.  Memories flooded back to me of this cake I enjoyed in the late 1960’s and 1970’s.  Other recipes became trendy as this one faded into memory.  The recipe was in my handwriting … Continue reading →