Description
This sophisticated celebration cake employs the hot milk sponge method to produce a remarkably fine-grained and sturdy crumb. Paired with a deep cocoa-bloomed frosting, it offers a professional-quality texture and rich flavor profile perfect for any special occasion.
Ingredients
- 4 large eggs, room temperature
- 397g granulated sugar
- 240g King Arthur Unbleached All-Purpose Flour
- 1 1/4 teaspoons salt
- 2 teaspoons baking powder
- 227g whole milk
- 57g unsalted butter
- 67g vegetable oil
- Vanilla extract
- Cocoa powder (Natural or Dutch-process)
- 1/3 cup hot water
- Confectioners’ sugar
- Softened butter
Instructions
- Preheat the oven to 325°F (163°C) and grease two 8-inch or 9-inch round pans, lining the bottoms with parchment paper for a clean release.
- In a stand mixer with a whisk attachment, beat the eggs and granulated sugar on medium-high speed for 5 to 8 minutes until the mixture reaches the thick ribbon stage.
- Whisk together the flour, salt, and baking powder, then sift the mixture and gently fold it into the egg foam in three separate stages using a spatula.
- Heat the milk and 57g of butter in a small saucepan until simmering, then remove from heat and stir in the vegetable oil and vanilla extract.
- Temper the batter by whisking one cup of the egg and flour mixture into the hot milk liquid before gently folding the combination back into the main bowl.
- Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes until the tops spring back and a skewer comes out clean.
- Prepare the frosting by blooming the cocoa powder in hot water and vanilla, then beat into a mixture of softened butter and confectioners’ sugar until glossy and stable.
Notes
For the most successful rise, ensure your eggs are truly at room temperature before whisking, as this allows the proteins to trap more air. When folding the dry ingredients and the tempered milk mixture, use a slow, figure-eight motion to prevent deflating the delicate egg foam architecture.
- Prep Time: 25 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Hot Milk Sponge
- Cuisine: British