The recipe for the Hot Milk Sponge Cake is my Grandmother’s recipe and something delicious to share for July as Blueberry Month. It’s an easy recipe and I say this with confidence because although I come from a long line of bakers, including my Mom and Grandmother, the baking gene seems to have skipped me. The Hot Milk Sponge Cake came out just as I remembered sitting in my Grandmother’s kitchen and sneaking a still warm piece before supper. My son was manning the mixer and it’s quite possible that he DID get the baking gene!
I could not resist adding blueberries to the cake, because I have been completely obsessing over blueberries lately – summer and blueberry month! This cake is perfect for a special occasion, a potluck dinner, family gathering, or just because you need an extra special delivery system for blueberries. The homemade whipped cream as a layer and frosting keeps it light and complements the berries. It is an indoor summer treat though, since the whipped cream frosting will not hold up well in heat.
You can opt for blueberries on the top of the cake, as well as a blueberry compote/sauce to adorn each slice. Why not? It’s summer and a slice of warm cake, fruit, and a cool glass of milk is the perfect way to spend an afternoon.
If we had to pick a Goddess of blueberries, who would we pick?
Ingredients & Directions for cake:
- 4 eggs
- 2 cups sugar
- 2 cups sifted flour
- 1 cup of hot milk
- ½ cup melted butter
- 2 teaspoons baking powder
- Pinch of salt
- 1 teaspoon of vanilla
- 1 8 oz pack of fresh blueberries for garnishing the top
- 1 tablespoon of lemon zest for garnish
Beat the eggs and sugar. Add sifted flour and baking powder to mixture, then add milk and butter. Add salt and vanilla. Beat until mixed. Grease and flour the pans. Bake at 350 degrees for 30 minutes. Used two standard round cake pans so that you can add a layer of whipped cream in the middle. Cool the cakes completely before frosting. Frost the top with whipped cream as well and add fresh blueberries. Optional – add some lemon zest sprinkled across the top. Make the blueberry compote/sauce to serve with each slice.
Homemade Whipped Cream for layer and the top:
- 2 cups of heavy whipping cream
- 4 tablespoons powdered sugar
You can whisk the cream and sugar with a balloon whisk or I like to use an electric stick or hand held mixer. Put the bowl, whisk, and/or beaters in the freezer for about 15 minutes to make them cool before beating. Make sure the cream is cold as well. Beat until the volume increases and peaks appear. Do not overbeat or it will become buttery. Since the cake is sweet, I usually opt for less sugar in the whipped cream.Use your palate as a guide.
- 2 cups of fresh blueberries
- ½ cup water
- 1/2 cup of sugar
- 1 ½ tablespoons of corn starch (add a touch of water and whisk to remove lumps)
- 1 ½ tablespoon lemon juice
Boil water and sugar for approximately 5 minutes. Stir in blueberries and simmer for approximately 2 minutes until blueberries start to burst. I like more whole blueberries but you can simmer for an extra minute or two to make it more like a “sauce”.
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