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Bev’s Hot Milk Sponge Cake Recipe and Boston Cream Pie

by on September 2, 2013 · 7 comments

Last week I tried making a cake similar to Epcot’s Sunshine Season’s Strawberry Shortcake. The recipe I used was close, but the cake wasn’t quite as yellow and didn’t have the same crumb, leading me to try a few more variations. I finally found one similar to the Sunshine Season’s cake and will post it soon, but I wanted to share another one I discovered along the way — a basic and very versatile hot milk sponge

Hot Milk Sponge Cake

This recipe is from my friend Bev, who has a background in pastry and tons of great recipes. She’s been making this cake for 30 years and says its one of her favorites. I can see why! It wasn’t very much like the Disney cake in color or crumb, but it was good in its own right and not so dry that it required soaking. You could serve it with frosting, with a little berries and cream or do what I did and turn it into Boston Cream Pie.

Boston Cream Pie

You can make it in a variety of sizes. For the Boston Cream Pie, I made 3/4 of the recipe, baked it in a 9 inch round springform pan, then filled it with pastry cream and topped it with my favorite ganache glaze.

Bev’s Hot Milk Sponge Cake Recipe and Boston Cream Pie
 
Prep time
Cook time
Total time
 
This is one of those recipes where a stand mixer really comes in handy. The reward is light, sweet sponge cake perfect for Boston Cream Pie or serving with fresh fruit and whipped cream.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8
Ingredients
  • 4 large eggs at room temperature
  • 2 cups (400 grams) granulated sugar
  • 2 1/4 cups (260 grams) cake flour or 2 cups. all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup (114 grams) unsalted butter
  • 1 cup milk, whole or 2% okay
  • 1/2 teaspoon salt (Reduce to a pinch of using salted butter)
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350 degrees F. and place the rack just below center.
  2. In the bowl of a stand mixer, beat the eggs for 5 minutes or until they’ve tripled in volume. Add sugar and beat for 10 minutes longer. While the sugar and eggs are beating, sift together the flour and the baking powder.
  3. Combine the butter, milk, and salt in a large glass measuring cup or saucepan and heat just until mixture boils and butter is melted Add the vanilla extract and set aside.
  4. With mixer on low speed or by hand, mix the flour mixture into the whipped egg mixture.
  5. Remove about 2 cups of batter and put it in a separate bowl. Stir the hot milk mixture into that batter, then add it all back into the main mixing bowl and stir until combined.
  6. Pour the batter into your chosen pans (or pan) and bake until done.
  7. – 9 inch round pans will take about 30 minutes, a 9×13 pan will take about 40 minutes, a jelly roll should only take about 16 to 18 minutes. But watch closely and go buy appearance.

 

Published on September 2, 2013

{ 7 comments… read them below or add one }

Xiaolu (6 Bittersweets) September 2, 2013 at 6:46 pm

Looks yummy! Is Shirley’s still your favorite BCP?

Anna September 2, 2013 at 8:49 pm

I still love hers, but this one’s a bit lighter and springier. I just wish I could settle on a pastry cream! I made Shirley’s again for this cake, but it came out a tad bit lumpier than the last time I made it.

[email protected] September 5, 2013 at 9:40 am

Anna, this hot milk sponge cake needs to be in my repertoire. And your post reminds me that I have yet to post a Boston Cream Pie–shame on this Bostonian! In my defense, I have posted a Bostini Cream Pie and Boston Cream Pie Cupcakes. :-) Re vanilla pastry cream, I love mine–give it a try.

Anna September 5, 2013 at 9:47 am

Thanks Fran! Your recipe is actually one from Le Cordon Bleu, and I’ve seen it on dozens of sites. It’s actually next on my list to try! I think the addition of whole eggs makes a slicker cream (egg whites are slick). I’ve noticed that the pastry creams I’ve been making with egg yolks only have a different, less slick, mouth feel.

Rena March 14, 2014 at 11:04 pm

can I use buttermilk instead of regular milk?

Linda March 27, 2014 at 9:01 pm

This is one great cake! I wanted a nice simple cake , just something to snack on. I made this in a 13×9 pan.and ended out not even put frosting on it. The top gets a nice crust, and the cake texture was airy but firm. I can see how it would be perfect for Boston Cream Pie.

Anna March 27, 2014 at 9:09 pm

Linda, glad you tried it! I’ll let Bev know you liked it (or maybe she’ll see the comment). It’s weird how you and I always seem to be baking the same thing. I just made a yellow cake this afternoon.

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