Monday, August 27, 2012

Easy Old-Fashioned Spongecake

My mother's favorite summer cakes were all based on spongecake and summer fruit with whipped cream. They were light and not overly sweet, but always indulgent.


So when I spotted this strange spongecake recipe, I had to give it a try. It's a Better Homes and Gardens Recipe from the fifties that's supposed to be quick and easy.


However, I have to say this is one of the stranger recipes I have ever made. Not only is there no separation of eggs or gentle folding so they won't collapse, but logic would seem to dictate that the hot milk really ought to deflate the whole thing! 


Interestingly, they recommend baking it in a square pan. How very chic and modern for the fifties. I cut it in half to create two layers, added whipped cream and strawberries and had a fabulous dessert in no time.


The only major things to notice are that the eggs have to be room temperature and the sugar must be added slowly so the eggs won't deflate.




Hot Milk Spongecake
(from Better Homes & Gardens)


2 eggs (room temperature)
1 cup sugar
1 cup flour
1 teaspoon baking powder
1/2 cup milk
2 tablespoons butter + extra for greasing pan

Take the eggs out of the refrigerator 30 minutes before using.

Preheat oven to 350. Grease a 9x9 pan well with butter. Combine flour with baking powder and set aside.

Beat the eggs until thick, about 4 minutes. Slowly add the sugar. Beat for another 4-5 minutes. Add the flour mixture and beat just enough to combine. 


Heat the milk and the butter enough for the butter to melt. Pour into egg mixture and beat to combine. Pour into prepared pan and bake 20-25 minutes.


Choose your own fruit. This would work equally well with blueberries or sliced peaches. I used about one pound of strawberries.

To make the cream:

1 - 2 cups of heavy cream
1/3 cup powdered sugar per cup of cream
splash of vanilla

Beat the cream until it begins to take shape. Add the sugar and continue to beat, adding the vanilla. Beat until it holds a shape.

Use a serrated knife to slice the cake in half horizontally. Spread cream over the cut side of the bottom half. Lay strawberry slices on top of the cream. Cover with the top half of the cake. Spread cream over the top. Arrange strawberries on the top in a pleasing pattern.

If there is leftover cream, pass it in a bowl when serving.




21 comments:

  1. It looks delightful! I love strawberries.

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    1. Thanks, Kat! I love strawberries, too. They smell so wonderful!

      ~ Krista

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  2. Stunning krista--this is exactly up my alley! how did it compare with a regular sponge cake?

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    1. Roberta, I was on the verge of adding vanilla, and then I thought if the recipe has been around for so long, maybe vanilla does something wonky to the flavor, so I stuck to the original recipe. The flavor is slightly different than the spongecake I usually make. I can detect the milk, but in a sweet, appealing way. When I make it again, I'll add a splash of vanilla to see what happens. The texture is just dead-on spongecake! I never would have expected that.

      ~ Krista

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  3. Krista, it's beautiful. Like strawberry shortcake. My gluten-free versions are very similar, without the "hot" milk. Love this.

    Daryl aka Avery

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    1. The European version of strawberry shortcake! Thanks, Daryl.

      ~ Krista

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  4. That does look a lot like what they'd call a "Victoria Sponge" or "Victoria Sandwich" cake here. I do use a different recipe though.

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    1. It probably has different names everywhere. I assume your spongecake recipe does not contain hot milk? Do you beat the egg whites and fold them in?

      ~ Krista

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  5. This looks luscious, Krista. I've already printed it. I think the old "tried and true" recipes really are the best!

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    1. I like them, too. Linda. Who would have ever thought of adding hot milk?

      ~ Krista

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  6. This looks delicious! I've made a spongecake from a recipe belonging to my late husband's aunt, but it's the usual separating yolks and whites, etc. She awlays served it with whipped cream and strawberries. I bet peaches would be divine with this! I need a dessert for Labor Day, and I think this might be it!

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    1. This is so much easier than all the separating and folding. Honestly the hardest part is slicing the fruit. LOL!

      ~ Krista

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  7. Hi Krista,

    This sounds exactly like a cake that I had several years ago at a church dinner. I have been looking for the recipe forever...thank you. Now a technical question, what type of milk did you use, whole, 2%, skim? Will the cake support a light cream cheese buttercream frosting?

    Thanks again...I'm going to sue blueberries and peaches as it is the few weeks that both are available at the farmer's market.

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    1. Nanc, I used nonfat milk. Hmm, I wonder if whole milk would work? I bet 2% would be fine. You know, now that I think about it, no one was drinking non-fat milk in the fifies. I have to think whole milk was used in the original recipe.

      Yes, I do think it would hold a light cream cheese frosting. It's surprisingly sturdy. Oh! And believe it or not, I got excellent results when I cut it very slowly with (of all things!) a serrated steak knife.

      ~ Krista

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  8. Thanks, Krista!
    I was thinking the same thing about the milk, that's why I asked. Going to farmer's mkt tomorrow so I'll keep you posted on the results. Our son Connor loves the odd occasion I buy whole milk ;-). I'll use the steak knife idea!

    Thanks again,

    Nanc

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    1. Can't wait to hear how it turns out, Nanc!

      ~Krista

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  9. Oh, this looks perfect for the end of summer. On the amazement over the hot milk, I can help with that. Chocolate cake often uses this method. It's a classic way to get the powerful flavor of solid chocolate into a cake, beyond the cocoa powder. (I have a "Melt and Mix" Double-Chocolate Loaf Cake in the recipe section of A BREW TO A KILL that uses this clever method, too.) I'm loving this recipe for a great way to make a non-chocolate cake with the method, and it's a Keeper. Thank you so much for sharing it, Krista, have a great week.

    ~ Cleo Coffeehouse Mystery.com
    Cleo Coyle on Twitter

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    1. I understand what you're saying, Cleo. I've used hot liquid in other cake batters, but since the egg whites are so delicate in a spongecake, I would have expected a hot liquid to deflate them. Clearly, I was wrong!

      ~ Krista

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    2. Oh, great point. This would be great with all kinds of fruit, yep, a Keeper.

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  10. I have my grandmother's recipe for "hot milk cake" and it is almost exactly the same; this was a popular recipe in the 40s and 50s because it was supposed to be so economical.

    I will note that it's extremely bland; it really needs the fruit and cream to taste like anything. We didn't like it (plain) at all. But now that I have your suggestion for using it as a sort of shortcake, I may reconsider. Thanks!

    /lw

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    1. Isn't spongecake usually very mild in taste? The next time, I'll definitely add vanilla to see what happens.

      ~ Krista

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