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Sunday, October 13, 2013

Mrs. Davies' Hot Milk Sponge Cake




Mrs. Davies was our minister's wife and the mother of my sister's best friend, Beth.  Heather, my sister, often stayed over at the Davies' and would sometimes bring home samples of Mrs. Davies' baking.  And of course, there were the church socials and potlucks that gave me an opportunity to taste Mrs. Davies' best provisions.  I was always on hand to taste anything new as the Davies were from the "mainland" and often introduced a new recipe into my ever growing collection. My mother made cakes but this was a new one to me because it used hot milk. 

I've been making this cake for years and this exact recipe or variation of it is found all over the internet.  It is a versatile cake as it can be used traditionally with fruit and cream or as a layer cake.  I often use this as the basis for a Boston Cream Pie and it also makes wonderful cupcakes.


Mrs. Davies' Hot Milk Sponge Cake  
½ cup milk, scalded
4 tablespoons butter
2 eggs, room temperature
Hot milk and butter.
1 c. sugar
1 cup flour
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla

Scald milk. Add butter and let melt.  Lay aside to cool.

Beat eggs well.  They should become very foamy and double or triple in size.  Add sugar gradually, beating until thick and lemon colored. This could take up to 10 minutes using a hand mixer.  Sift or mix together flour, salt and baking powder.  Add sifted dry ingredients to the egg mixture. Mix until just blended together.
Eggs beaten with the sugar.

Add scalded milk and butter. (The milk should be cooled down but doesn't have to be cold.) Stir lightly into batter. Add vanilla.  Make sure all the liquid is incorporated. 

Pour into greased 8 inch square or round pan. Bake at 350 degrees for 30 minutes. 

Do not over bake  this cake.  Start watching it at about 20 minutes and as soon as it looks done, test it with a toothpick to make sure there are no wet spots in the middle.  Let it rest in the pan 10 minutes and then turn out on wire rack to cool.  I usually line my cake pan with parchment or waxed paper to make removal easier.

I don't keep my eggs on the counter so they are never at room temperature.  To warm them up, place eggs in a bowl and cover with hot tap water.  They should be nice and cozy in about 5 minutes and will whip so much higher and lighter than the cold eggs.

 
The cake can now be used as is with fruit and cream or split and made into a layer cake or Boston Cream Pie or whatever your heart desires.  It makes really good trifle, as well.



Yesterday, at church we honoured our Fire Department as it was Fire Prevention Week.  I volunteered to make a special cake for the occasion and chose this cake to build a 9x13 inch three-layer creation. 


The finished product.






The inside job.

What a handsome group of Firefighters! 


6 comments:

  1. Your favourite niece10:06 pm, October 17, 2013

    You are the queen of baking....

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    Replies
    1. Oh, thank you. I suppose you are hoping for a Christmas box. :)

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    2. Well Christmas IS just around the corner....cherry cake, chocolate chip cookies, chocolate pudding, Christmas pudding....oh my. I could go on and on...don't worried if you can fit it all in the car....you can leave Uncle Don at home

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    3. Just joking Uncle Don.

      Just take two cars ;)

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  2. The Boston Cream Pie looks so good! Did Mrs. Davies demonstrate the Hot Sponge Cake at Pathfinders (Baking Badge)? Do you have her recipe for butter tarts?

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    Replies
    1. I don't remember how I got the recipe but it is hers. I don't have Mrs. Davies' Butter Tart recipe but I do have one that I will be posting. I forgot how you loved those tarts.

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