Best Recipe You've Never Heard of: Hot Milk Sponge Cake

Рет қаралды 23,347

Christopher Kimball’s Milk Street

Күн бұрын

Пікірлер: 37

@coffeemakir1977 3 ай бұрын

Warm milk engages the protein ✅ Egg whites either need sugar or acid to whip better ✅ Good stuff

@mikebull7775 10 күн бұрын

I'm from Maryland and and our recipe was quite a bit different in that it used to stick of butter and two teaspoons of baking powder. We also didn't separate the eggs and egg whites. Probably if you Googled hot milk cake you would find the recipe I'm talking about but I'm sure other version is delicious. We also used to in the summer reduce the hot milk by a quarter cup and replace that with fresh squeezed orange juice. Otherwise the basic hot milk cake does not have citrus. Yummy either way I'm sure! We also used to frost it with buttercream frosting and if we used orange juice in the cake we'd use a little orange juice in the icing as well as orange rind. Think I'll go make one right now!😊

@johnvillalovos 3 ай бұрын

It would be nice if you put a microphone on. Audio quality is a bit erratic.

@grahamcracker659 Ай бұрын

this is very scare, my cat sad

@carmelprayer3724 3 ай бұрын

Who knew Chris was on KZbin. So glad this came across my feed. Subscribing now.

@anounimouse 3 ай бұрын

My family has always (75 yrs in my memory...) made Pineapple Upside Down cake with Hot Milk Sponge as the cake layer.

@annakissed3226 3 ай бұрын

Thankyou Chris for all that you have done for me. I might not be a better cook, but I have gone from no idea (how to cook well) to all the gear but still no idea. It's probably because I am a sub taster. And no I don't work for the Navy nor is it the sort of sub I used to get at Fenway as a kid, it's that despite having an uncapped tongue, it has been explained to me that Garlic is generally considered a 'robust' flavour and adding a garlic bulb doesn't subtlety add flavour. Maybe one day I will come home and I can thankyou in person, but the last time I there Jimmy Carter was at 1600. My Boston, that hasn't existed in half a century was the one place I was happy as a child, and that's despite being spotlight (church) kid. So thanks for everything you have done for me and the quality of my life

@JohnCipriano-nl8cp 3 ай бұрын

I like this recipe

@onetouti 3 ай бұрын

Where did you find it?

@Hollandsemum2 3 ай бұрын

I actually had a recipe for hot milk sponge cake decades ago, but many moves later, I have noclue where it is.

@amateurepicurean8168 3 ай бұрын

Do you happen to have an internal temp for the cake when it's done? I find that method of testing to be almost foolproof.

@dgred1610 3 ай бұрын

Hi, do i have to to cool down the hot milk completely before adding it to the batter?

@tfharper 3 ай бұрын

Milk was probably not yet pasteurized when the recipe was written. Kids licking the batter from a bowl or beaters covered in raw milk and raw eggs was probably a recipe for a trip to the doctor who was 30 miles away and took 14 chickens in trade for an office visit.

@frstnmlstnm8484 3 ай бұрын

I am intrigued by the under whipped egg white method but I can't imagine it working with a chiffon for example, maybe I'm wrong. Has anyone tried it?

@demaree 3 ай бұрын

Stella Parks on Serious Eats also recommends this method. I found it in Nancy Silverton’s most recent cookbook. As the editor note in the video mentions, full still peaks are at their maximum for containing air. By under whipping, you allow space for the air in the whites to significantly expand. Works the same here as it does in classic angel food cake. Parks says to whisk until the whites easily fall off the whisk but have enough body to pile up on the remaining whites in the bowl. Something between a ribbon stage and soft peaks.

@phoenixmysticised88 3 ай бұрын

Didn't realize you were using a "blender" 👀👀

@mixedmediaartist 3 ай бұрын

This is not new. My mother made this weekly for our family from the 1950' s to the 1980's

@achevres 3 ай бұрын

Of course it's better than angel food cake, it has yolks!

@onetouti 3 ай бұрын

Where is the recipe ?

@mohammedyakub1441 3 ай бұрын

Exactly

@blueskyes62 2 ай бұрын

Unfortunately you have to pay to subscribe to get recipes

@andreachilders8789 3 ай бұрын

Why are we not preparing the cake or bundt pan?

@demaree 3 ай бұрын

By not greasing the pan, it allows for the cake to “climb” up the sides. Same reasoning for cooking it upside down: if the pan was greased, the cake would slide right out. Like many chiffon cakes, cooling upside down allows gravity to keep the interior structure light and airy. If cooled right side up, the cake would collapse and become more dense.

@anderander5662 3 ай бұрын

I like the fact that your equipment looks like it's been used. I am put off by TV cooking shows whose equipment is pristine every episode. That's just not reality

@OneAdams 3 ай бұрын

Sir, please talk to some knowledgeable people about nailing your audio. Great video and I'm very glad you are now appearing on my TY feed!!!

@RohanKumar-zr3pj 3 ай бұрын

It is not thick scum on the top 😂 when processed further it gives cream and ghee (clarified butter). In india it was a practice to collect the scum in a seperate pot for a few days and then extract ghee out of it. May be around the time Kimbal was a toddler 😂