Hot Milk Sponge Cake (LITE & 171 Calories)

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My hunt took place for almost 2 hours, I was in search of a cake with very little butter and milk. To my surprise, I found this superb recipe on Niya’s World, Hot Milk Sponge Cake. I love the fact this cake uses Hot Milk, I bet this brings out the moisture and flavor in this cake. Absolutely delicious!

This cake has a very slight butter flavor, very spongy, you will taste the vanilla as well. I’m so baking this for my next few family gatherings, we are always watching our weight 🙂 All in all, my husband truly enjoyed this cake, he gave it 5 stars, and we didn’t feel bad eating a couple slices each 🙂

MODIFICATIONS I MADE:

I used 1/2 cup of All Purpose Flour and 1/2 cup of Whole Wheat Pastry Flour. This adds some fiber to the cake without altering the taste of the cake.
I used 2% milk. I am not sure if the recipe calls for Regular Milk, I believe 2% milk will give you the desired results.
Instead of 1 cup of sugar, I used 3/4 cup of sugar. I thought 1 cup of sugar for 1 cup of flour may be too sweet for my liking. So use, 3/4 cup of sugar.
I used 1.5 teaspoons of Vanilla Extract.
I did not use Honey or any Lemon/Orange zest, although the zest would add tons of flavor, without the fat! Really good idea.
I used a Loaf Pan, instead of an 8×8 pan. My information is based on 8 generous slices. An 8×8 pan will yield 16 small slices. To obtain the nutritional value for an 8×8 pan, cut the Nutrition in half. (see below)

APPROXIMATE NUTRITION PER SERVING (yields 8 generous slices)
Calories: 171 cals
Fat: 4.4 g
Saturated Fat: 2.2 g
Carbs: 31 g
Protein: 3.5 g
Fiber: 1 g

HOT MILK SPONGE CAKE – LITE(inspired by Niya’s World)

~ yields 8 generous slices @ 350 degrees

~ lowered calories by 11% (using my modifications)… not a significant change since the original recipe is Lite.

INGREDIENTS for Cake:

All Purpose Flour – 1/2 cup
Whole Wheat Pastry Flour – 1/2 cup
Salt – 1/4 tsp
Butter – 2 tbsp (room temperature)
2% Milk – 1/2 cup (Hot Milk)
Eggs – 2 (room temperature)
Sugar – 3/4 cup
Vanilla Extract – 1.5 tsp

DIRECTIONS:

1. Preheat oven to 350 degrees.

2. In a small bowl, sift the flour, baking powder, and salt. Set aside.

3. On low-medium heat, add milk to a small pot. Continue to step #3 while the milk heats up.

4. Using an electric mixer, beat the eggs on high until thick.

5. Gradually add the sugar and continue to beat on high speed for 5 minutes. The result should look like a custard.

6. Add the dry ingredients to the egg mixture. Mix until blended. Do not overmix.

7. Add the butter to the milk.

8. Add the hot milk mixture and vanilla extract to the cake batter.

9. Blend, do not overmix.

10. Add the batter to the baking pan. Place the cake in the oven. Bake for 25-30 minutes. It took me 30 minutes!

11. Remove the cake from the oven and allow cake to cool. I love this cake slightly warm.

OVERALL RATING: *****/5

This cake was excellent. Considering this cake has merely 2 tbsp of butter, I have to say, this cake was just fabulous! The Hot Milk definitely added moisture to the cake. I prefer this cake slightly warm, try heating it in the microwave for 10 seconds, it goes perfectly with tea. I would totally make this cake over and over again, especially for family events.

Texture: The texture of the cake is light, spongy, crumbly, and soft.

Moistness: This cake was very moist and soft.