Super Spongy Hot Milk Cake / Easy Hot Milk Sponge Cake / Old-fashioned Hot Milk Cake 

Veena,I prepared this today, it come out very well!

@@jessicadsouza8303 , so glad to hear that update. And very happy that your cake turned out great.

I tried but up n down a bit with measurements but it was the best cake, do moist n tasty

@@cinthiapereira3668, thanks for that feedback. And thanks for your appreciation, Cinthia.

You're so welcome, Melita. Glad to hear this feedback and so happy your cake turned out great.

My pleasure 😊, Rani. Thank you for deciding to give my recipe a shot.

Thanks, Martha, for appreciating my video.

You're most welcome, Keniski. And I'm so glad my video brought back memories of your dear Mum and her baking. God rest her soul.

You're so welcome. Thanks a lot for your appreciation and for deciding to try out my recipe.

Thank you so much, Shireen, for following my videos and for your appreciation.

Thank you so much, Margaret, for your appreciation.

Hi there! Nice to meet you too. Do stay connected.

Thank you so much, Ann, for your appreciation.

You're very welcome, Kierstin. And thanks a lot for your appreciation.

Many thanks for your appreciation, Dorothy. And I'm so glad you tried out my recipe and liked it.

Sure, Tanya. Glad you're going to give my recipe a shot.

Thanks a lot for the appreciation, Sherry.

Thanks a lot for the appreciation.

@@melbafernandes540 Thanks, Melba, for your appreciation.

Thank you, Sali, for your appreciation and for deciding to make this tasty cake based on my recipe.

Thanks for the appreciation Jasmine, and for deciding to give my recipe a shot.

Thank you, Isabela, for the appreciation.

A warm welcome to my channel! And many thanks for your appreciation.

Thanks, Padma, for your appreciation. Glad you'll be checking out my recipe.

You're most welcome, Nava Nava.

Thank you so much for your appreciation, Sylvia. And God bless you and your loved ones too.

So glad you tried out my recipe and it turned out great. Your modifications too were good.

You're very welcome. So glad you'll be trying out my recipe.

Thank you, Anjana, for your appreciation.

You're most welcome, Marie. God bless you and your loved ones too.

So glad you'll be trying out my recipe, Amrita.

You're very welcome, Sarita. Thanks for the appreciation and for trying out my recipe.

I agree, Filomena. But many people who don't have an oven, bake cakes on the gas stove easily.

Thank you, Ruby.

You're most welcome, Fayza. And so glad you'll be trying out my recipe.

You're most welcome, Nina. Thanks for your appreciation and God bless you and yours too.

Am sure we all find veena yummy too.

@@Larry-qf7lw , hmmm.... ☺

Many thanks for your generous appreciation.

You're so welcome, Flo. And thanks for the love and appreciation.

Thank you for the appreciation, Parwez.

Thanks a lot, Surekha, for your appreciation.

You're most welcome, Filomena. Thank you for the appreciation. Also, you could easily make this cake directly on your gas stove. Just check out this video for my eggless orange cake to see how you could do that: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-cdiZBd22yLs.html Keep the gas on low throughout.

TKS for ur ❤️🌹❤️🙏😇🙏 Mrs venna.

@@filomenafernandes6555 , my pleasure to be of help. Take care!

Do try it out, Dulcina. The taste is too good.

Thanks for your appreciation, Savio.

Thanks for the appreciation, Sherine.

@@PataCake you're welcome

@@SherineAntonyGOA1 , take care and God bless.

Thank you for the appreciation, Elaine. Yes, do make the cake. It's really delicious!

No Mehjabeen. That pan will be too big. You need a much smaller 20cm (8") round pan or a 7" x 7" square pan.

Thank you for your appreciation.

Thanks, Sia, for the appreciation.

Thanks for the love and appreciation.

Maria, I would suggest replacing just around 1/3 of the all purpose flour with whole wheat flour. If made entirely with whole wheat flour, the cake won't be as light and fluffy.

Thank u so much Veena for the beautiful and prompt reply

@@mariaclovisdacosta6342, you're most welcome.

Thanks for appreciating my work, Sulbha. For an eggless hot milk cake, you would need a little more milk and some yogurt for replacing the eggs. But since I have never made an eggless hot milk cake, I can't tell you the exact proportions for the different ingredients. But here's a link to an eggless version that I found online. It seems good: polkapuffs.in/2019/02/21/egg-free-hot-milk-cake-make-hot-milk-cake/

@@PataCake thanks a lot Veena Mam

@@sulbhaghatge2793 , my pleasure!

You could, Cinthia. But then the cake would not be as light and spongy. However, you could try with half maida and half wheat flour.

You could, Larry. But full cream milk would add a richer taste. Or perhaps you could add your regular milk and 2 tsp of butter extra. (The extra butter would be a substitute for milk cream in this recipe.)

@@PataCakethank you dearest veena

@@Larry-qf7lw , my pleasure!

Can we steam cake I don’t have a oven

@@mehjabeenjable3632 That would be only slightly big. But I suggest you increase the proportion of each of the ingredients by 25 per cent so the cake itself will be 1 and a 1/4 times the original cake, and bake it in the 24cms pan.

Thank you for your appreciation, Sreebaby. And no, I'm from Goa.

This recipe is not exactly suitable for steaming, Lavina. But you could bake it on a stovetop. Put a small stand inside a large thick walled vessel, place the baking pan on the stand inside, and then cover the vessel. Bake the cake on low heat. Check it after around 40 minutes.

NO! Absolutely not. Mustard oil is more suited for pickles and general cooking. Not for cakes. Use any other refined oil like sunflower oil, soya bean oil, rice bran oil, or refined ground nut oil.

@@PataCake veena you are wonderful. Never got prompt replies from any channel N E VE R TKU VEENA

@@Larry-qf7lw , entirely my pleasure. And many thanks for your kind appreciation.

Thanks for the appreciation, Sandra. But no, I don't have a good dal poorie recipe yet. Will however, add this to my list of requested recipes.

Good evening, Jocyleen. Glad you liked the video. Do make the cake. You'll love it.

@@PataCake 👍❤️

@@jocyleenfernandes578 , take care and good night!

You could use oil or a mix of half oil and half milk cream.

Jyotsna, in the cakes with eggs, the eggs too act as leavening agents and help make the cake soft. For eggless cakes, you have to whip the batter well to aerate it and thus make the cakes soft. Hope this helps.

@@PataCake My eggless cakes become soft. But have a 'pasty' aftertaste on eating. That is my problem.

And the ones with eggs are excellent and do NOT have that 'pasty' aftertaste

@@jyotsnagodbole1942 , like I said, eggs do play an important part in baking cakes.

Thanks a lot Brenda for appreciating my video.

OK, Mehjabeen, here are the exact measurements: 1 and 1/2 cup maida (200g) 1 and 1/2 tsp baking powder 4 eggs 1 cup + 2 tbsp sugar (240g) (Measure this first and then grind it coarsely) 1 and 1/4 tsp vanilla extract 5 tbsp oil (70g) 3/4 cup milk 4 and 1/2 tbsp butter (60g) Bake at 180C for 35 to 40 minutes. (Or till a skewer comes out clean.)

Thanks for the appreciation, Rebecca.

Thank you so much, Jalilah, for the love and appreciation.

No, Isabelle, it doesn't. It becomes slightly thicker and has a layer of melted yellow butter on top.

No, Jyotsna. Not in this cake. You'll see that this cake even has a different proportion of fat. This is not like your regular Victoria sponge or pound cake.

Thank you for your appreciation, Hilda.

Didn't understand your request, Ruby.

I wish I knew Urdu. It's a beautiful language.

Thank you so much, Dileep, for your appreciation.