Dee's Hot Milk Sponge Cake Recipe - Allrecipes.com

Dee's Hot Milk Sponge Cake

Recipe by  

"My mother also made this recipe in a long loaf pan which I don't believe they make any more. Fortunately, I have her pan and whenever I make this it sure brings back such happy memories."

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Ingredients Edit and Save

Original recipe makes 1 large loaf cake Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one large loaf pan or one 10 inch tube pan.
  2. In a saucepan over medium-low heat the milk and the butter. Do not boil.
  3. In a large bowl beat the eggs until light colored. Gradually add the sugar to the eggs then stir in the flour and baking powder. Stir in the hot milk and butter. Beat only until combined. Stir in the vanilla. Pour the batter into the prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Let cake cool in pan for 10 minutes. Remove cake from the pan and cool on a wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Aug 29, 2002

This cake is a great tasting, easy cake. I almost didn't make it because of the previous review but saw the editor note and proceeded. My young son helped make it. Also is a great recipe for using milk that is about to go bad ... LOL! Thumbs up!

 
Most Helpful Critical Review
Nov 21, 2002

I should of realized this recipe was flawed when the sugar ingredient was only 1 1/2 teaspons. But I still gave it a try and it came out exactly like my expectations. No flavour not even spongy. Maybe there was a typo with the ingredients. If I added more sugar this cake could of probably been saved. But instead it falls flat! EDITORS NOTE: The incorrect sugar amount was due to a technical error on our part. We have fixed the recipe, and apologize for the inconvenience.

 

8 Ratings

Jul 07, 2003

I made this sponge cake again in muffin pans (using paper muffin cups)... and this really helped solve the problem of it sticking to the pan. I recommend it!

 
Apr 01, 2010

very easy great for strawberry shortcake. will make this again

 
Apr 02, 2003

I didn't like this too much because it was a bit too "eggy" tasting, but that may be the case with most sponge cakes (Im not a sponge cake conesseur)

 
Oct 19, 2008

I agree with the previous reviewer. This cake tasted eggy to me. I used an angel food cake pan. It tasted good with peanut butter cup ice cream though. :)

 

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Nutrition

  • Calories
  • 197 kcal
  • 10%
  • Carbohydrates
  • 37.9 g
  • 12%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 3.6 g
  • 6%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 99 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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