"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." — Joan Donahue
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1 1/2 cups
1 1/2 cups
1 1/2 teaspoons
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!
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!
The incorrect sugar amount was due to a technical error on our part. We have fixed the recipe, and apologize for the inconvenience.
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!
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)
very easy great for strawberry shortcake. will make this again
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. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Dee's Hot Milk Sponge Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 33
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