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Dee's Hot Milk Sponge Cake

Read Reviews (6)

"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

Ingredients Edit and Save

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Original recipe makes 1 large loaf cake Change Servings

3/4 cup milk
2 tablespoons butter
3 eggs
1 1/2 cups white sugar

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract

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Directions

Preheat oven to 350 degrees F (175 degrees C). Grease one large loaf pan or one 10 inch tube pan.
In a saucepan over medium-low heat the milk and the butter. Do not boil.
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.
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!

—SISTAGIRL

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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.

—SUPERMAN21

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7 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!

—Erin K.

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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)

—CRISPYSTUFF

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Apr 01, 2010

very easy great for strawberry shortcake. will make this again

—tara

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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. :)

—missava

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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.

Nutritional Information

Dee's Hot Milk Sponge Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 197
Calories from Fat: 33

% Daily Value *
Total Fat 3.6g 6 %
Saturated Fat 1.8g 9 %
Cholesterol 59mg 20 %
Sodium 99mg 4 %
Potassium 58mg 2 %
Total Carbohydrates 37.9g 12 %
Dietary Fiber 0.4g 2 %
Protein 3.7g 7 %
Sugars 25.9g
Vitamin A 3 %
Vitamin C < 1 %
Calcium 8 %
Iron 10 %
Thiamin 14 %
Niacin 13 %
Vitamin B6 2 %
Magnesium 2 %
Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.