Recipe by Joan Donahue
"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. Originally submitted to ThanksgivingRecipe.com."
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1 1/2 cups
1 1/2 cups
1 1/2 teaspoons
I've made this many times now, very good. I did have one loaf that didn't turn out, and that was because I over beated it, and it sunk in after I took it out of the oven. Other than that 'one' mishap, this is quite fluffy and sweet.
Followed the recipe exact. Texture was exactly what I was looking for (perfect) but it was very "eggy" tasting and not very sweet. My daughter said it tasted like plain pancakes. I couldn't serve this (made it for strawberry shortcake) It went in the garbage.
Really good simple recipe. I've never tasted a "milk cake" before- it really did have a sweet milk flavor to it. I liked the texture alot, similar to angel food cake but WAY easier prep.
This was a good cake, it was more like a pound cake than a sponge cake though. I made it for strawberry shortcake and it fared well for that purpose. I actually liked it better plain with just whipped cream on top. Yum!
I made the mistake of making this cake once; now my husband won't shut up about it. It IS really good though—if you're like me and prefer desserts that aren't super-sweet, give this cake a go because day-um. Great hot and cold.
perfect rise, color & taste
gloriously sweet !!
i added more vanilla than the recipe says & it was delightful !
What an easy and quick cake! It was great with strawberry sauce
So easy even I couldn't botch it up. Everyone loved it. Thank you.
* 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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