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READY IN ABOUT 1¼ hrs

Dee's Hot Milk Sponge Cake

Read Reviews (8)

"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." — 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, combine 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.

Kitchen-Friendly View

PREP 15 mins
COOK 50 mins
READY IN 1 hr 5 mins

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Reviews More Reviews

Most Helpful Positive Review

Feb 22, 2008

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.

—chickens

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Most Helpful Critical Review

Jun 22, 2006

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.

—BEER

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12 Ratings

Jun 13, 2005

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.

—Meiling206

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Mar 06, 2006

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!

—JUSTSMURFIE1976

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Oct 27, 2008

perfect rise, color & taste gloriously sweet !! i added more vanilla than the recipe says & it was delightful !

—wish

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Jan 20, 2010

What an easy and quick cake! It was great with strawberry sauce

—Dee

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Feb 13, 2012

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.

—Butt! The Musical

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Jun 10, 2012

So easy even I couldn't botch it up. Everyone loved it. Thank you.

—Claudia

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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.