Hot Milk Sponge Cake I Recipe -
Hot Milk Sponge Cake I Recipe
  • READY IN 1 hr

Hot Milk Sponge Cake I

Recipe by  

"We make this, and top it with Broiled Coconut Topping! Really easy!"

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Ingredients Edit and Save

Original recipe makes 1 9-inch square cake Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square pan.
  2. In a large mixing bowl, beat eggs for 4 minutes with electric mixer. Gradually add sugar; beat until light and fluffy, 4 to 5 minutes.
  3. Whisk together the flour and baking powder, and add to egg mixture until just combined.
  4. In a saucepan, heat 1/2 cup milk and 2 tablespoons butter until butter is melted. Gradually pour into the batter, mixing constantly. Pour into prepared pan.
  5. Bake in preheated oven until cake is golden and a toothpick inserted in the center of the cake comes out clean, 20 to 25 minutes.
  6. Remove cake from oven; preheat oven's broiler.
  7. Beat 1/4 cup brown sugar and 2 tablespoons butter until combined. Stir in milk to desired consistency. Stir in coconut and nuts. Spread over warm cake. Broil 4 inches from heat for 3 to 4 minutes, till golden.
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Reviews More Reviews

Most Helpful Positive Review
Feb 18, 2009

I was looking for a small sponge cake that would be quick and easy and this was it. I skipped the topping, added about 1/2 tsp vanilla and instead served it with strawberries and whipped cream. Imagine a Twinkie with no chemical taste, fresher and more tender...that's the effect I got. Be sure to mix with a whisk attachment if you have and mix very well as air is the primary leavening here.

Most Helpful Critical Review
Feb 20, 2013

I made this recipe as a part of an attempt to replicate a cake made at a local Italian bakery - A light, fluffy cake with fresh strawberry, peach, and whipped cream filling, and frosted with a not-sickly-sweet frosting (I used homemade whipped cream). I doubled the recipe to have enough to make two layers about 1 1/2 - 2 inches thick. While this cake was tasty, it did not quite fulfill my "light and fluffy" hopes. If I were to make this again, I think think I would separate the eggs from the yolks and maybe add a little lemon zest for a "brighter" flavor. Also, this cake took about 40 minutes to bake in a convection oven.


69 Ratings

May 07, 2011

I made the cake, not the topping, and it was just what I was after - just a basic, old-fashioned sponge cake. I used the batter to make individual sponge cake shells for strawberry shortcake. The cakes were light, tender, airy and perfect to absorb those sweet strawberry (mixed with a little Chambord) juices.

Mar 02, 2008

Mmmm, this cake turned out moist, fluffy, and delicious. I added 1 tsp of vanilla and 1/4 tsp of salt.

Mar 04, 2003


Nov 18, 2007

Easy, versatile. Add 1/2 cup cocoa for a chocolate sponge cake.

Jul 07, 2011

I wish there were words to describe how absolutely wonderful this cake is. The only thing I did differently was to make 1-1/2 batches and put it in an 8" x 11.5" pan and cooked for 23-25 minutes. It has a great texture, not too dry, not too crumbly, not too spongy, just perfect. I did not make the topping but used as strawberry shortcake, granted the strawberries have been put away awhile and I still cannot stop eating this cake with nothing on it. The only thing I would suggest is to make when the kids are 2-1/2 year old thought that the 4 minute and 5 minute beating times were just way too long. :) Will be making again (maybe even in the next couple of days). Thanks for the great recipe. I will never make shortcakes for my strawberries again.

Jul 27, 2003

I have made this several times and enjoy it with fruit topping and whipped cream. The sponge cake is much lighter and tastier than normal shortcake. Great fast, easy. I bake it in a 8X8 square pan. Wonderful treat without tons of calories! Thanks Sandra!!!!


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  • Calories
  • 271 kcal
  • 14%
  • Carbohydrates
  • 42.6 g
  • 14%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 10 g
  • 15%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 128 mg
  • 5%

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

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