Hot Milk Sponge Cake I Recipe

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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.

—Angela A.

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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.

—dln

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56 Ratings

Mar 02, 2008

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

—fuji_apple

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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.

—naples34102

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Mar 04, 2003

FAST AND EASY TO PUT TOGETHER AND IS AGOOD BASIC CAKE FOR FRUIT OR ITALIAN CREAM FILLING

—phyllis

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Nov 18, 2007

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

—BECCASUE

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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 playing.....my 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.

—MalindaR

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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!!!!

—DKSRN

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Nutrition

Calories
271 kcal
14%

Carbohydrates
42.6 g
14%

Cholesterol
62 mg
21%

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.

Nutritional Information

Hot Milk Sponge Cake I

Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories: 271
Calories from Fat: 90

% Daily Value *
Total Fat 10g 15 %
Saturated Fat 5.1g 26 %
Cholesterol 62mg 21 %
Sodium 128mg 5 %
Potassium 100mg 3 %
Total Carbohydrates 42.6g 14 %
Dietary Fiber 1g 4 %
Protein 4.2g 8 %
Sugars 30.8g
Vitamin A 5 %
Vitamin C < 1 %
Calcium 9 %
Iron 11 %
Thiamin 14 %
Niacin 14 %
Vitamin B6 3 %
Magnesium 5 %
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.