Hot Milk Sponge Cake II Recipe -
Hot Milk Sponge Cake II Recipe

Hot Milk Sponge Cake II

Recipe by  

"This cake can be made in under 15 minutes, but be sure to follow the directions carefully. To ensure proper volume, the hot milk must be beaten rapidly into the batter, and the flour added immediately. When correctly made, the cake should rise to the top of the pan. This is also the perfect foundation for two American classics, Boston Cream Pie and Washington Pie."

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Ingredients Edit and Save

Original recipe makes 1 -9-inch round pan Change Servings


  1. Position rack in the lower third of the oven and preheat to 350 degrees F (175 degrees C). Butter a 9-inch round layer pan and line with a parchment circle.
  2. In a small saucepan, heat the milk and butter to almost boiling. Set aside.
  3. Sift together the flour, baking powder, and salt in a triple sifter. Set aside.
  4. Beat the eggs on medium-high speed in an electric mixer fitted with beaters or a whip attachment for about 2 minutes. Gradually add the sugar, 1 tablespoon at a time, taking about 4-5 minutes to blend it in well. Scrape the sides of the bowl occasionally. The mixture will thicken and turn light yellow in color.
  5. Reduce mixer speed to medium. Add the vanilla, then pour in the hot milk IN A STEADY STREAM, taking about 10 seconds. Immediately add the dry ingredients all at once, and beat just until blended, scraping the sides of the bowl as necessary. Increase mixer speed to medium-high and beat 10 seconds. The batter will be very thin. Remove the bowl from the mixer and quickly pour the batter into the prepared pan.
  6. Bake 30-35 minutes, or until the cake begins to come away from the sides of pan and is golden brown and springy to the touch.
  7. Set on a cake rack to cool for about 10 minutes. Run a thin knife around the sides of the pan to loosen. Invert pan onto the rack sprayed with nonstick coating and peel off the parchment paper. Invert again to finish cooling right-side up. Store the plain sponge layer under a glass dome or covered with aluminum foil at room temperature for up to 3 days. For longer storage, freeze.
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Reviews More Reviews

Most Helpful Positive Review
Aug 22, 2005

My cakes never rise so I doubled up the quantity on this cake the first time I made it. It rose perfectly so I ended up with an enormous cake and was very impressed! I think the trick is to have the milk very hot, it bubbled when it met the other ingredients. The texture was light and it had a slightly milky taste which was pleasant. I added chocolate powder and if anyone is thinking of doing the same, add more than you think you'll need.

Most Helpful Critical Review
Feb 27, 2003

This cake turned out so badly that i dont want to try it again


21 Ratings

Jun 27, 2005

I omitted the vanilla and used 1tbsp of green tea powder to make a green tea cake, so I shall not comment on the taste... As for the texture, it was great! Moist and spongy, exactly like those from cake mixes! I'm not sure if it's my own fault (I used silicone pans, which supposedly bake faster), but at 25min the cake was already slightly overbaked... I'll definitely bake this again and try out the original recipe!

Feb 14, 2003

Spongy enough, and sweet enough. Loved it! Not too many eggs and not too much fat, yet delicious. I tried omitting the tablespoon of butter and it didn't work very well, but it was fine when I put 3/4 tablespoon. Thank you!

Aug 29, 2002

This recipe has been in the family for many years. I lost it recently and am glad to have it for my gathering of a "Family Recipe Book" in celebration of my mother's life. She reached 100 years before leaving this world, with a bright mind and a great sense of humor. Thanks so much to Michelle Chen. She will be given credit for it.

Mar 12, 2003

This recipe doesn't double well. It's very "eggy" and has little or no sponge to it at all. There are better and less complicated recipes out there.

Apr 26, 2006

This cake is so great! I was so happy with the results - it was a million times better than mix cakes. Perfect texture. I turned it into the best Rum cake I ever had by: cooking 1/3 cup sugar, 1/2 cup water and 2 tbls of corn sugar on the stove till disolved then once cooled adding 1/4 c of rum. I poked the cake half way throuhg all over and poured this all over. I highly recommend trying this. Low fat, tons of flavour.

Mar 17, 2009

This didn't turn out well, very floury tasting. I don't know if I did something wrong or if it was the recipe but this is the first recipe on this site that I've had problems with.


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  • Calories
  • 177 kcal
  • 9%
  • Carbohydrates
  • 33.7 g
  • 11%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 3.1 g
  • 5%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 231 mg
  • 9%

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

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