Recipe by Michelle Chen
"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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sifted cake flour
super fine sugar
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.
This cake turned out so badly that i dont want to try it again
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!
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!
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Hot Milk Sponge Cake II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 28
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