recipe reviews for:

Hot Milk Sponge Cake II

“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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Reviewed: Feb. 13, 2008

This definitely was very eggy, so if that's your thing, go for it. It's basically adding flour to a custard. Spongy enough, but could be lighter.

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Reviewer:

Geoff


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Reviewed: Jun. 21, 2007

Awesome, amazing, super easy cake! I was looking for a good recipe to make a cake with some Bailey's I had lying around and it was sooo good! I used the recommendations of a previous reviewer who added a rum sauce to theirs and I substituted the Baileys in for the rum. It might have not needed as much sugar as the rum sauce but it really complemented the cake beautifully.

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KCcookin'

	Home Town: Kansas City, Missouri, USA
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Reviewed: 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.

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PUDDING33

	Cooking Level: Expert Living In: Toronto, Ontario, Canada
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Reviewed: Jan. 31, 2006

I made this using soy milk so that might be the problem. I didn't like this at all. It was very eggy tasting and had a rubbery texture.

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rikjog


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Reviewed: Dec. 7, 2005

I needed sponge cake for a trifle and as I mess up conventional sponge cakes half the time I gave this method a try. I used 1 cup less 2 Tbsp. of all-purpose flour in place of cake flour. Thanks to the very detailed instructions I had perfect results.

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Reviewer:

RUBY2

	Living In: Vancouver, British Columbia, Canada
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Reviewed: 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.

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Pea2


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Reviewed: 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!

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Reviewer:

H-L Cheung


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Reviewed: May 5, 2005

This is the first cake I have made, I found it easy to do. All my friends had a taste and said it was great. From now on its on my dessert list.

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Reviewer:

DIANNE82


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Reviewed: Nov. 11, 2004

this cake is great. i tried n found the cake very spongy and easy to make. i recommend this to everyone.

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Reviewer:

WWON080


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Reviewed: May 6, 2003

Have made this several times it,s very good but chewy. I will still make it for Strawberry Shortcake but will try to keep the butter-milk mix hotter. This is very flavorful. Oops, sorry for comma up above. I'm still not computer literate even tho' my youngest daughter has a degree in computer science.

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Reviewer:

JOYY


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Reviewed: 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.

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S. YORK


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Reviewed: Feb. 27, 2003

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

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Reviewer:

LULULES


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Reviewed: 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!

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BALLERINAGAL


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Reviewed: 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.

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Reviewer:

BETTE ODONNELL


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