Hot Milk Sponge Cake III Recipe - Allrecipes.com
Hot Milk Sponge Cake III Recipe
  • READY IN 50 mins

Hot Milk Sponge Cake III

Recipe by  

"A quick and easy recipe for a fluffy cake. Great with strawberries!"

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour and baking powder. Set aside. Heat milk and butter in a small saucepan until just boiling, then remove from heat and set aside.
  2. Beat eggs until thick and pale yellow in color. Beat in sugar, salt, vanilla and almond extract. Reduce mixer speed to medium and add hot milk in a steady stream. Quickly beat in flour mixture. Spread batter into prepared pan.
  3. Bake in the preheated oven for 30 to 35 minutes, or until the center springs back when lightly tapped.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 30 mins
  • READY IN 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 03, 2011

Beautiful, light, moist sponge cake with just a hint of almond flavor. I thought it might be shy on butter by a tablespoon or so, but it was just fine as is. Easy to make, nearly foolproof. I can't imagine how you could goof up on a cake like this. The ingredients are conveniently and readily at hand and it mixes up in just a minute or two. Perfect for strawberry shortcake - individual cakelet pans would be so cool (I was too lazy), but this wasn't compromiseed at all just baked in an 8x8" pan (for a half recipe, baked about 20-25 minutes).

 
Most Helpful Critical Review
Oct 04, 2003

too eggy!!!! and chunky.. it's not fluffy at all but for a chunky eggy flavoured caked.. hmm itz ok

 

11 Ratings

Nov 26, 2007

When making this for 6-8 servings, use a 9 inch cake pan. 9X13 is too large and cooks in 15 minutes. Very nice base cake for fruit.

 
Sep 26, 2005

Quite simple to make using mostly staples from your kitchen cupboard. Very light and fluffy and tastes great with Caramel Frosting I.

 
Apr 22, 2010

This cake was so good, and really easy to make. I used a spring form pan, and then when the cake was done, cut in half and put home made whipped cream with strawberries and blueberries in it. It was perfect, and a really great spring time dessert. I made it according to direction, but instead of using a mixer I used my food processor and it was simply amazing.

 
Feb 22, 2005

I Used this recipe at skool. This is a very tasty and delicious cake and many people would enjoy it. i recommend this cake to anyone who enjoys cooking and big cakes LOL . Luv LittleMissPiggy xx

 
Mar 16, 2013

I just made this. I cut the recipe in half and baked in 6 mini bundt pans for 20 minutes just to see if they would remove easily from the pan. i have a cakelet pan ordered that I want to use for strawberry shortcake. I have already ate 2. This would make great strawberry shortcake and tastes like a cross between the little store bought short cakes and Twinkies. I didn't have any milk, so I used half and half instead, eliminated the butter and used more half and half to replace the butter. They bounced on the cooling rack when they fell out of the pans. One bounced off of the rack onto the floor to a grateful dog. My family and dog thank you for this easy to make 5 star recipe.

 
Sep 05, 2013

Perfect recipe! Those complaining it's too 'eggy' it might simply be because you are not beating the egg enough. It has to be well-bitten til thick :)

 

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Nutrition

  • Calories
  • 229 kcal
  • 11%
  • Carbohydrates
  • 45.2 g
  • 15%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 3.2 g
  • 5%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 207 mg
  • 8%

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

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