Reviewed: Mar. 30, 2012

I couldn't resist adding 1/4 cup butter. Though the tradeoff was the cake wouldn't rise as it should but I'd prefer the buttery and moist cake anytime. I whipped the egg whites seperately and gentlely folded it in to make the cake light. Also, I reduced the sugar to 180 g and added 1/4 tsp salt. Lining the cake pan with baking paper helped the cake come out from the pan so easily. Thank you for the crazy good yet simple recipe.

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Reviewer:

Alyssa

Cooking Level: Intermediate

Reviewed: Feb. 25, 2012

Wasn't light :/

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Reviewer:

Inuyashacake

Reviewed: Dec. 21, 2011

This cake is a lovely golden brown at exactly forty minutes in the oven. It is, however, too dense for a sponge. The egg whites and yolks should be separated first, to make it lighter. Also, I reduced the sugar by a forth of a cup, added another teaspoonful of vanilla extract, used brown sugar instead and made a chocolate ganache as another reviewer recommended. Do add the one forth cup of butter as it helps greatly. The end result should be a delicious golden brown cake which smells like vanilla and caramel.

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Reviewer:

Amaterasu Abe

Cooking Level: Beginning

Reviewed: Aug. 24, 2011

I find the cake a little dense and chewy instead of light and fluffy as a sponge cake should be, however, it still tastes great. I added a pinch of salt to the batter as advised by others.

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Reviewer:

baylam

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

Reviewed: May 7, 2011

Great base for Strawberry Shortcake. You can add or decrease sugar in the cake depending on how sweet your berries are. Love it!

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Reviewer:

Coralie

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Reviewed: Apr. 16, 2011

I loved this recipe!!! I made it for a last min tea and coffee gathering with my sister-in-law, nieces and two friends....it came out very fluffy and yummy. In Turkey cake is usually light and fluffy like this so it was great! I put a 1/4 cup of butter in the milk and made the batter this way. I buttered a springform pan and made it in that. I generally grease my cake pans when I bake a cake...so I didn't even see that it didn't state whether to grease ur pan or not I did it purely out of habit and am glad I did bc when I went back to read the reviews I saw a lot of people had trouble bc they didn't grease their pan. The outside came out crunchy and chewy and the inside was beautifully spongy!! I loved it! Thank u!!!

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Reviewer:

tonton

Cooking Level: Expert

Living In: Brooklyn, New York, USA

Reviewed: Feb. 17, 2011

Good for being very lowfat. Next time I will cook for a little less time and/or add more milk. I would have liked it to be a little more moist. Definitely need to serve with some sort of sauce.

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Reviewer:

C_WHITES_

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Reviewed: Feb. 17, 2011

This was interesting....I made it in cupcake tins because I couldnt find my bread tin... They were okay, but didnt just take like a sponge cake...they had a very unique hot milk taste, that I cant say I loved...If you like the taste, it's a great recipe, they turned out wonderfully, but I just didnt care for the flavor. I suppose I wasnt expecting the milk to have such a strong taste. My dad didnt mind them though.

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Reviewer:

HDCarleton

Cooking Level: Expert

Reviewed: Feb. 2, 2011

Followed directions except I substituted half the sugar with splenda. Not sure if that is what affected the consistency but the cake was definitely heavy and dense. Still delicious, so I'm not complaining. Just have to look for another recipe or try again for a lighter cake.

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