Reviewed: Oct. 3, 2009

Easy, tasty, fun to make. I don't have a loaf pan so I made half the recipe (w/ half the sugar) in a cast iron skillet. Topped with strawberry glaze. Turned out well.

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MK

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Reviewed: Aug. 30, 2009

I followed the suggestions but the batter turned out very runny. Tasted like baking powder and turned out very dense. I must have done something wrong.

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Jeni H.

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Reviewed: Aug. 5, 2009

I thought this recipe was delightful. Loved the flavor (especially after cutting down the sugar to just over a cup, which was plenty), but the texture was a little too dense for the strawberry shortcake I was making. Still, it was very simple and relatively fast. I would make it again.

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Carole Ann

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Reviewed: Jul. 8, 2009

The cake turned out great, but I didn't like the flavour of it. It had a nice light texture but I just didn't like the cake very much. However, I cut down the sugar to 1 cup and it was the perfect amount of sweetness. So, what I'm saying is that it's a good recipe if you like Hot Milk Sponge Cake, but it's just not for everyone.

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ducky_ducky3

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Reviewed: Jul. 6, 2009

This is not good at all. Don't waste your time.

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kitchen

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Reviewed: Jul. 5, 2009

I can't really rate this because I tried it twice and each time it came out like a hockey puck. Looked great when I took it out of the oven and then collapsed. I did cut the sugar and the baking powder. Tried it with half in a round pan and half in muffin tins. I have made other cakes but can't figure out where I went wrong with this one. Do I need to do it in a tube pan? It sounded great for strawberries.

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Sharyn

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Reviewed: Jul. 4, 2009

It was pretty good, but it didn't taste really "spongy". It was also a little too sweet.

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BlueyCheese

Cooking Level: Intermediate

Home Town: Fremont, California, USA

Living In: Cary, North Carolina, USA

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Reviewed: Jul. 1, 2009

A pretty good cake. I like that it is no fat and easy to make. As another previous reviewer, I did reduce sugar down to 1 cup and subbed in almond extract in place of vanilla, just a personal preference. Not too sweet, just the way we like it. Great with our evening coffee and tea. Thanks for sharing!

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CanadiensFan1971

Cooking Level: Expert

Living In: Dartmouth, Nova Scotia, Canada

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Reviewed: Jun. 17, 2009

I agree with other posts, cut the time down. Otherwise, this cake was wonderful!

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momryan

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Reviewed: Jun. 16, 2009

Easy and tasty, but nothing spectacular. Dense, moist, and really good warm, especially with fresh whipped cream. I cut the baking time WAY down, however--by about fifteen minutes. So keep an eye on yours.

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oceadic

Cooking Level: Intermediate

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Reviewed: May 13, 2009

We love this cake! I like to serve it with fresh sliced strawberries. My boyfriend likes to drizzle a slice with melted chocolate-- which is very rich but delicious. I also like that it stays so moist.

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aronblue

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Reviewed: Apr. 12, 2009

I used this as a base for strawberry shortcake and it worked well. It resembled angel food cake, but a bit more substantial. It was rather sticky when taking it out of the pan - not sure if greasing the pan would help, I would try this if I made it again.

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Pete S

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Reviewed: Mar. 12, 2009

This made a wonderful sponge cake. It was exactly what I hoped it would be. I baked it in the dessert cups bakery pan. It makes perfect little sponge cakes (like the ones you find in the store) for strawberry shortcake! The cake is the perfect texture for strawberry shortcake. I know shortcake has a biscuit texture, but I love those little "dessert cup" cakes at the grocery that are more of a sponge cake (which does have a slightly tougher or rubbery texture). My husband, who used to work in a bakery, said the bakery used "sponge" cake recipe for the dessert cups, and that this recipe was really good. Thank you so much!

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SandyKy

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Reviewed: Mar. 4, 2009

I took others advised by using only 1 cup of sugar, adding 1/3 cup of milk and 1/4 cup of margarine (instead of butter) to the milk. I made 2 batch, 1 with white milk and the other one with cocholate milk. Both turned out wonderfully moist and very flavorful. Very easy for such a great cake.

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NIEKE

Cooking Level: Intermediate

Home Town: Jakarta, Jakarta Raya, Indonesia

Living In: Hesperia, California, USA

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Reviewed: Feb. 4, 2009

I agree with all the comments that say to halve the sugar. I used 1 + 1/3 cups sugar and the cake came out really well. My first sponge cake!

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pinkybutton

Cooking Level: Beginning

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Reviewed: Jan. 26, 2009

A simple, light cake. I used 1 & 1/3 cups sugar, and dusted it with powdered sugar once it was cooled. Served with raspberry sauce. For an almost fat free cake, this was very satisfying.

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Dawn-Faith

Cooking Level: Intermediate

Home Town: Mill Valley, California, USA

Living In: Vienna, Wien, Austria

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Reviewed: Jan. 22, 2009

Pretty good fresh out of the oven, not so good once it cools...

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abbey

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Reviewed: Jan. 2, 2009

I MADE THIS FOR A TRIFLE AND IT WAS PERFECT.I USED 8 EGG WHITES AS I CANNOT EAT THE YOLK AND USED SOYA MILK.I'M DELIGHTED I NOW CAN HAVE A DECENT TRIFLE AGAIN THANK U!!

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somc

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2008

Thanks for a great recipe~ This cake turned out fantastic!!! I have never made a successful cake from scratch until I tried this recipes. I reduced the sugar, added chocolate chips and baked it in a loaf pan. It turned out great~ this is definitely one of my favourite recipes now. =)

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Rainie

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Reviewed: Oct. 22, 2008

I was a bit disappointed - I followed the recipe exactly but I should have halved the sugar; it was way too sweet. Also, I found 40 minutes wasn't long enough to cook the centre (toothpick didn't come out clean) so I had to cook it for another 10 minutes. The result was a cooked centre but a really chewy 'crust'. I don't think I'll be making this again.

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