Hot Milk Sponge Cake I

Hot Milk Sponge Cake I

60
ZOOKIE 1

"We make this, and top it with Broiled Coconut Topping! Really easy!"
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Ingredients

1 h servings 271 cals
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Original recipe yields 9 servings

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Nutrition

  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 42.6g
  • 14%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 128 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square pan.
  2. In a large mixing bowl, beat eggs for 4 minutes with electric mixer. Gradually add sugar; beat until light and fluffy, 4 to 5 minutes.
  3. Whisk together the flour and baking powder, and add to egg mixture until just combined.
  4. In a saucepan, heat 1/2 cup milk and 2 tablespoons butter until butter is melted. Gradually pour into the batter, mixing constantly. Pour into prepared pan.
  5. Bake in preheated oven until cake is golden and a toothpick inserted in the center of the cake comes out clean, 20 to 25 minutes.
  6. Remove cake from oven; preheat oven's broiler.
  7. Beat 1/4 cup brown sugar and 2 tablespoons butter until combined. Stir in milk to desired consistency. Stir in coconut and nuts. Spread over warm cake. Broil 4 inches from heat for 3 to 4 minutes, till golden.

Reviews

60
  1. 69 Ratings

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Most helpful positive review

I was looking for a small sponge cake that would be quick and easy and this was it. I skipped the topping, added about 1/2 tsp vanilla and instead served it with strawberries and whipped cream....

Most helpful critical review

I made this recipe as a part of an attempt to replicate a cake made at a local Italian bakery - A light, fluffy cake with fresh strawberry, peach, and whipped cream filling, and frosted with a n...

I was looking for a small sponge cake that would be quick and easy and this was it. I skipped the topping, added about 1/2 tsp vanilla and instead served it with strawberries and whipped cream....

I made the cake, not the topping, and it was just what I was after - just a basic, old-fashioned sponge cake. I used the batter to make individual sponge cake shells for strawberry shortcake. T...

Mmmm, this cake turned out moist, fluffy, and delicious. I added 1 tsp of vanilla and 1/4 tsp of salt.

FAST AND EASY TO PUT TOGETHER AND IS AGOOD BASIC CAKE FOR FRUIT OR ITALIAN CREAM FILLING

Easy, versatile. Add 1/2 cup cocoa for a chocolate sponge cake.

I wish there were words to describe how absolutely wonderful this cake is. The only thing I did differently was to make 1-1/2 batches and put it in an 8" x 11.5" pan and cooked for 23-25 minutes...

I have made this several times and enjoy it with fruit topping and whipped cream. The sponge cake is much lighter and tastier than normal shortcake. Great fast, easy. I bake it in a 8X8 squar...

This cake was phenomenal!! I put freshly whipped cream, pineapple, and toasted coconut on top, it was to die for!!

I did not make the coconut topping to go on this. I made these my mini Bundt pan, and then we topped them with whipped cream and strawberries. Made for a delicious and very light dessert, espe...