Nannie's Hot Milk Sponge Cake

Nannie's Hot Milk Sponge Cake

116
shirleyo 7

"Heating the milk before using it to make the batter delivers a light and fluffy sponge cake."
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Ingredients

1 h 15 m servings 207 cals
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Original recipe yields 14 servings

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Nutrition

  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 43.4g
  • 14%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 97 mg
  • 4%

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. Sift together flour and baking powder. Heat milk in a small saucepan until just boiling, then remove from heat and set aside.
  2. Beat eggs until foamy, then add sugar. Continue beating on medium-high speed until thick and lemon colored. Add vanilla, reduce mixer speed to medium and add hot milk in a steady stream. Quickly beat in flour mixture.
  3. Pour into a 10 inch tube pan. Bake in preheated oven 45 minutes, or until top springs back when lightly tapped.

Reviews

116
  1. 134 Ratings

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Most helpful positive review

The final result is absolutely delicious, but after experimenting, I found that you only need one cup of sugar and a dribble-more of milk. Anymore and it's too sweet and a tad too dry. Once you ...

Most helpful critical review

This is the same recipe I've used for many years and have loved - except my recipe calls for a small amount of butter, 1/4 cup. I did not prepare the pan as it wasn't indicated to do so, and I d...

The final result is absolutely delicious, but after experimenting, I found that you only need one cup of sugar and a dribble-more of milk. Anymore and it's too sweet and a tad too dry. Once you ...

DELICIOUS!!! I followed the recipe to a T except I added 1/4 cup butter to the milk while heating (this was how my father always made it, and he was taught by his neighbor's grandmother). This...

People shouldn't critize the recipe if they have changed it in any way or form. The unsatisfication may be caused by their own modifications. I personally really liked this cake. And I followed...

This is the same recipe I've used for many years and have loved - except my recipe calls for a small amount of butter, 1/4 cup. I did not prepare the pan as it wasn't indicated to do so, and I d...

As per previous reviews, I only used 1 cup of sugar, and added a little more milk ( 1/3 cup instead of 1/4 ). Delicious and fluffy looking cake. Cutting down the sugar is absolutely necessary. L...

My 4 year old son and I made this while the 2 year old napped. We made it as the base for a Strawberry shortcake. It was wonderful. My 2 and 4 year old had 3 slices each. (after eating a good...

Very easy to make. I reduced sugar to 1 cup and the cake still came out great.

I made this exactly as stated and think it's a nice, simple, comfort-food type basic cake. The texture is very appealing, light and fluffy, surprisingly similar to angel food only more tender a...

With half the sugar, it was *just* right! So easy to make, and nice and moist.