Dee's Hot Milk Sponge Cake

Dee's Hot Milk Sponge Cake

10

"My mother also made this recipe in a long loaf pan which I don't believe they make any more. Fortunately, I have her pan and whenever I make this it sure brings back such happy memories. Originally submitted to ThanksgivingRecipe.com."
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Ingredients

1 h 5 m servings 197 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 3.6 g
  • 6%
  • Carbs:
  • 37.9g
  • 12%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 99 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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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease one large loaf pan or one 10 inch tube pan.
  2. In a saucepan over medium-low heat, combine the milk and the butter. Do not boil.
  3. In a large bowl beat the eggs until light colored. Gradually add the sugar to the eggs then stir in the flour and baking powder. Stir in the hot milk and butter. Beat only until combined. Stir in the vanilla. Pour the batter into the prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Let cake cool in pan for 10 minutes. Remove cake from the pan and cool on a wire rack.

Reviews

10
  1. 14 Ratings

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Most helpful positive review

I've made this many times now, very good. I did have one loaf that didn't turn out, and that was because I over beated it, and it sunk in after I took it out of the oven. Other than that 'one' m...

Most helpful critical review

Followed the recipe exact. Texture was exactly what I was looking for (perfect) but it was very "eggy" tasting and not very sweet. My daughter said it tasted like plain pancakes. I couldn't s...

I've made this many times now, very good. I did have one loaf that didn't turn out, and that was because I over beated it, and it sunk in after I took it out of the oven. Other than that 'one' m...

Really good simple recipe. I've never tasted a "milk cake" before- it really did have a sweet milk flavor to it. I liked the texture alot, similar to angel food cake but WAY easier prep.

Followed the recipe exact. Texture was exactly what I was looking for (perfect) but it was very "eggy" tasting and not very sweet. My daughter said it tasted like plain pancakes. I couldn't s...

This was a good cake, it was more like a pound cake than a sponge cake though. I made it for strawberry shortcake and it fared well for that purpose. I actually liked it better plain with jus...

This was a tad on the dry side, but all the better to soak up the juices from the macerated strawberries I served it with for Strawberry Shortcake. It stuck horribly to the little shortcake ba...

I made the mistake of making this cake once; now my husband won't shut up about it. It IS really good though—if you're like me and prefer desserts that aren't super-sweet, give this cake a go be...

perfect rise, color & taste gloriously sweet !! i added more vanilla than the recipe says & it was delightful !

What an easy and quick cake! It was great with strawberry sauce

So easy even I couldn't botch it up. Everyone loved it. Thank you.