recipe reviews for:

Hot Milk Sponge Cake II

“This cake can be made in under 15 minutes, but be sure to follow the directions carefully. To ensure proper volume, the hot milk must be beaten rapidly into the batter, and the flour added immediately. When correctly made, the cake should rise to the top of the pan. This is also the perfect foundation for two American classics, Boston Cream Pie and Washington Pie.”

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Reviewed: Feb. 22, 2001

Spongy enough, and sweet enough. Loved it! Not too many eggs and not too much fat, yet delicious. I tried omitting the tablespoon of butter and it didn't work very well, but it was fine when I put 3/4 tablespoon. Thank you!

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7 users found this review helpful

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BALLERINAGAL

Reviewed: Oct. 28, 2001

This recipe has been in the family for many years. I lost it recently and am glad to have it for my gathering of a "Family Recipe Book" in celebration of my mother's life. She reached 100 years before leaving this world, with a bright mind and a great sense of humor. Thanks so much to Michelle Chen. She will be given credit for it.

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6 users found this review helpful

Reviewer:

BETTE ODONNELL

Reviewed: Aug. 22, 2005

My cakes never rise so I doubled up the quantity on this cake the first time I made it. It rose perfectly so I ended up with an enormous cake and was very impressed! I think the trick is to have the milk very hot, it bubbled when it met the other ingredients. The texture was light and it had a slightly milky taste which was pleasant. I added chocolate powder and if anyone is thinking of doing the same, add more than you think you'll need.

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14 users found this review helpful

Reviewer:

Pea2

Reviewed: Dec. 7, 2005

I needed sponge cake for a trifle and as I mess up conventional sponge cakes half the time I gave this method a try. I used 1 cup less 2 Tbsp. of all-purpose flour in place of cake flour. Thanks to the very detailed instructions I had perfect results.

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1 user found this review helpful

Reviewer:

RUBY2

Living In: Vancouver, British Columbia, Canada

Reviewed: Apr. 26, 2006

This cake is so great! I was so happy with the results - it was a million times better than mix cakes. Perfect texture. I turned it into the best Rum cake I ever had by: cooking 1/3 cup sugar, 1/2 cup water and 2 tbls of corn sugar on the stove till disolved then once cooled adding 1/4 c of rum. I poked the cake half way throuhg all over and poured this all over. I highly recommend trying this. Low fat, tons of flavour.

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3 users found this review helpful

Reviewer:

PUDDING33

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

Reviewed: Jun. 21, 2007

Awesome, amazing, super easy cake! I was looking for a good recipe to make a cake with some Bailey's I had lying around and it was sooo good! I used the recommendations of a previous reviewer who added a rum sauce to theirs and I substituted the Baileys in for the rum. It might have not needed as much sugar as the rum sauce but it really complemented the cake beautifully.

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2 users found this review helpful

Reviewer:

KCcookin'

Home Town: Kansas City, Missouri, USA

Reviewed: Feb. 14, 2009

This is a terrific recipe for a building block type of cake. I wouldn't eat it plain, as it would be very dry. I drizzled my cake with syrup made from 1/4 c. water, 1/4 c. sugar, and 2 T. orange juice concentrate. Then I topped it with a thin layer of almond paste, cut it into squares, and glazed the squares with a simple confectioners' sugar glaze. I put the glazed squares into decorative muffin papers and topped them with white chocolate decorations. It was a delicious alternative to frosted cupcakes and was a hit at my son's birthday party. I will make this recipe again and again.

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1 user found this review helpful

Reviewer:

April_K

Reviewed: Feb. 13, 2010

I had never heard of this cake making technique before & since it seemed very quick to make I gave it a try yesterday when I needed a base for a baked alaska - it came out perfectly! This is my quick cake of choice from now on - and, as a bonus, it is much lower in fat than many other sponge cake recipes. Thanks for posting this.

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1 user found this review helpful

Reviewer:

JDYOUNG

Cooking Level: Expert

Reviewed: May 6, 2003

Have made this several times it,s very good but chewy. I will still make it for Strawberry Shortcake but will try to keep the butter-milk mix hotter. This is very flavorful. Oops, sorry for comma up above. I'm still not computer literate even tho' my youngest daughter has a degree in computer science.

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2 users found this review helpful