Hot Milk Sponge Cake

Hot Milk Sponge Cake

Ready in 45 minutes

This is so fast and easy, and makes for a yummy treat when there's nothing else in the house, or when unexpected guests show up.

"A little different from our old family recipe. This may be doubled and baked in loaf pans. We would use 1/2 to 1 tsp. each of lemon and almond extracts, or just vanilla. The milk should be heated just to the scalding point, not boiled and as directed, always added last. Better the second day, and can be frozen."

- peacefulinok

Top-ranked recipe named "Hot Milk Sponge Cake"

4.9 avg, 11 review(s) 91% would make again

Ingredients

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1 cup All purpose flour
1 teaspoon Baking Powder
2 Eggs
1 cup Sugar
1/2 cup milk
2 tablespoons Margarine or butter

Original recipe makes 9

Servings  

Preparation

Preheat oven to 350 degrees

Combine flour and baking powder.

In a bowl, beat eggs on high speed about 4 minutes, or til thick. Gradually add sugar; beat at medium speed for 4 to 5 minutes or until light and fluffy.

Add flour mixture, beat at low to medium speed until just combined.

In a saucepan, heat and stir milk and margarine until margarine melts; add to batter, beating until combined.

Pour into a greased 9 x9 x 2 inch baking pan. Bake at 350 degrees F. for 20 to 25 minutes, or until a toothpick comes out clean.

Serve warm or cool.

**Note. A little flavored extract works nicely in this too. I used to add a bit of lemon extract.

Notes

I love that this is so quick and easy, and uses ingredients that you probably already have on hand.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 412 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Hot Milk Sponge Cake

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Would want to make it(making it tomorrow) cos its so simple and doesn't need scales
Artsy13 2 months ago
A little different from our old family recipe. This may be doubled and baked in loaf pans. We would use 1/2 to 1 tsp. each of lemon and almond extracts, or just vanilla. The milk should be heated just to the scalding point, not boiled and as directed, always added last. Better the second day, and can be frozen.
peacefulinok 1 year ago
Very nice and soft cake! Definitely making this again: D!
Mazulu83 1 year ago
Absolutely perfect texture--very easy to work with! I made a layer cake with vanilla buttercream and fresh strawberry filling. It received rave reviews at a birthday party!
Amgreen 1 year ago
Perfect recipe!! Easy and yum! I used the sponge cake for my Tiramisu and it was perfect... Thanks!
Kissedbygrace 2 years ago
Wonderful sponge cake! Perfect for decorating cakes with since it is denser than normal sponge.
Jenwywong 2 years ago
It was a great cake and easy to decorate, however it was pretty dense for me. Maybe I did something wrong--I don't have a mixer.
junaly 3 years ago
this is such an easy recipe with the ingredients that could be in anyones kitchen. its my first time to make anything like this and it turned out great. thanks! definitely a keeper.
ooARMIoo 4 years ago
Excellent. The second time I made it I added a bit of cocoa powder and still turned out wonderful!!! Light an fluffy perfect cake
Ohnoufo8mycow 4 years ago
A simple yet great cake that's extremely fast and easy to make! We found some wonderful fresh berries (strawberries, raspberries and blackberries) at the market and decided to make a mixed berry shortcake. However, instead of of shortcake, I decided to try AnnieBananie's 'Hot Milk Sponge Cake'. I made the cake using rum extract for flavoring and it turned out simply delicious! This cake made the perfect complement to the mixed berry topping. For the topping, I crushed 1/3 of the sliced berries with some brown sugar, added a little fresh lemon juice and a splash of kirsch, folded in the remaining sliced berries, and let macerate at room temperature until sugar was dissolved and berrties were very juicy. We spooned the fruit and juices over portions of the cake and topped with a dollop of softened vanilla ice cream. Yum...Yum, was it ever good!
sgrishka 6 years ago
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