Hot Milk Sponge Cake

READY IN: 55mins
Recipe by byZula

Old faithful! I've used this recipe for years because it's just so easy. It has a nice sweet crust on the top which I know is probably because the recipe calls for too much sugar. I actually like it like that because then I don't have to frost it! :-) So, I thought I'd post it anyway. Adjust sugar according to your taste. To each his own!!

Top Review by Cook4theFamily

This was delicious! I was looking for a recipe for my mother's birthday. She wanted strawberry shortcake, and usually she buys (ick) shortcake from the grocery. I wanted to make it instead, and found this recipe. I wanted to be able to make it in a 9x13 pan, and I wanted it to be a tasty sponge cake, not plain like an angel food. I also had never made one before, and didn't know if I could do all the whipping egg whites I always associated with sponge cakes. This recipe gave me everything I wanted, AND my mother LOVED it! I will be making sponge cakes now! (It worked even though my son messed up the racks, and it cooked tilted. It was funny looking due to the tilt, but it still worked--this is a workhorse recipe that can take some mistakes-LOL!)

Ingredients Nutrition

Directions

  1. Beat eggs until light; add sugar. Mix flour, baking powder and salt.
  2. Put butter into milk and bring to a boil. Add this after flour mixture has been added.
  3. Add vanilla.
  4. Pour into greased and floured funnel pan and bake at 350 degrees for 40 minutes.

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