Total Time
Prep 15 mins
Cook 30 mins

A nice light cake with very little fat. Good with a broiled coconut icing.

Ingredients Nutrition


  1. Preheat oven to 325 degrees F.
  2. In mixing bowl, beat eggs.
  3. Add sugar and vanilla.
  4. Beat until light.
  5. In a separate bowl, combine flour, baking powder and salt.
  6. Fold dry ingredients into egg mixture.
  7. In a small saucepan, bring milk and margarine to a boil.
  8. Slowly add milk mixture to batter, stirring carefully.
  9. Pour into greased and floured cake pan (7 x 12 inch or 9 x 9 inch).
  10. Bake 30-35 minutes.
  11. I often make this into a lemony cake. I add the zest of one lemon to the cake batter, and use the juice of the lemon with icing sugar to make a glaze.
Most Helpful

I'm a strange one, I like the early morning best. So it's now 4:18 AM and I have just finished this beautiful, pale golden hot milk sponge. It is absolutely as light as you say it is, especially compared with other recipes I've seen on Rzaar - fluffy and golden, and so delicate and lovely a sponge (my first ever!). I baked mine in a 22 cm round springform pan, and followed the directions exactly, except that I went a bit heavy on the vanilla and light on the sugar - personal taste only. This cake will register as a recipe on my favourite list, I've fallen in love with it. :) It helps that I've always loved milk, too. Thank you for this recipe! It goes without saying that I certainly intend to make this again, very soon :)

Melisande Beneksri June 30, 2003

I made this cake for my aunt and uncles visit and they thoroughly enjoyed it! Said it was light and fluffy, a lot like a mix between an angel food cake and a yellow cake. We enjoyed it without frosting, the delicate flavor definitely held its own.

Sarahcw80 March 21, 2004

Very, very good! You've got great recipes, Zenith! This is my first experience with a sponge cake as well (I think maybe even my first experience eating one as well as making one) and with the exception of a complete disaster with my frosting attempt (ended up glazing it with a loganberry glaze) it was a very good one. The cake is light and spongey, very delecate. I, like WaterMelon, baked it in an 8"x8" pan with no problem at all. It's a lovely little golden cake and its amazing how rich it tastes considering its only got a couple eggs, lowfat (I used 2% rather than skim) milk and a tsp of butter! It was also very easy (I like anything that doesn't require me to cream or melt a ton of butter) and I will definitely be making this again. I also imagine that the butter melting/milk heating process could be done in the microwave (which I may do next time). Thank you for posting yet another fabulous recipe, Zenith!

Roosie March 10, 2004