Total Time
Prep 15 mins
Cook 30 mins

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


  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

5 5

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 :)

5 5

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.

5 5

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!