23 Reviews

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 :)

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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.

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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!

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Roosie March 11, 2004

I love this cake and make it all the time. It is fast to put together and a wonderful treat. My husband loves it, and the kids enjoy it too. I like it plain, with maybe a little fruit on the side.

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ladypit November 06, 2003

I halved this recipe and baked it in my 6" round pan. I chose it because it was very easy, very fast and I had all the ingredients. Baking time was 20 min. The cake has a slight eggy taste which was most noticeable when the cake was warm. So, be sure to let it cool before eating. Also, we are both generally fans of unfrosted cakes - but the crumb on this one is not very tender. So, it would probably be better frosted. Overall, a nice cake considering it is low fat and so quick. Thank you for posting!

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Dimpi October 22, 2009

I used this recipe to make sponge baskets (to fill with berries, lemon curd, whipped cream, etc...). It held together well, which is more than I can say about other recipes I've tried! However, many people found them to be too sweet, so next time I'll cut back on the sugar. Thanks for posting! (Oh, and also - it expands A GREAT DEAL in the oven, so don't fill your pan all the way up! I ended up with sponge cake all over my oven!)

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katii August 24, 2009

This was so easy and fast to prepare and such a great base cake! Used a 9 inch square cake pan and baked it for about 35 minutes - too long for my oven as the sides were burnt. But after cutting off the burnt pieces and serving it with a nice peach sauce - mmmmmm good!! Thanks! :)

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Redsie July 14, 2009

Very easy and good. I do one thing different-I separate the eggs, beat agg whites till stiff with half the sugar, and beat yolks with the rest of sugar. I also use 2 T butter. Thanks for posting, I use this cake to make Tiramisu and it is wonderful!

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annareider April 04, 2009

Disappointing. The cake tastes fine, but it's very heavy and rubbery. I beat the eggs and sugar for ages, and made sure the milk only boiled for a second or two, so I'm not sure what went wrong. I would not recommend making this, and am vaguely embarrassed to be taking it to a party tonight.

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kbruce82 February 19, 2009

I thought this wonderful old cake recipe had disappeared so glad to see some in print. This one is excellent and such a versatile little cake. We use it for fresh fruit (makes a good strawberry shortcake) and usually cut back on the sugar. Important that the milk does not boil and that the eggs and sugar are thoroughly beaten. Thanks for sharing this.

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waynejohn1234 August 24, 2008
Hot Milk Sponge Cake