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    You are in: Home / Recipes / Hot Milk Sponge Cake Recipe
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    Hot Milk Sponge Cake

    Hot Milk Sponge Cake. Photo by katii

    1/5 Photos of Hot Milk Sponge Cake

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    GothicGranola's Note:

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

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    Units: US | Metric


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

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    Ratings & Reviews:

    • on June 30, 2003


      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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    • on March 21, 2004


      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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    • on March 11, 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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    Read All Reviews (23)


    Nutritional Facts for Hot Milk Sponge Cake

    Serving Size: 1 (56 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 163.8
    Calories from Fat 15
    Total Fat 1.7 g
    Saturated Fat 0.4 g
    Cholesterol 47.2 mg
    Sodium 133.8 mg
    Total Carbohydrate 33.8 g
    Dietary Fiber 0.3 g
    Sugars 22.3 g
    Protein 3.3 g

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