Hot Milk Sponge Cake

"A nice light cake with very little fat. Good with a broiled coconut icing."
 
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photo by katii photo by katii
photo by katii
photo by Lan2934 photo by Lan2934
photo by Perfect Pixie photo by Perfect Pixie
photo by Perfect Pixie photo by Perfect Pixie
photo by Perfect Pixie photo by Perfect Pixie
Ready In:
45mins
Ingredients:
8
Serves:
9
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ingredients

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directions

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

Questions & Replies

  1. Is the pan the same as I would use for a 2 layer cake? The picture of your cake looks taller than my 9" cake pan would turn out. Thank you!
     
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Reviews

  1. 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 :)
     
  2. 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.
     
  3. 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!
     
  4. 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.
     
  5. 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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