The recipe works, but I have had better sponge cake. I find this a bit rubbery. Perhaps, though, I whipped the eggs too much?
My husband has a sweet tooth, so he requested a sponge cake a couple days ago. This recipe looked promising, since it had traditional ingredients and straightforward instructions. Well, not only is preparation simple, but the cake is amazing! The recipe suits it's name, because it was so spongey, you could even call it springy. It had enough moisture to be pleasant, but was not so moist as to make it hard to frost. My husband requested that i save this recipe, which is why i just came back to write it down. I feel like this recipe proves one thought I have always had: the best recipes come from church cookbooks!
This is the best sponge cake recipe ever...it is so moist..great cake for all occassion..ONE MUST TRY and i am sureit will come out...GREAT
I just got my cake out of the oven. Not only is this recipe super easy, it's also super delicious. You could replace the vanilla extract with whatever you wanted and it would still be good. I'm planning on using it for strawberry shortcake for dessert tonight.
I'll be using this one again. :)
Great tasting base for different kinds of cakes. I've put a layer of butterscotch pudding in between this cake and it's delicious. I've also sliced peaches in maple syrup, cooked them and filled the cake. so yummy!
It was a good basic cake, fluffy and spongy, the only reason why I gave it 4 stars is that it's quite dry, and without the icing my mother wouldn't have wanted a 2nd serving. Thx for the recipe though!
oh my. i could eat this all the live long day! i took your advice and doubled the recipe, then baked in a 9x13 pan. 25 minutes later, i had the most perfect sponge cake i've ever tasted - not too sweet, perfectly spongy. i used half & half instead of milk, and did everything else according to the OH-SO-WONDERFUL recipe. thank you so much for posting this!
Love the texture, we had it with mix berry and whip cream. Marj Lessard