Victorian Hot Milk Sponge Cake

READY IN: 45mins
Recipe by gailanng

An old-fashioned sponge cake recipe. Use with my recipe for Devonshire Cream Trifle or Parfait.

Top Review by Queen Dana

This was my first encounter with sponge cake and I'm really pleased. It was really easy and quick to make. I don't think it took me 45 min, even including the 18 min bake time. Made for ZWT6.

Ingredients Nutrition


  1. Preheat oven 350 degrees.
  2. Grease and lightly flour a 9x1 1/2 inch or 8x 1/2 inch round baking pan. In a small mixing bowl stir together flour, baking powder and salt. Set pan and flour mixture aside.
  3. In a medium mixing bowl beat egg with an electric mixer on high speed for 3 to 4 minutes or until thick and lemon-colored. Gradually add sugar, beating on medium speed 4 to 5 minutes or until sugar is almost dissolved. Add flour mixture. Beat low to medium speed "just until combined".
  4. In a small saucepan heat the milk and butter just until butter melts. Stir warm milk mixture into egg mixture. Pour batter into prepared pan; spread evenly.
  5. Bake about 18 minutes or until cake top springs back when touched. Cool cake in pan on a wire rack for 10 minutes. Loosen cake from sides of pan. Invert cake onto a wire rack and cool completely.
  6. To make ahead, wrap cooled cake in freezer wrap or foil and freeze for up to 1 month. Thaw at room temperature before using.

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