Hot Milk Sponge Cake

From: Dimpi

On Oct 22, 2009

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!

From: katii

On Aug 24, 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!)

From: Melisande Beneksri

On Jun 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

From: Roosie

On Mar 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!