Hot Milk Sponge Cake

From: Chef #294442

On Apr 4, 2009

Very easy and good. I do one thing different-I separate the eggs, beat agg whites till stiff with half the sugar, and beat yolks with the rest of sugar. I also use 2 T butter. Thanks for posting, I use this cake to make Tiramisu and it is wonderful!

From: Chef #601730

On Feb 19, 2009

Disappointing. The cake tastes fine, but it's very heavy and rubbery. I beat the eggs and sugar for ages, and made sure the milk only boiled for a second or two, so I'm not sure what went wrong. I would not recommend making this, and am vaguely embarrassed to be taking it to a party tonight.

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!