23 Reviews of Hot Milk Sponge Cake

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!

From: Sarahcw80

On Mar 21, 2004

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.

From: Cabnolen

On Apr 7, 2007

Wow, didn't think something like this would come out so good! Thought it was interesting and had to find a good cake base for my Tiramisu that doesn't use too much butter (so it refrigerates well) and soaks up the liqueur nicely, this does the job perfectly. If you want to replace tiramisu's "lady's fingers", I'd say this is it!

From: ladypit

On Nov 6, 2003

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.

From: sunnie

On May 29, 2004

I divided the batter into muffin tin, and it comes like sponge drop, it's the best sponge cake i ever made, soft, fluffy and tasty, i love this cake

From: WaterMelon

On Feb 26, 2004

Makes a moist and yummy cake. And it's very easy and fast. I made this for a birthday cake; baked on the day before in a 8" square pan, split into 2 layers brushed with syrup before storing in fridge. I also used 1/2 tsp almond extract and 1/2 tsp of vanilla extract. Absolutely wonderful! Filled with chocolate filling, and frosted with cindy lynn's white frosting (7min frosting). It was beautiful! thanks for the recipe. NOTE: i made a mistake not reading recipe properly - i added the milk mixture first before folding the flour into the wet ingredients. But results were still good!

From: Jessiica

On Apr 6, 2007

MMMM! This cake is so moist! I can't really think of anything to say beside this cake is definitly a keeper!!

From: eatrealfood

On Dec 29, 2007

I love this cake, but what I love more is the fact that there's no butter or oil. The only change I made was to use a bit less sugar (about 3tbsp shy of a cup), and I doubled the vanilla. It turned out fluffly ans spongy (!) inside and golden brown outside with caramelized edges. BTW I also baked this in an 8x8.

From: Chef #877807

On Jul 22, 2008

This is one of my baking experiences that turned out to be a success. It turned out moist and rich and just yummy. I didn't have milk, so I used soy milk, and it turned out great. lemon zest and fresh blueberries made this an extraordinary loaf/cake. Thanks GothicGranola!