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Hot Milk Sponge Cake I

Rated as 4.56 out of 5 Stars
1

"We make this, and top it with Broiled Coconut Topping! Really easy!"
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Ingredients

1 h servings 271
Original recipe yields 9 servings (1 9-inch square cake)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square pan.
  2. In a large mixing bowl, beat eggs for 4 minutes with electric mixer. Gradually add sugar; beat until light and fluffy, 4 to 5 minutes.
  3. Whisk together the flour and baking powder, and add to egg mixture until just combined.
  4. In a saucepan, heat 1/2 cup milk and 2 tablespoons butter until butter is melted. Gradually pour into the batter, mixing constantly. Pour into prepared pan.
  5. Bake in preheated oven until cake is golden and a toothpick inserted in the center of the cake comes out clean, 20 to 25 minutes.
  6. Remove cake from oven; preheat oven's broiler.
  7. Beat 1/4 cup brown sugar and 2 tablespoons butter until combined. Stir in milk to desired consistency. Stir in coconut and nuts. Spread over warm cake. Broil 4 inches from heat for 3 to 4 minutes, till golden.

Nutrition Facts


Per Serving: 271 calories; 10 42.6 4.2 57 128 Full nutrition

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Reviews

Read all reviews 70
  1. 80 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I was looking for a small sponge cake that would be quick and easy and this was it. I skipped the topping, added about 1/2 tsp vanilla and instead served it with strawberries and whipped cream....

Most helpful critical review

I made this recipe as a part of an attempt to replicate a cake made at a local Italian bakery - A light, fluffy cake with fresh strawberry, peach, and whipped cream filling, and frosted with a n...

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I was looking for a small sponge cake that would be quick and easy and this was it. I skipped the topping, added about 1/2 tsp vanilla and instead served it with strawberries and whipped cream....

I made the cake, not the topping, and it was just what I was after - just a basic, old-fashioned sponge cake. I used the batter to make individual sponge cake shells for strawberry shortcake. T...

Mmmm, this cake turned out moist, fluffy, and delicious. I added 1 tsp of vanilla and 1/4 tsp of salt.

FAST AND EASY TO PUT TOGETHER AND IS AGOOD BASIC CAKE FOR FRUIT OR ITALIAN CREAM FILLING

I wish there were words to describe how absolutely wonderful this cake is. The only thing I did differently was to make 1-1/2 batches and put it in an 8" x 11.5" pan and cooked for 23-25 minutes...

Easy, versatile. Add 1/2 cup cocoa for a chocolate sponge cake.

I have made this several times and enjoy it with fruit topping and whipped cream. The sponge cake is much lighter and tastier than normal shortcake. Great fast, easy. I bake it in a 8X8 squar...

This cake was phenomenal!! I put freshly whipped cream, pineapple, and toasted coconut on top, it was to die for!!

This cake has been our family's "birthday cake" as long as I can remember (& I am 68 years old). It originally came from my grandmother or great-grandmother (can't remember which). Although this...