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

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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Cake:
Topping:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square pan.

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  • 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.

  • Whisk together the flour and baking powder, and add to egg mixture until just combined.

  • 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.

  • 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.

  • Remove cake from oven; preheat oven's broiler.

  • 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

271 calories; 10 g total fat; 57 mg cholesterol; 128 mg sodium. 42.6 g carbohydrates; 4.2 g protein; Full Nutrition

Reviews (72)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/18/2009
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. Imagine a Twinkie with no chemical taste, fresher and more tender...that's the effect I got. Be sure to mix with a whisk attachment if you have and mix very well as air is the primary leavening here. Read More
(56)

Most helpful critical review

Rating: 3 stars
02/20/2013
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 not-sickly-sweet frosting (I used homemade whipped cream). I doubled the recipe to have enough to make two layers about 1 1/2 - 2 inches thick. While this cake was tasty it did not quite fulfill my "light and fluffy" hopes. If I were to make this again I think think I would separate the eggs from the yolks and maybe add a little lemon zest for a "brighter" flavor. Also this cake took about 40 minutes to bake in a convection oven. Read More
(4)
84 Ratings
  • 5 star values: 58
  • 4 star values: 17
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
02/18/2009
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. Imagine a Twinkie with no chemical taste, fresher and more tender...that's the effect I got. Be sure to mix with a whisk attachment if you have and mix very well as air is the primary leavening here. Read More
(56)
Rating: 5 stars
02/18/2009
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. Imagine a Twinkie with no chemical taste, fresher and more tender...that's the effect I got. Be sure to mix with a whisk attachment if you have and mix very well as air is the primary leavening here. Read More
(56)
Rating: 4 stars
05/07/2011
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. The cakes were light tender airy and perfect to absorb those sweet strawberry (mixed with a little Chambord) juices. Read More
(29)
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Rating: 5 stars
03/02/2008
Mmmm this cake turned out moist fluffy and delicious. I added 1 tsp of vanilla and 1/4 tsp of salt. Read More
(24)
Rating: 5 stars
03/04/2003
FAST AND EASY TO PUT TOGETHER AND IS AGOOD BASIC CAKE FOR FRUIT OR ITALIAN CREAM FILLING Read More
(16)
Rating: 5 stars
11/18/2007
Easy, versatile. Add 1/2 cup cocoa for a chocolate sponge cake. Read More
(12)
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Rating: 5 stars
07/07/2011
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. It has a great texture not too dry not too crumbly not too spongy just perfect. I did not make the topping but used as strawberry shortcake granted the strawberries have been put away awhile and I still cannot stop eating this cake with nothing on it. The only thing I would suggest is to make when the kids are playing.....my 2-1/2 year old thought that the 4 minute and 5 minute beating times were just way too long.:) Will be making again (maybe even in the next couple of days). Thanks for the great recipe. I will never make shortcakes for my strawberries again. Read More
(11)
Rating: 5 stars
07/28/2003
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 square pan. Wonderful treat without tons of calories! Thanks Sandra!!!! Read More
(7)
Rating: 5 stars
04/09/2004
This cake was phenomenal!! I put freshly whipped cream pineapple and toasted coconut on top it was to die for!! Read More
(5)
Rating: 5 stars
12/23/2009
Great Recipe! Really moist and flavorful and very easy to change to situations. I made it for my mom's job's party and they all loved it and even asked to keep it so the people who weren't their could try it. I didn't have the right size pan so I used a pie plate (Strange I know) and I replaces coconut and walnuts with Almonds. Read More
(4)
Rating: 3 stars
02/20/2013
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 not-sickly-sweet frosting (I used homemade whipped cream). I doubled the recipe to have enough to make two layers about 1 1/2 - 2 inches thick. While this cake was tasty it did not quite fulfill my "light and fluffy" hopes. If I were to make this again I think think I would separate the eggs from the yolks and maybe add a little lemon zest for a "brighter" flavor. Also this cake took about 40 minutes to bake in a convection oven. Read More
(4)