Heating the milk before using it to make the batter delivers a light and fluffy sponge cake.
DELICIOUS!!! I followed the recipe to a T except I added 1/4 cup butter to the milk while heating (this was how my father always made it, and he was taught by his neighbor's grandmother). This made it moist, but still incredibly light. I baked it in two round pans for 30 minutes at 350 degrees. I made a chocolate ganache with 1 cup of half and half and 8 ounces of semi-sweet chocolate and, after allowing it to cool for a minute, spread that on top. DELICIOUS DELICIOUS DELICIOUS!!
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This is the same recipe I've used for many years and have loved - except my recipe calls for a small amount of butter, 1/4 cup. I did not prepare the pan as it wasn't indicated to do so, and I do know that with this type of "no-fat" cake, greasing or greasing and flouring the pan isn't generally done as it could affect the rise. I used a shortcake pan and the little cakes stuck miserably. I was at least able to salvage the top halves. The recipe I have always used with the butter doesn't direct to prepare the pan either, but I believe that because of the little bit of butter in the batter, that's not necessary. I actually prefer the recipe with the butter anyway - I like both the texture and the mouthfeel better. If I was to make this recipe again, especially with this individual shortcake pan, I'd grease and flour the pans. What little bit of rise I might sacrifice would be worth having the cakes release easily and intact. Same day update: I was compelled to make these again for several reasons, sheer stubbornness one of them. But the truth be told, if Doughgirl made them with success there had to be something I needed to do differently. (I admire and respect her expertise!) Finally, unless I wanted to serve my guests with botched sponge cakes (my mother would say "Who cares what they look like, they're delicious!), I either had to buy an angel food cake or...bite the bullet and try this again. This time I greased and floured my pan - complete success!
Read MoreDELICIOUS!!! I followed the recipe to a T except I added 1/4 cup butter to the milk while heating (this was how my father always made it, and he was taught by his neighbor's grandmother). This made it moist, but still incredibly light. I baked it in two round pans for 30 minutes at 350 degrees. I made a chocolate ganache with 1 cup of half and half and 8 ounces of semi-sweet chocolate and, after allowing it to cool for a minute, spread that on top. DELICIOUS DELICIOUS DELICIOUS!!
The final result is absolutely delicious, but after experimenting, I found that you only need one cup of sugar and a dribble-more of milk. Anymore and it's too sweet and a tad too dry. Once you get your preferences on the ingredients right, though, it's addictive!
People shouldn't critize the recipe if they have changed it in any way or form. The unsatisfication may be caused by their own modifications. I personally really liked this cake. And I followed the instructions.
This is the same recipe I've used for many years and have loved - except my recipe calls for a small amount of butter, 1/4 cup. I did not prepare the pan as it wasn't indicated to do so, and I do know that with this type of "no-fat" cake, greasing or greasing and flouring the pan isn't generally done as it could affect the rise. I used a shortcake pan and the little cakes stuck miserably. I was at least able to salvage the top halves. The recipe I have always used with the butter doesn't direct to prepare the pan either, but I believe that because of the little bit of butter in the batter, that's not necessary. I actually prefer the recipe with the butter anyway - I like both the texture and the mouthfeel better. If I was to make this recipe again, especially with this individual shortcake pan, I'd grease and flour the pans. What little bit of rise I might sacrifice would be worth having the cakes release easily and intact. Same day update: I was compelled to make these again for several reasons, sheer stubbornness one of them. But the truth be told, if Doughgirl made them with success there had to be something I needed to do differently. (I admire and respect her expertise!) Finally, unless I wanted to serve my guests with botched sponge cakes (my mother would say "Who cares what they look like, they're delicious!), I either had to buy an angel food cake or...bite the bullet and try this again. This time I greased and floured my pan - complete success!
As per previous reviews, I only used 1 cup of sugar, and added a little more milk ( 1/3 cup instead of 1/4 ). Delicious and fluffy looking cake. Cutting down the sugar is absolutely necessary. Loved the cake.
My 4 year old son and I made this while the 2 year old napped. We made it as the base for a Strawberry shortcake. It was wonderful. My 2 and 4 year old had 3 slices each. (after eating a good dinner). This is a definate, down home, good cooking, comfort food. We will make this often this coming summer.
I made this exactly as stated and think it's a nice, simple, comfort-food type basic cake. The texture is very appealing, light and fluffy, surprisingly similar to angel food only more tender and less rubbery. I thought sponge cake had a different texture, larger air pockets in it, this one is finely textured. This would be super with strawberries and real whipped cream. I am serving it for a child's birthday sandwiched with stabilized whipped cream to resemble a ... (should I reveal this) ... giant twinkie, what the party boy requested. Unfortunately it's not yellow like a twinkie, but tastes much better!
Very easy to make. I reduced sugar to 1 cup and the cake still came out great.
This recipe is delicious and so simple to make. The cake bakes up terrific in a tube pan. The crust comes out crunchy/chewy/sweet like the top of a muffin. The cake has good vanilla flavor and holds together nicely. It would go great with fresh fruit and ice cream. Would like to add other flavors to this recipe like lemon or orange. But wonder if I should use extracts or juice/zest?
Relatively easy to make. I frosted it with the cinnamon frosting from the "Buttery Cinnamon Cake" that's also on allrecipes.com. My family really enjoyed the combination.
great fluffy cake!,i was looking for a cake without any added fat and here it is!i used 1 cup of sugar and it was sweet enough(i can't imagin it with 2 cups!),and i beated the egg for so long that's what makes the diffrence,i ate it with a layer of custard and strawberry jam..fabulous,thank you for such a great recipe,i'll do it again!
This recipe was exactly what I was looking for. I wanted to make strawberry shortcakes with a sponge cake base, and this was perfect. One recipe made enough batter to fill my pan (for 6 individual sponge cakes) plus one 8-inch round. Next time, I may halve the recipe. I added about ½ teaspoon of orange zest (to complement the orange liqueur I was adding to the strawberries) and a pinch of salt.
I baked this cake in two 9 inch rounds to make a strawberry shortcake for my family and everyone agreed it was delicious. I also reduced the sugar to 1 cup and it was plenty sweet. Make sure to grease your pan because the cake does stick to it.
This cake is a lovely golden brown at exactly forty minutes in the oven. It is, however, too dense for a sponge. The egg whites and yolks should be separated first, to make it lighter. Also, I reduced the sugar by a forth of a cup, added another teaspoonful of vanilla extract, used brown sugar instead and made a chocolate ganache as another reviewer recommended. Do add the one forth cup of butter as it helps greatly. The end result should be a delicious golden brown cake which smells like vanilla and caramel.
Thanks for a great recipe~ This cake turned out fantastic!!! I have never made a successful cake from scratch until I tried this recipes. I reduced the sugar, added chocolate chips and baked it in a loaf pan. It turned out great~ this is definitely one of my favourite recipes now. =)
Great base for Strawberry Shortcake. You can add or decrease sugar in the cake depending on how sweet your berries are. Love it!
I made this exactly like the recipe stated and it turned out fabulously!! I made this for my mom's b-day cake and everyone loved it. I made it in two 9 inch rounds and did it as layer cake with whipping cream and fresh fruit in the middle. I did use a buttercream icing for the sides and top but that was far too sweet. The unanimous vote is to make it as two 9 inch cakes and top each cake with whip cream and fresh fruit.
I loved this recipe!!! I made it for a last min tea and coffee gathering with my sister-in-law, nieces and two friends....it came out very fluffy and yummy. In Turkey cake is usually light and fluffy like this so it was great! I put a 1/4 cup of butter in the milk and made the batter this way. I buttered a springform pan and made it in that. I generally grease my cake pans when I bake a cake...so I didn't even see that it didn't state whether to grease ur pan or not I did it purely out of habit and am glad I did bc when I went back to read the reviews I saw a lot of people had trouble bc they didn't grease their pan. The outside came out crunchy and chewy and the inside was beautifully spongy!! I loved it! Thank u!!!
mmmm! Very good! I halved the recipe and was still able to make a dozen cupcake versions of this. I just baked for 30 minutes. I did tweak it by adding a couple teaspoons of instant coffee, cocoa, and butter to the hot milk and it made somewhat of a mocha version. I did find that it was a little sweet for my taste though so maybe I will try only half or 3/4 of the sugar next time. But still a keeper!
I've never made this kind of cake before so I don't know what to expect. It tastes good but I'm not sure if the texture is right..but it tastes really good!
So Awesome! I made this cake (with 1 cup sugar) not sure what to expect, but I won 1st in a Cake Contest (the theme was Floral Fantasia - Decorated Sponge) 5 stars
Lovely cake recipe, easy to make. I reduced the sugar content to 1/2 cup for a less sweet cake.
Grease the pan! I thought that since this was compared to angel food cake, and since the recipe did not state this, you didn't need to grease the pan. Grease the pan! :) I used half the amount of sugar. Great with strawberries (with sugar and the juice that comes from that) and whipped cream.
I am rewriting this review, because I've made this recipe again, in round cake pans, and it was fabulous. As mentioned, I did butter and flour the pans, but also cut the layers to add raspberry jam and whipped cream. When I sliced it I used a bread knife because it is rather delicate. Everyone went crazy for it.
I made this cake and it came out super good. Thx for sharing this recipe. My cake never turned out this soft :)
I couldn't resist adding 1/4 cup butter. Though the tradeoff was the cake wouldn't rise as it should but I'd prefer the buttery and moist cake anytime. I whipped the egg whites seperately and gentlely folded it in to make the cake light. Also, I reduced the sugar to 180 g and added 1/4 tsp salt. Lining the cake pan with baking paper helped the cake come out from the pan so easily. Thank you for the crazy good yet simple recipe.
I find the cake a little dense and chewy instead of light and fluffy as a sponge cake should be, however, it still tastes great. I added a pinch of salt to the batter as advised by others.
Good for being very lowfat. Next time I will cook for a little less time and/or add more milk. I would have liked it to be a little more moist. Definitely need to serve with some sort of sauce.
One bite and I was 7 years old standing in my gammy's kitchen again. That's a great feeling when your grown with kids of your own.
The first time didn't come out right--it was too dense, but it still tasted good. I tried it again and make sure I whipped the eggs long enough, and it came out really nice! I also followed other reviewers' suggestions--reduced sugar to 1 cup and added 1/4 cup of butter to milk. It has just enough sweetness and goes well with whipped cream and fruits and even with vanilla ice cream!
This was a WOW worthy sponge cake! My husband said it was the best he ever had. I baked in two round sandwich tins. Sandwiched the delicious sponges with sweetened whipped cream and strawberry jam, topped with confectioners sugar, cream and fresh strawberries. Perfect!
This was interesting....I made it in cupcake tins because I couldnt find my bread tin... They were okay, but didnt just take like a sponge cake...they had a very unique hot milk taste, that I cant say I loved...If you like the taste, it's a great recipe, they turned out wonderfully, but I just didnt care for the flavor. I suppose I wasnt expecting the milk to have such a strong taste. My dad didnt mind them though.
A little too sweet for me, i would reduce the sugar.. maybe 1.5 cups or even just 1 cup. Other than that its really good. I added 1 TBS canola oil, it made it really moist, light & fluffy :)
This is the first time i've made sponge cake and i would have to say it turned out great!. I halved the recipe, but also reduced the sugar because a 1:1 sugar flour mixture seemed too sweet. i also added an extra egg because i like my cakes really eggy. The best part about this recipe is that there is no butter! as it is a sponge cake. It seems like something is missing though, maybe a little salt? I will try this again with some salt and maybe reduce the sugar a little more
This made a wonderful sponge cake. It was exactly what I hoped it would be. I baked it in the dessert cups bakery pan. It makes perfect little sponge cakes (like the ones you find in the store) for strawberry shortcake! The cake is the perfect texture for strawberry shortcake. I know shortcake has a biscuit texture, but I love those little "dessert cup" cakes at the grocery that are more of a sponge cake (which does have a slightly tougher or rubbery texture). My husband, who used to work in a bakery, said the bakery used "sponge" cake recipe for the dessert cups, and that this recipe was really good. Thank you so much!
A wonderful old fashioned cake- good spongecake flavor. Just as I remembered. . .
Followed directions except I substituted half the sugar with splenda. Not sure if that is what affected the consistency but the cake was definitely heavy and dense. Still delicious, so I'm not complaining. Just have to look for another recipe or try again for a lighter cake.
I LOVE this recipe. It makes a light, delicious, versatile cake. I made it without changing it at all and have made it many times since. Can be served with fruit, chocolate, cream - whatever you wish. It is also delicious plain. Thank you for posting such an easy, classic dessert.
I love this recipe - it's a definite favourite at our house, and I've made it quite a few times now...totally love it!
A very good cake! Followed the recipe exactly, and put mocha icing on afterward. Sugar fiend on the loose.
I followed the recipe but reduced the sugar to 1 cup as suggested by previous reviewers. I also added a tad of nutmeg. The end result was just 'okay'. I found the cake to be too eggy for my taste. Wouldn't use this recipe again...
i was succeed in the second trial. the cake was fluffy and tasty enough. in fact, i sifted and gently folded dry indegrients into egg mixture instead of beating. this kept air bubbles inside the batter and helped the cake fluffy and light. while it was fluffy enought it wasn't eggy at all. great. try it again even you was fail like me.
i found it a bit dry. But after tweaking it with a bit more milk and less sugar it was good.
I was craving something sweet one night and I came across this recipe. I made it with just a bit more milk. When it was done I cut it into cubes, added some strawberry sauce I made and put vanilla mango frozen yogurt on top. Gave it to the whole family as dessert and everyone loved it :) My sister in law especially, she loved how spongy the cake was and kept picking at the leftovers. :) A great, easy recipe!
This is a great cake IF you eat it straight from the oven while its still piping hot. I made these into little rose flavoured cup cakes and the taste was great. They were absolutely delicious, fresh from the oven. HOWEVER, when they cooled down, they sank and became rubbery like many reviewers said. They are still yummy but my heart sank along with the cake when I ate it in the morning. Nice base cake but not airy or spongy when cool.
it was wonderful i baked it in a bundt pot and it was baked perfectly i didnt change a thing i felt that it wasnt thick enough but it turned out great
Good flavor. Not lite and airy like I expected. It was a little chewy. I added 2 T butter with the milk. Next time I will not use any butter and whip the eggs more.
I agree with other reviewers, it's not really light and fluffy, a bit disappointing.
veeeeery easy!! I filled the cake with chocolate cream and topped it with fresh whipping cream. Very very good.
I baked it in muffin tins, and used it as a base for strawberry shortcake! Yummy! :) I also listened to other reviewers and only used 1 cup of sugar. :) :)
woooooooooow Quite simple to make its turn out very tasty and delicious cake thank you for shairing.
a perfect sponge cake...but you have to put only half the amount of the sugar (1 cup) in order to make it a perfect hot milk sponge cake...love it
This is an excellent light sponge cake, and very easy to make. I use it for my triffle. Would highly recommend it.
I MADE THIS FOR A TRIFLE AND IT WAS PERFECT.I USED 8 EGG WHITES AS I CANNOT EAT THE YOLK AND USED SOYA MILK.I'M DELIGHTED I NOW CAN HAVE A DECENT TRIFLE AGAIN THANK U!!
It was delicious! I made cream cheese frosting and put that on top of the cake....it was fantastic!
For me it turned out quite dense and not light & fluffy but I used a 9X13 pan. By itself it wasn't to my liking coz it tasted bland. I still used it for my trifle dessert inspite of my reservations and it turned out great with all the whipped cream, pudding & gelatin I placed on top of it.
Follow this recipe to a "t" and it will be a hit at your next party! I made this cake for my friend. it was for her 50th birthday, it was in intrical part of what is called "Fru-Fru Cake" here in Buffalo, NY...it turned out simply delicious!
This recipe has become a favourite in my house for the childrens birthday cakes. The sponge is moist and springy but the recipe doesb't work well if you try to modify it.
A simple, light cake. I used 1 & 1/3 cups sugar, and dusted it with powdered sugar once it was cooled. Served with raspberry sauce. For an almost fat free cake, this was very satisfying.
Easy and tasty, but nothing spectacular. Dense, moist, and really good warm, especially with fresh whipped cream. I cut the baking time WAY down, however--by about fifteen minutes. So keep an eye on yours.
I made a serving for 7 as a trial batch. My family enjoyed it very much! I did however cut the sugar by 3/4ths, and added 1/4th in honey. I added a small amount of butter to the milk as someone suggested, and a pinch of salt to the batter. To make things a little more exciting I added dried cranberries and processed some walnuts for a topping.
I read the reviews and then decided to make it exactly as stated in the recipe and I am glad I did. I wouldn't change a thing - this is a delicious and easy to make cake.
A pretty good cake. I like that it is no fat and easy to make. As another previous reviewer, I did reduce sugar down to 1 cup and subbed in almond extract in place of vanilla, just a personal preference. Not too sweet, just the way we like it. Great with our evening coffee and tea. Thanks for sharing!
I followed this recipe exactly and it did not come out how I expected it to AT ALL. I used a 12 inch tube pan for the cake. When i took it out, the inside was not cooked at all... the batter was still liquid! Only the outsides of the cake was fully cooked. I had to scoop out the center.
The cake turned out great, but I didn't like the flavour of it. It had a nice light texture but I just didn't like the cake very much. However, I cut down the sugar to 1 cup and it was the perfect amount of sweetness. So, what I'm saying is that it's a good recipe if you like Hot Milk Sponge Cake, but it's just not for everyone.
I agree with all the comments that say to halve the sugar. I used 1 + 1/3 cups sugar and the cake came out really well. My first sponge cake!
I loved this recipe - I didn't change a thing to the basic recipe. The only thing I did was to add some icing: I cut the cake in half, spread some raspberry jam, and then some whipped cream to the bottom half and frosted the top with icing sugar - yummo!
It wasn't bad, it didn't have very much flavor. It was fun to make and made a whole lot.
It was just OK. Had to bake it for another 15 minutes before centre of cake is really cook.
Easy, tasty, fun to make. I don't have a loaf pan so I made half the recipe (w/ half the sugar) in a cast iron skillet. Topped with strawberry glaze. Turned out well.
This didn't work for me. I cut sugar back to 1C as others recommended; that was the only change. It came out dense, heavy and without much taste. I believe that 40 minutes was too long a cooking time. If I were to try this recipe again I would check it after 20-25 minutes. We ate it with lots of fruit sauce, but I tossed the remainder away. Will look for another hot milk cake recipe until I get one that works for me.
I thought this recipe was delightful. Loved the flavor (especially after cutting down the sugar to just over a cup, which was plenty), but the texture was a little too dense for the strawberry shortcake I was making. Still, it was very simple and relatively fast. I would make it again.
easy to make and very good - though it came out very sweet. next time i think i'll cut the sugar in half like the others recommended.
I cut the amount of sugar, but will add it all the next time I make it. It has a nice spongy consistency. I made it in a bunt pan and served it with cool whip and caramel topping. Would like to use strawberries next time!
i followed another rater's advice and used 1 cup sugar and a little more milk. the cake looked nice when it came out, but it was quite bland. i had to douse it in cream, and even then, it was still not fantastic. would recommend others to find a different recipie
Quick, easy and delicious! This is the first time I've made a sponge cake and this recipe was quick, easy and the cake is perfect; moist-spongy and golden and with great but subtle flavor. I would definitely make it again.
This cake is great. It was the first time I had made it and I frosted it with a chocolate butter vream frosting. Yummy. My mother-in-law raved about it. I think it will be my whenever I need to bring something, somewhere cake.
Excellent cake! Really good and easy to make. Quick and the ingredients are things you always have on hand. Love it with berries and whipping cream. An excellent spring-picnic-everyone-brings-something cake.
I used this as a base for strawberry shortcake and it worked well. It resembled angel food cake, but a bit more substantial. It was rather sticky when taking it out of the pan - not sure if greasing the pan would help, I would try this if I made it again.
Not a bad cake, but it didn't fit the description of light and fluffy. In fact, it was rather dense and eggy. Could be because I 3/4'd the recipe though.
Really Good! I made it this afternoon, and we has strawberry shortcake with it! Yum!
Simple recipe, easy to follow, yet I still seemed to get it wrong. I think it was because I reduced the serving amout. I'll definatly try it again though, really tasty.
This was pretty tasty, but definitely not the light and fluffy sponge I was expecting. :-(
Came out beautiful looked store bought but tasted even better! only added 1C of the sugar because i was makeing strawberry shortcake & theres alot of sugar in the strawberrys and whip cream, baked it in a bread pan & it came out great!
very good!!
We like this cake with strawberries and whipped cream. Followed exact recipe. It came out great each time!
We love this cake! I like to serve it with fresh sliced strawberries. My boyfriend likes to drizzle a slice with melted chocolate-- which is very rich but delicious. I also like that it stays so moist.
