Heating the milk before using it to make the batter delivers a light and fluffy sponge cake.

Recipe Summary

prep:
30 mins
cook:
45 mins
total:
1 hr 15 mins
Servings:
14
Yield:
1 - 10 inch tube pan
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Sift together flour and baking powder. Heat milk in a small saucepan until just boiling, then remove from heat and set aside.

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  • Beat eggs until foamy, then add sugar. Continue beating on medium-high speed until thick and lemon colored. Add vanilla, reduce mixer speed to medium and add hot milk in a steady stream. Quickly beat in flour mixture.

  • Pour into a 10 inch tube pan. Bake in preheated oven 45 minutes, or until top springs back when lightly tapped.

Nutrition Facts

207 calories; protein 4.2g; carbohydrates 43.4g; fat 1.9g; cholesterol 54.5mg; sodium 97.2mg. Full Nutrition
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Reviews (128)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/12/2004
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! Read More
(162)

Most helpful critical review

Rating: 3 stars
07/04/2010
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 More
(65)
149 Ratings
  • 5 star values: 68
  • 4 star values: 44
  • 3 star values: 22
  • 2 star values: 9
  • 1 star values: 6
Rating: 5 stars
02/12/2004
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! Read More
(162)
Rating: 5 stars
02/29/2008
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!! Read More
(152)
Rating: 5 stars
03/26/2006
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. Read More
(122)
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Rating: 3 stars
07/03/2010
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 More
(65)
Rating: 4 stars
04/11/2006
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. Read More
(43)
Rating: 5 stars
02/12/2004
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. Read More
(39)
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Rating: 5 stars
10/16/2002
Very easy to make. I reduced sugar to 1 cup and the cake still came out great. Read More
(24)
Rating: 4 stars
11/17/2007
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! Read More
(24)
Rating: 5 stars
01/21/2005
With half the sugar it was just right! So easy to make and nice and moist. Read More
(22)
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