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My review
Nannie's Hot Milk Sponge Cake
shirleyo
"Heating the milk before using it to make the batter delivers a light and fluffy sponge cake."
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Ingredients
1 h 15 m servings 207 calsOriginal recipe yields 14 servings (1 - 10 inch tube pan)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
- 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
Per Serving: 207 calories; 1.9 g fat; 43.4 g carbohydrates; 4.2 g protein; 55 mg cholesterol; 97 mg sodium. Full nutrition
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Reviews
Read all reviews 122143 Ratings
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Most helpful positive review
4/29/2001
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 ...
Most helpful critical review
7/2/2010
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 d...
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4/29/2001
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 ...
2/28/2008
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...
3/26/2006
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...
7/2/2010
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 d...
4/11/2006
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. L...
4/4/2001
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...
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 a...
6/15/2001
Very easy to make. I reduced sugar to 1 cup and the cake still came out great.