-
-
My review
Nannie's Hot Milk Sponge Cake
53
shirleyo
"Heating the milk before using it to make the batter delivers a light and fluffy sponge cake."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 15 m servings 207Original recipe yields 14 servings (1 - 10 inch tube pan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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
Share
Explore more
Reviews
Read all reviews 123144 Ratings
-
-
-
-
-
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...
Most helpful
Most positive
Least positive
Newest
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.
1/21/2005
With half the sugar, it was *just* right! So easy to make, and nice and moist.