My mother also made this recipe in a long loaf pan which I don't believe they make any more. Fortunately, I have her pan and whenever I make this it sure brings back such happy memories. Originally submitted to ThanksgivingRecipe.com.
Really good simple recipe. I've never tasted a "milk cake" before- it really did have a sweet milk flavor to it. I liked the texture alot, similar to angel food cake but WAY easier prep.
Read MoreI should of realized this recipe was flawed when the sugar ingredient was only 1 1/2 teaspons. But I still gave it a try and it came out exactly like my expectations. No flavour not even spongy. Maybe there was a typo with the ingredients. If I added more sugar this cake could of probably been saved. But instead it falls flat! EDITORS NOTE: The incorrect sugar amount was due to a technical error on our part. We have fixed the recipe, and apologize for the inconvenience.
Read More Really good simple recipe. I've never tasted a "milk cake" before- it really did have a sweet milk flavor to it. I liked the texture alot, similar to angel food cake but WAY easier prep.
I've made this many times now, very good. I did have one loaf that didn't turn out, and that was because I over beated it, and it sunk in after I took it out of the oven. Other than that 'one' mishap, this is quite fluffy and sweet.
I should of realized this recipe was flawed when the sugar ingredient was only 1 1/2 teaspons. But I still gave it a try and it came out exactly like my expectations. No flavour not even spongy. Maybe there was a typo with the ingredients. If I added more sugar this cake could of probably been saved. But instead it falls flat! EDITORS NOTE: The incorrect sugar amount was due to a technical error on our part. We have fixed the recipe, and apologize for the inconvenience.
Followed the recipe exact. Texture was exactly what I was looking for (perfect) but it was very "eggy" tasting and not very sweet. My daughter said it tasted like plain pancakes. I couldn't serve this (made it for strawberry shortcake) It went in the garbage.
I made this sponge cake again in muffin pans (using paper muffin cups)... and this really helped solve the problem of it sticking to the pan. I recommend it!
This was a good cake, it was more like a pound cake than a sponge cake though. I made it for strawberry shortcake and it fared well for that purpose. I actually liked it better plain with just whipped cream on top. Yum!
This cake is a great tasting, easy cake. I almost didn't make it because of the previous review but saw the editor note and proceeded. My young son helped make it. Also is a great recipe for using milk that is about to go bad ... LOL! Thumbs up!
I made the mistake of making this cake once; now my husband won't shut up about it. It IS really good though—if you're like me and prefer desserts that aren't super-sweet, give this cake a go because day-um. Great hot and cold.
This was a tad on the dry side, but all the better to soak up the juices from the macerated strawberries I served it with for Strawberry Shortcake. It stuck horribly to the little shortcake basket specialty pan I prepared it in and when I finally got the little cakes out it wasn’t a pretty sight – I'm sure it was the pan’s fault, not the recipe’s!
perfect rise, color & taste gloriously sweet !! i added more vanilla than the recipe says & it was delightful !
I didn't like this too much because it was a bit too "eggy" tasting, but that may be the case with most sponge cakes (Im not a sponge cake conesseur)
I agree with the previous reviewer. This cake tasted eggy to me. I used an angel food cake pan. It tasted good with peanut butter cup ice cream though. :)
This is an excellent cake and so very easy to make. It stays moist for days. My picture doesn't do the cake itself much justice as I used the cake as a light dessert for Christmas. I put pastry cream on top then fruit on that. Just excellent. I'll be using this recipe a lot
