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Dee's Hot Milk Sponge Cake

"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."
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Ingredients

1 h 5 m servings 197 cals
Original recipe yields 12 servings (1 large loaf cake)

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease one large loaf pan or one 10 inch tube pan.
  2. In a saucepan over medium-low heat, combine the milk and the butter. Do not boil.
  3. In a large bowl beat the eggs until light colored. Gradually add the sugar to the eggs then stir in the flour and baking powder. Stir in the hot milk and butter. Beat only until combined. Stir in the vanilla. Pour the batter into the prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Let cake cool in pan for 10 minutes. Remove cake from the pan and cool on a wire rack.

Nutrition Facts


Per Serving: 197 calories; 3.6 g fat; 37.9 g carbohydrates; 3.7 g protein; 53 mg cholesterol; 99 mg sodium. Full nutrition

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Reviews

Read all reviews 17
  1. 23 Ratings

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Most helpful positive review

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' m...

Most helpful critical review

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 spong...

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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' m...

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 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 spong...

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 s...

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 ...

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 jus...

very easy great for strawberry shortcake. will make this again

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)