Hot Milk Sponge Cake III

Hot Milk Sponge Cake III


"A quick and easy recipe for a fluffy cake. Great with strawberries!"


50 m servings 229 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 229 kcal
  • 11%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 45.2g
  • 15%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 207 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour and baking powder. Set aside. Heat milk and butter in a small saucepan until just boiling, then remove from heat and set aside.
  2. Beat eggs until thick and pale yellow in color. Beat in sugar, salt, vanilla and almond extract. Reduce mixer speed to medium and add hot milk in a steady stream. Quickly beat in flour mixture. Spread batter into prepared pan.
  3. Bake in the preheated oven for 30 to 35 minutes, or until the center springs back when lightly tapped.
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  1. 12 Ratings


too eggy!!!! and chunky.. it's not fluffy at all but for a chunky eggy flavoured caked.. hmm itz ok

Beautiful, light, moist sponge cake with just a hint of almond flavor. I thought it might be shy on butter by a tablespoon or so, but it was just fine as is. Easy to make, nearly foolproof. I...

When making this for 6-8 servings, use a 9 inch cake pan. 9X13 is too large and cooks in 15 minutes. Very nice base cake for fruit.

Quite simple to make using mostly staples from your kitchen cupboard. Very light and fluffy and tastes great with Caramel Frosting I.

This cake was so good, and really easy to make. I used a spring form pan, and then when the cake was done, cut in half and put home made whipped cream with strawberries and blueberries in it. It...

I Used this recipe at skool. This is a very tasty and delicious cake and many people would enjoy it. i recommend this cake to anyone who enjoys cooking and big cakes LOL . Luv LittleMissPiggy xx

I just made this. I cut the recipe in half and baked in 6 mini bundt pans for 20 minutes just to see if they would remove easily from the pan. i have a cakelet pan ordered that I want to use for...

Really good. I over cooked mine by a few minutes. Make sure to beat the eggs for about 7-8 minutes to get maximum fluffiness. :)

Perfect recipe! Those complaining it's too 'eggy' it might simply be because you are not beating the egg enough. It has to be well-beaten til thick :)