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Hot Milk Sponge Cake III

Hot Milk Sponge Cake III

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

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 229 kcal
  • 11%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 45.2g
  • 15%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 207 mg
  • 8%

Based on a 2,000 calorie diet


  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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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 can't imagine how you could goof up on a cake like this. The ingredients are conveniently and readily at hand and it mixes up in just a minute or two. Perfect for strawberry shortcake - individual cakelet pans would be so cool (I was too lazy), but this wasn't compromiseed at all just baked in an 8x8" pan (for a half recipe, baked about 20-25 minutes).


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.