Dee's Hot Milk Sponge Cake

Dee's Hot Milk Sponge Cake

8 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 5 m
Joan Donahue
Recipe by  Joan Donahue

“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

Adjust Servings

Original recipe yields 1 large loaf cake

Directions

  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.

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Reviews (8)

Rate This Recipe
chickens
10

chickens

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.

Meiling206
9

Meiling206

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.

BEER
6

BEER

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.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 197 cal
  • 10%
  • Fat
  • 3.6 g
  • 6%
  • Carbs
  • 37.9 g
  • 12%
  • Protein
  • 3.7 g
  • 7%
  • Cholesterol
  • 59 mg
  • 20%
  • Sodium
  • 99 mg
  • 4%

Based on a 2,000 calorie diet

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