Best Hot Milk Sponge Cake Recipes

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HOT MILK SPONGE CAKE I



Hot Milk Sponge Cake I image

We make this, and top it with Broiled Coconut Topping! Really easy!

Provided by ZOOKIE

Categories     Desserts     Cakes     Sponge Cake Recipes

Time 1h

Yield 9

Number Of Ingredients 11

1 cup all-purpose flour
1 teaspoon baking powder
2 eggs
1 cup white sugar
½ cup milk
2 tablespoons butter
¼ cup packed brown sugar
2 tablespoons butter, room temperature
½ cup flaked coconut
¼ cup chopped walnuts
4 tablespoons milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square pan.
  • In a large mixing bowl, beat eggs for 4 minutes with electric mixer. Gradually add sugar; beat until light and fluffy, 4 to 5 minutes.
  • Whisk together the flour and baking powder, and add to egg mixture until just combined.
  • In a saucepan, heat 1/2 cup milk and 2 tablespoons butter until butter is melted. Gradually pour into the batter, mixing constantly. Pour into prepared pan.
  • Bake in preheated oven until cake is golden and a toothpick inserted in the center of the cake comes out clean, 20 to 25 minutes.
  • Remove cake from oven; preheat oven's broiler.
  • Beat 1/4 cup brown sugar and 2 tablespoons butter until combined. Stir in milk to desired consistency. Stir in coconut and nuts. Spread over warm cake. Broil 4 inches from heat for 3 to 4 minutes, till golden.

Nutrition Facts : Calories 271.4 calories, Carbohydrate 42.6 g, Cholesterol 56.5 mg, Fat 10 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 5.1 g, Sodium 128.2 mg, Sugar 30.8 g

NANNIE'S HOT MILK SPONGE CAKE



Nannie's Hot Milk Sponge Cake image

Heating the milk before using it to make the batter delivers a light and fluffy sponge cake.

Provided by shirleyo

Categories     Desserts     Cakes     Sponge Cake Recipes

Time 1h15m

Yield 14

Number Of Ingredients 6

2 cups all-purpose flour
2 cups white sugar
4 eggs
1 cup milk
2 teaspoons baking powder
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees. Sift together flour and baking powder. Heat milk in a small saucepan until just boiling, then remove from heat and set aside.
  • Beat eggs until foamy, then add sugar. Continue beating on medium-high speed until thick and lemon colored. Add vanilla, reduce mixer speed to medium and add hot milk in a steady stream. Quickly beat in flour mixture.
  • Pour into a 10 inch tube pan. Bake in preheated oven 45 minutes, or until top springs back when lightly tapped.

Nutrition Facts : Calories 206.8 calories, Carbohydrate 43.4 g, Cholesterol 54.5 mg, Fat 1.9 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 0.7 g, Sodium 97.2 mg, Sugar 29.6 g

HOT MILK SPONGE CAKE



Hot Milk Sponge Cake image

Make and share this Hot Milk Sponge Cake recipe from Food.com.

Provided by GothicGranola

Categories     Dessert

Time 45m

Yield 9-10 serving(s)

Number Of Ingredients 8

2 eggs
1 cup sugar
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup skim milk
1 teaspoon margarine or 1 teaspoon butter

Steps:

  • Preheat oven to 325 degrees F.
  • In mixing bowl, beat eggs.
  • Add sugar and vanilla.
  • Beat until light.
  • In a separate bowl, combine flour, baking powder and salt.
  • Fold dry ingredients into egg mixture.
  • In a small saucepan, bring milk and margarine to a boil.
  • Slowly add milk mixture to batter, stirring carefully.
  • Pour into greased and floured cake pan (7 x 12 inch or 9 x 9 inch).
  • Bake 30-35 minutes.
  • I often make this into a lemony cake. I add the zest of one lemon to the cake batter, and use the juice of the lemon with icing sugar to make a glaze.

Nutrition Facts : Calories 163.8, Fat 1.7, SaturatedFat 0.5, Cholesterol 47.3, Sodium 133.8, Carbohydrate 33.9, Fiber 0.4, Sugar 22.4, Protein 3.4

HOT MILK SPONGE CAKE



Hot Milk Sponge Cake image

Make and share this Hot Milk Sponge Cake recipe from Food.com.

Provided by Brenda.

Categories     Dessert

Time 50m

Yield 1 9inch round cake

Number Of Ingredients 8

1/2 cup milk
1 tablespoon unsalted butter
1 cup sifted cake flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
3/4 cup superfine sugar
1 teaspoon vanilla extract

Steps:

  • Position rack in the lower third of the oven and preheat to 350 degrees F (175 degrees C).
  • Butter a 9-inch round layer pan and line with a parchment circle.
  • In a small saucepan, heat the milk and butter to almost boiling.
  • Set aside.
  • Sift together the flour, baking powder, and salt in a triple sifter.
  • Set aside.
  • Beat the eggs on medium-high speed in an electric mixer fitted with beaters or a whip attachment for about 2 minutes.
  • Gradually add the sugar, 1 tablespoon at a time, taking about 4-5 minutes to blend it in well.
  • Scrape the sides of the bowl occasionally.
  • The mixture will thicken and turn light yellow in color.
  • Reduce mixer speed to medium.
  • Add the vanilla, then pour in the hot milk IN A STEADY STREAM, taking about 10 seconds.
  • Immediately add the dry ingredients all at once, and beat just until blended, scraping the sides of the bowl as necessary.
  • Increase mixer speed to medium-high and beat 10 seconds.
  • The batter will be very thin.
  • Remove the bowl from the mixer and quickly pour the batter into the prepared pan.
  • Bake 30-35 minutes, or until the cake begins to come away from the sides of pan and is golden brown and springy to the touch.
  • Set on a cake rack to cool for about 10 minutes.
  • Run a thin knife around the sides of the pan to loosen.
  • Invert pan onto the rack sprayed with nonstick coating and peel off the parchment paper.
  • Invert again to finish cooling right-side up.
  • Store the plain sponge layer under a glass dome or covered with aluminum foil at room temperature for up to 3 days.
  • For longer storage, freeze.

Nutrition Facts : Calories 1417.8, Fat 27.1, SaturatedFat 13.3, Cholesterol 470.6, Sodium 1730.3, Carbohydrate 265, Fiber 2.3, Sugar 151.6, Protein 27.9

HOT MILK SPONGE CAKE



Hot Milk Sponge Cake image

This was another family recipe given to us by our grandmother. Each family member makes it their own by adding something special to it instead of vanilla. Give it a try to see what you can come up with!

Provided by Kelly Kingett

Categories     Chocolate

Time 1h

Number Of Ingredients 7

4 eggs
2 c sugar
1 tsp vanilla*
2 c flour
2 tsp baking powder
1 c milk
1/2 c butter

Steps:

  • 1. Beat eggs until very fluffy and light colored. Add sugar slowly, the add vanilla.
  • 2. Mix together the flour and baking powder. Set aside.
  • 3. Heat butter and milk on the stove, and remove from heat when the butter has melted. This can also been done in a microwave.
  • 4. Alternately add milk mixture and flour mixture into egg mixture. Mix on low speed, then pour into a greased and floured fluted cake pan, or angel food pan. Bake at 375 for 35-40 minutes.
  • 5. *you can substitute orange, lemon, or almond flavoring for the vanilla, or you can use a combination of several to give it your own signature flavor. My grandmother used orange and/or almond, but my mom used vanilla & almond.
  • 6. My mom always iced this cake with chocolate icing, but my grandmother would glaze the cake with and orange & almond glaze. You can even sprinkle this with powdered sugar or fresh fruit for an easy and delicious way to serve this.

QUICK AND EASY HOT MILK SPONGE CAKE



QUICK AND EASY HOT MILK SPONGE CAKE image

Categories     Cake     Dairy     Egg     Dessert     Bake

Yield 10-12

Number Of Ingredients 9

For Cake:
4 eggs
2 cups sugar
pinch salt
1/2 cup (1 stick) unsalted butter
1 cup milk
2 cups flour, sifted (or SoftasSilk flour)
2 teaspoons baking powder
1 teaspoon vanilla

Steps:

  • -Preheat oven to 350 degrees - in a large bowl, beat together eggs, sugar, and salt - on low heat, heat your milk and butter, until butter is melted and milk is steaming. Remove from heat - in another bowl, combine flour and baking powder - working swiftly, add the hot milk alternately with the flour to the egg and sugar mixture. Be sure to begin and end with the liquid. -add the vanilla and stir until just incorporated. -pour batter into a greased and floured pan (either one sheet, or two round pans) and bake for approximately 30 minutes or until done. - when completely cooled, top with your favorite frosting.

HOT MILK SPONGE CAKE II



Hot Milk Sponge Cake II image

This cake can be made in under 15 minutes, but be sure to follow the directions carefully. To ensure proper volume, the hot milk must be beaten rapidly into the batter, and the flour added immediately. When correctly made, the cake should rise to the top of the pan. This is also the perfect foundation for two American classics, Boston Cream Pie and Washington Pie.

Provided by MC

Categories     Desserts     Cakes     Sponge Cake Recipes

Yield 8

Number Of Ingredients 8

½ cup milk
1 tablespoon unsalted butter
1 cup sifted cake flour
1 teaspoon baking powder
½ teaspoon salt
2 eggs
¾ cup super fine sugar
1 teaspoon vanilla extract

Steps:

  • Position rack in the lower third of the oven and preheat to 350 degrees F (175 degrees C). Butter a 9-inch round layer pan and line with a parchment circle.
  • In a small saucepan, heat the milk and butter to almost boiling. Set aside.
  • Sift together the flour, baking powder, and salt in a triple sifter. Set aside.
  • Beat the eggs on medium-high speed in an electric mixer fitted with beaters or a whip attachment for about 2 minutes. Gradually add the sugar, 1 tablespoon at a time, taking about 4-5 minutes to blend it in well. Scrape the sides of the bowl occasionally. The mixture will thicken and turn light yellow in color.
  • Reduce mixer speed to medium. Add the vanilla, then pour in the hot milk IN A STEADY STREAM, taking about 10 seconds. Immediately add the dry ingredients all at once, and beat just until blended, scraping the sides of the bowl as necessary. Increase mixer speed to medium-high and beat 10 seconds. The batter will be very thin. Remove the bowl from the mixer and quickly pour the batter into the prepared pan.
  • Bake 30-35 minutes, or until the cake begins to come away from the sides of pan and is golden brown and springy to the touch.
  • Set on a cake rack to cool for about 10 minutes. Run a thin knife around the sides of the pan to loosen. Invert pan onto the rack sprayed with nonstick coating and peel off the parchment paper. Invert again to finish cooling right-side up. Store the plain sponge layer under a glass dome or covered with aluminum foil at room temperature for up to 3 days. For longer storage, freeze.

Nutrition Facts : Calories 177.4 calories, Carbohydrate 33.7 g, Cholesterol 51.5 mg, Fat 3.1 g, Fiber 0.3 g, Protein 3.6 g, SaturatedFat 1.5 g, Sodium 230.8 mg, Sugar 19.7 g

HOT MILK SPONGE CAKE WITH BROILED TOPPING



Hot Milk Sponge Cake With Broiled Topping image

I don't remember where I got this from, but have been making it for years. It's easy and quick, and can bake while you are having supper. The recipe for the cake portion is already listed on Zaar Recipe #58603, however this one has the topping. It is also very delicious plain.

Provided by Diana 2

Categories     Dessert

Time 40m

Yield 9 serving(s)

Number Of Ingredients 11

2 eggs
1 cup sugar
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons butter
1/2 cup brown sugar
1/4 cup butter, soft
1 cup unsweetened coconut

Steps:

  • Preheat oven to 350*. Grease a 9 x 9 baking dish.
  • In a small bowl, beat eggs for 4 minutes.
  • Slowly add sugar. Beat 4 minutes.
  • Add vanilla and mix thoroughly.
  • In a separate bowl combine dry ingredients.
  • Add to the egg mixture and mix just until blended.
  • Heat milk and butter just until milk starts to foam.
  • Add to batter and mix well.
  • Bake for 25 minutes at 350*. Frost while warm.
  • Topping:.
  • Cream butter and sugar.
  • Add coconut and mix well.
  • Spread on cake while warm.
  • Broil for 4 - 5 minutes, or until golden brown.
  • You MUST keep an eye on this as it will burn very easily.

BABA'S HOT MILK SPONGE CAKE



Baba's Hot Milk Sponge Cake image

This was my Mother-in-law's recipe and I just jazzed it up a bit. If you follow the directions and don't overbeat it, it will come out perfect every time. This is a good cake to serve on a napkin. It holds it shape and doesn't fall apart. My favorite fluffy chocolate frosting for this cake is in the McCall's Red Cookbook pg...

Provided by Anita Schatz

Categories     Cakes

Time 1h

Number Of Ingredients 10

1 10" tube pan
4 large eggs (room temperature) if they are cold and you're in a hurry, just put them in a bowl of almost hot water while you're preparing the other ingredients.
2 c all purpose flour
2 c granulated sugar
1 tsp vanilla extract or immitation vanilla extract
1 tsp butter nut extract can use 2 of the plain vanilla extract if you can't get this kind.
1/2 tsp salt
2 tsp baking powder
1 c milk
2 Tbsp butter or margarine

Steps:

  • 1. You can just grease and flour your pan or do what I do to make it so easy to release from the pan. I cut a piece of either waxed paper or pastry paper and put in on the bottom of the pan. To get it to fit, just turn the pan upside down and lay your paper over it and tear it to fit the width of the pan. While holding the paper in place over the bottom of the pan, take a sharp pointed knife and slice the hole, then use your kitchen shears to cut the outer edge around the pan.
  • 2. Grease and flour the inside of the pan with the paper in place.
  • 3. Preheat oven to 375 degrees farenheit.
  • 4. I like to have my ingredients in bowls or whatever you prefer ready to pour one after the other, so that being said...mix the flour, salt and baking powder together in one bowl but don't mix in the sugar.
  • 5. You can either heat the milk with the butter in it on your stove top in a small saucepan or in the microwave in a glass 2 cup measuring cup. Never heat anything in the microwave in plastic...toxins releases into your food. I use my microwave for about 2 minutes and 10 seconds...only until milk is hot enough to melt the butter. Do not scald the milk or again, you'll have a dry, straw textured cake.
  • 6. With electric mixer, beat the 4 eggs until a bit bubbly..about a minute. Don't overbeat or the cake will be dry and straw like in texture instead of firm and could drop after removing from oven. The reason for the room temp eggs is that they make the cake rise better if they're not cold. Remember that tip for all your baking.
  • 7. Add the sugar, mix until blended on medium speed.
  • 8. Add the vanilla or vanillas and mix well on medium speed. The butter nut is the jazz I talked about. You could just as easily use lemon or orange flavorings instead of vanilla.
  • 9. Add the flour mixture and beat well on medium speed until it makes a nice looking batter. Don't overbeat. Adding too much air during beating will make it fall later.
  • 10. Pour into your tube pan and place in center of oven. Bake 45-48 minutes. The top will be golden and your toothpick will come out clean when inserted.
  • 11. Take a long thin knife and run it around the outer edge of the pan and the inner edge by the tube. Let cake rest for about 5 minutes before inverting and removing from pan. I like the way the top looks with either powdered sugar or a chocolate glaze or frosting, so I use my oven mits so I don't get burned to removed the cake from the pan. I just invert the pan on one hand as I quickly pull the pan off the cake. While holding it in my hand, I quickly remove the paper from the bottom of the cake and put my plate on the bottom and turn the cake right side up on the plate. Then be sure to put that plate with the hot cake on a cooling rack so the bottom doesn't get gummy.

HOT MILK SPONGE CAKE



Hot Milk Sponge Cake image

A classic sponge, great for birthday cakes.

Provided by myrecipebox

Time 50m

Yield Serves 12

Number Of Ingredients 0

Steps:

  • Beat eggs and sugar until thick and creamy.
  • Sift flour and baking powder and fold into egg and sugar mixture.
  • Heat milk and butter until just below boiling point.
  • Stir milk mixture and vanilla into batter.
  • Spoon into two greased 20cm cake tins or 1 23cm tin.
  • Bake at 180°C for 25 - 30 minutes.
  • For the icing: Cream butter, icing sugar and vanilla. Add enough milk to make mixture light, creamy and spreadable.

VICTORIAN HOT MILK SPONGE CAKE



Victorian Hot Milk Sponge Cake image

Make and share this Victorian Hot Milk Sponge Cake recipe from Food.com.

Provided by gailanng

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 dash salt
1 egg
1/2 cup sugar
1/4 cup milk
1 tablespoon butter

Steps:

  • Preheat oven 350 degrees.
  • Grease and lightly flour a 9x1 1/2 inch or 8x 1/2 inch round baking pan. In a small mixing bowl stir together flour, baking powder and salt. Set pan and flour mixture aside.
  • In a medium mixing bowl beat egg with an electric mixer on high speed for 3 to 4 minutes or until thick and lemon-colored. Gradually add sugar, beating on medium speed 4 to 5 minutes or until sugar is almost dissolved. Add flour mixture. Beat low to medium speed "just until combined".
  • In a small saucepan heat the milk and butter just until butter melts. Stir warm milk mixture into egg mixture. Pour batter into prepared pan; spread evenly.
  • Bake about 18 minutes or until cake top springs back when touched. Cool cake in pan on a wire rack for 10 minutes. Loosen cake from sides of pan. Invert cake onto a wire rack and cool completely.
  • To make ahead, wrap cooled cake in freezer wrap or foil and freeze for up to 1 month. Thaw at room temperature before using.

DEE'S HOT MILK SPONGE CAKE



Dee's Hot Milk Sponge Cake image

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.

Provided by Joan Donahue

Categories     Desserts     Cakes     Sponge Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 7

¾ cup milk
2 tablespoons butter
3 eggs
1 ½ cups white sugar
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one large loaf pan or one 10 inch tube pan.
  • In a saucepan over medium-low heat, combine the milk and the butter. Do not boil.
  • 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.
  • 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 : Calories 197.4 calories, Carbohydrate 37.9 g, Cholesterol 52.8 mg, Fat 3.6 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 1.8 g, Sodium 98.7 mg, Sugar 25.9 g

HOT MILK SPONGE CAKE FROM BETTER HOMES AND GARDENS



HOT MILK SPONGE CAKE FROM BETTER HOMES AND GARDENS image

Categories     Cake

Number Of Ingredients 6

1 cup all-purpose flour
1 teaspoon baking powder
2 eggs
1 cup sugar
1/2 cup milk
2 tablespoons butter or margarine

Steps:

  • Directions 1. Grease a 9x9x2-inch baking pan; set pan aside. Stir together flour and baking powder; set aside. 2. In a mixing bowl beat eggs with an electric mixer on high speed about 4 minutes or until thick. Gradually add sugar, beating on medium speed for 4 to 5 minutes or until light and fluffy. Add the dry mixture; beat on low to medium speed just until combined. 3. In a small saucepan heat and stir milk and butter until butter melts; add to batter, beating until combined. Pour batter into the prepared pan. 4. Bake in a 350 degree F oven for 20 to 25 minutes or until a wooden toothpick comes out clean. Cool cake in pan on a wire rack. Makes 9 servings.

HOT MILK SPONGE CAKE



Hot Milk Sponge Cake image

Old faithful! I've used this recipe for years because it's just so easy. It has a nice sweet crust on the top which I know is probably because the recipe calls for too much sugar. I actually like it like that because then I don't have to frost it! :-) So, I thought I'd post it anyway. Adjust sugar according to your taste. To each his own!!

Provided by byZula

Categories     Dessert

Time 55m

Yield 1 bundt cake

Number Of Ingredients 8

4 eggs
2 cups sugar
1/2 teaspoon salt
2 cups flour
2 teaspoons baking powder
1 cup milk
2 tablespoons butter
2 teaspoons vanilla

Steps:

  • Beat eggs until light; add sugar. Mix flour, baking powder and salt.
  • Put butter into milk and bring to a boil. Add this after flour mixture has been added.
  • Add vanilla.
  • Pour into greased and floured funnel pan and bake at 350 degrees for 40 minutes.

Nutrition Facts : Calories 3140.7, Fat 54.3, SaturatedFat 26.7, Cholesterol 941.2, Sodium 2457.8, Carbohydrate 606.9, Fiber 6.8, Sugar 402.9, Protein 59.2

DELICIOUS HOT MILK SPONGE CAKE



Delicious Hot Milk Sponge Cake image

This sponge cake is VERY good used for strawberry shortcake. The recipe was given to me by an elderly neighbor in NC in 1972. It was my husbands favorite cake.

Provided by Carol Eggers

Categories     Cakes

Time 55m

Number Of Ingredients 9

4 large eggs well beaten
2 c granulated sugar
1 tsp vanilla
1 c milk, 2%
1 c crisco (less 1 tbsp)
2 c all purpose flour
2 tsp baking powder
1 pinch salt
YOU CAN SUBSTITUTE 2 CUPS OF SELF RISING FLOUR FOR THE LAST THREE INGREDIENTS IF YOU PREFER.

Steps:

  • 1. Preheat oven to 350* Lightly grease and flour a 9x12 pan.
  • 2. Put milk and shortening in a sauce pan and heat on medium heat to boil. Remove from heat.
  • 3. Add sugar, gradually to well beaten eggs, beat well. Add dry ingredients and mix well. Mix hot milk mixture immediately to the flour mixture. Add vanilla mix well.
  • 4. Pour into a prepared 9x12 pan and bake at 350* until a toothpick comes out clean. About 30 min.

HOT MILK SPONGE CAKE III



Hot Milk Sponge Cake III image

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

Provided by PRICKLY PEAR

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 50m

Yield 12

Number Of Ingredients 9

1 cup milk
1 tablespoon butter
4 eggs
1 ⅔ cups white sugar
¼ teaspoon salt
2 teaspoons vanilla extract
½ teaspoon almond extract
2 cups all-purpose flour
4 teaspoons baking powder

Steps:

  • 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.
  • 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.
  • Bake in the preheated oven for 30 to 35 minutes, or until the center springs back when lightly tapped.

Nutrition Facts : Calories 229 calories, Carbohydrate 45.2 g, Cholesterol 66.2 mg, Fat 3.2 g, Fiber 0.6 g, Protein 4.9 g, SaturatedFat 1.4 g, Sodium 207.3 mg, Sugar 29 g

HOT MILK SPONGE CAKE



Hot Milk Sponge Cake image

Number Of Ingredients 9

1 cup Flour
1 teaspoon Baking Powder
2 Eggs
1 cup Sugar
3 tablespoon Butter
1/2 cup Brown Sugar Packed
3 tablespoon Butter
2 tablespoon Milk
1 cup Coconut Flaked

Steps:

  • Grease a 9x9 inch baking pan.
  • Combine flour, baking powder, and 1/4 t. salt.
  • In small mixing bowl beat eats at high speed for 4 minutes until thick.
  • Gradually add sugar, beat a medium speed 4-5 minutes or until sugar dissolves.
  • Add dry ingredient to egg mixture, stir until combined.
  • Heat milk with butter till melted, stir into the batter and mix well.
  • Turn into pan, Bake at 350 for 20-25 minutes.
  • Frost while warm with broiled cococnut topping.
  • Serve Warm
  • Coconut topping
  • In mixing bowl beat brown sugar, and butter until fluffy.
  • Stir in milk.
  • Stir in coconut

1950S HOT MILK SPONGE CAKE



1950s Hot Milk Sponge Cake image

This classic and traditional recipe is right out of the 1950s. Bake this old-fashioned hot milk sponge cake recipe when you're feeling nonstalgic.

Provided by @MakeItYours

Number Of Ingredients 8

1 cup flour
1 teaspoon baking powder
1/2 cup milk
2 tablespoon butter
2 eggs
1 cup sugar
1 teaspoon vanilla
Optional: Fresh fruit or powdered sugar for serving

Steps:

  • Preheat oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray and line with a round of parchment paper.
  • Measure flour, baking powder, and salt into a sifter or sieve and sift together. Heat milk in microwave for 20-25 seconds. Drop the butter into the milk to melt it.
  • With an electric mixer on high, beath eggs 3 minutes until thick and lemon-colored. With machine running, gradually add sugar, then stir in the dry ingredients, mixing just until all dry particles are incorporated. Stir in hot milk-butter mixture and add vanilla until well blended.
  • Bake for 25-30 minutes until cake tests done when a toothpick is inserted in the center. Remove pan to a cooling rack for 10 minutes, then turn out onto cooling rack to cool completely.
  • Serve garnished with fresh fruit and a sprinkle of powdered sugar.

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