Hot Milk Sponge Cake

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My grandmother Glady's sponge cake recipe. It is light, moist, and perfect for chocolate frosting. Due to the simplicity of the recipe, high quality ingredients are a must. Use top-shelf vanilla and fresh eggs. Don't even think about using 2% milk.

Preparation time: 20 min.
Cooking time: 35 min.

Difficulty: Medium - experience needed
Serves: 8-12

Dietary guidance: v n 

Tags: dessert · cake · hot · milk ·


2 cups sugar
4 lrg. eggs (very fresh)
1 c. whole milk, scalded
1 Tbsp. unsalted butter
7 oz. (about 2 c.) cake flour
1 heaping tsp. baking powder
Pinch of salt
1 tsp. vanila


Preheat oven to 350 degrees. Grease a 9x13" pan or two 9" round cake pans with butter, then flour it. Combine the flour, baking powder, and salt and set aside.

Separate eggs and beat the yolks for 2 minutes. Add half of the sugar (1 cup) and beat until loose and pale yellow. In another bowl, beat whites until stiff. Beat half of the sugar into the whites. Fold the yolk mixture into the whites mixture.

Melt the butter in the scalded milk. Stir in the vanilla. Fold the liquid into the egg mixture. Sift flour mixture gradually into the egg mixture, folding it in as you go. Be sure to eliminate any lumps (but don't beat it with a whisk).

Pour the batter into the cake pan. Bake until the center springs back from a touch and a toothpick comes out clean, about 35 minutes for a 9x13" pan and 28 minutes for two 9" rounds.

Great with a fluffy chocolate frosting. It also is good used as a tres leches cake (basted with a mixture to taste of sweetened condensed milk, condensed milk, and whole milk).

© 2011 Gladys James & Scott Mossman


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