Ingredients
-
2
-
1
-
1
-
1
-
1
-
1/4
-
1/2
-
1
-
-
-
-
-
-
-
Directions
Hot Milk Sponge Cake,A nice light cake with very little fat. Good with a broiled coconut icing.,Is the pan the same as I would use for a 2 layer cake? The picture of your cake looks taller than my 9″ cake pan would turn out. Thank you!,I halved this recipe and baked it in my 6″ round pan. I chose it because it was very easy, very fast and I had all the ingredients. Baking time was 20 min. The cake has a slight eggy taste which was most noticeable when the cake was warm. So, be sure to let it cool before eating. Also, we are both generally fans of unfrosted cakes – but the crumb on this one is not very tender. So, it would probably be better frosted. Overall, a nice cake considering it is low fat and so quick. Thank you for posting!
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Steps
|
1
Done
|
Preheat Oven to 325 Degrees F. |
|
2
Done
|
in Mixing Bowl, Beat Eggs. |
|
3
Done
|
Add Sugar and Vanilla. |
|
4
Done
|
Beat Until Light. |
|
5
Done
|
in a Separate Bowl, Combine Flour, Baking Powder and Salt. |
|
6
Done
|
Fold Dry Ingredients Into Egg Mixture. |
|
7
Done
|
in a Small Saucepan, Bring Milk and Margarine to a Boil. |
|
8
Done
|
Slowly Add Milk Mixture to Batter, Stirring Carefully. |
|
9
Done
|
Pour Into Greased and Floured Cake Pan (7 X 12 Inch or 9 X 9 Inch). |
|
10
Done
|
Bake 30-35 Minutes. |
|
11
Done
|
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. |
