Hot Milk Sponge Cake I Recipe

Name: Hot Milk Sponge Cake I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; 1 cup all-purpose flour; 1 teaspoon baking powder; 2 eggs; 1 cup white sugar; 1/2 cup milk; 2 tablespoons butter; Topping:; 1/4 cup packed brown sugar; 2 tablespoons butter, room temperature; 1/2 cup flaked coconut; 1/4 cup chopped walnuts; 4 tablespoons milk

Servings: persons

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

1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square pan.
2
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.
3
Whisk together the flour and baking powder, and add to egg mixture until just combined.
4
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.
5
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.
6
Remove cake from oven; preheat oven's broiler.
7
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.

604

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Cake:, 1 cup all-purpose flour, 1 teaspoon baking powder, 2 eggs, and more.

Yes, Hot Milk Sponge Cake I falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hot Milk Sponge Cake I

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