Victorian Hot Milk Sponge Cake – a delicious recipe with all-purpose, baking powder, salt, egg, sugar, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["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."]
222
kcal
Calories
6
g
Fat
38
g
Carbs
5
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 cup all-purpose flour, 1/2 teaspoon baking powder, 1 dash salt, 1 egg, and more.
Yes, Victorian Hot Milk Sponge Cake 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.
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