By: EatingWell User
Once Lost, I've Found You Again!
I am so happy to have found this recipe! It was one of the first cakes I learned to make as a teenager, but I lost my copy of the recipe. Today I decided that a Hot Milk Sponge Cake recipe has been missing from my recipe box for far too long. I Googled it and choose this recipe over all the others because it specifically directed me to whip the eggs and sugar till light and creamy, gently mix in the (heated but not scalded) milk, and fold in the flour in several steps. That's just how I remember my mom's recipe. The texture of the batter was perfect; silky but light, looked like it was capable of bubbling up, full of air. I have never had a HMSC turn out anything but perfect and this one did not disappoint; rich and tender, moist and dense. I refrigerate the layers before and after frosting. I modify it in many ways with special flavors (can't help it, it's so versatile!) and I'll have it memorized in no time. Right after I made this for my family today, I made it again, adding 1.5 cups of 'fruity crisp rice cereal' tossed with some fruit juice for a Confetti Birthday Cake (idea from kraftrecipes.com) that I'll take to a party tomorrow. I love this recipe!
Pros: Consistently perfect, Easy, Will become your go-to recipe , Delicious
Cons: Sticky!, Super sweet, Don't expect this to be a Dump Cake