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EatingWell
Hot Milk Sponge Cake
This is the easiest and best-tasting sponge cake you can imagine. It keeps well in the refrigerator or freezer. Spread a thin layer of raspberry preserves between the layers and a light dusting of confectioners' sugar over the top and you'll have a perfect cake for an impromptu tea party.

Ingredients
Directions
Tips
Make Ahead Tip: Wrap cooled cake airtight and refrigerate for up to 5 days or freeze for up to 3 months. Defrost at room temperature.
Tips
Equipment: Two 9-inch round cake pans, parchment paper
Tips
To bring eggs to room temperature, either set them out on the counter for 15 minutes or submerge them (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes; the eggs will beat to a greater volume.
Nutrition Facts
Serving Size:
1 slice Per Serving:
181 calories; protein 3.5g; carbohydrates 29.6g; dietary fiber 0.4g; sugars 17.4g; fat 5.5g; saturated fat 3g; cholesterol 57.7mg; vitamin a iu 202.6IU; folate 52mcg; calcium 67.3mg; iron 1mg; magnesium 6.3mg; potassium 49.5mg; sodium 152.9mg; thiamin 0.1mg; added sugar 17g.
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