Hot Milk Sponge Cake with Tropical Topper

This is one of the most versatile dessert recipes. Use it to bake shortcakes, snack cakes, and trifles.

Hot Milk Sponge Cake with Tropical Topper
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9 users rated this recipe an average rating of 4.5
Makes:
9 servings
Prep:
1 hr
Bake:
20 mins 350°F
Stand:
30 mins
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Hot Milk Sponge Cake with Tropical Topper

Ingredients
2
eggs
1
teaspoon baking powder
1
cup sugar
1/2
cup milk
2
tablespoons butter
1
recipe Lime Syrup with Tropical Fruit

Directions

  1. Let eggs stand at room temperature 30 minutes. Preheat oven to 350 degrees F. Grease one 9 x 2-inch round cake pan (batter will overflow a shallower pan); set aside.
  2. In small bowl stir together four and baking powder; set aside. In large bowl beat eggs on high about 4 minutes, until slightly thickened. Gradually add sugar; beat on medium 4 to 5 minutes until pale yellow and thickened. Add flour mixture; beat on low to medium just until combined.
  3. In small saucepan over low heat stir milk and butter until butter is melted; add to batter, beat to combine. Pour batter in pan. Bake 20 to 25 minutes or until wooden pick inserted near center comes out clean. Cool in pan on a wire rack . To serve, cut cake in wedges; top with Lime Syrup with Tropical Fruit. Serve immediately. To store, cover and refrigerate untopped cake. Makes 9 servings.

Lime Syrup with Tropical Fruit

Ingredients

1/4
cup lime juice
1/4
cup water
1/2
cup sugar
2
teaspoons lime peel
4
cups fruit (mango, papaya, and carambola/star fruit)

Directions

  1. In pan combine lime juice and water with sugar; cook and stir to dissolve sugar. Increase heat; boil gently, uncovered, 3 minutes (don't stir). Cool 5 minutes. Stir in lime peel and fruit (mango, papaya, and carambola/star fruit).

Nutrition Facts

(Hot Milk Sponge Cake with Tropical Topper)
    Per serving:
  • 253 kcal cal.,
  • 4 g fat
  • (2 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 55 mg chol.,
  • 81 mg sodium,
  • 52 g carb.,
  • 1 g fiber,
  • 39 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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