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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.

4.5 by 9 people
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  • Makes: 9 servings
  • Prep: 1 hr
  • Bake: 20 mins 350°F
  • Stand: 30 mins

Hot Milk Sponge Cake with Tropical Topper



  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



  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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