Rating: 5 stars
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  • 1 Rating

This hot milk sponge cake is one of our all-time favorite cake recipes. To mix it up a little, we topped this cake with a broiled macadamia and coconut topping.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

prep:
15 mins
bake:
25 mins at 350°
cool:
60 mins
Servings:
9
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Hot Milk Sponge Cake with Broiled Coconut Topping

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Grease a 9-inch square baking pan. Combine flour and baking powder.

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  • In a large bowl beat eggs and vanilla with a mixer on high about 4 minutes or until thick and lemon-colored. Gradually add sugar, beating on medium about 5 minutes or until sugar is almost dissolved. Gradually add the flour mixture, beating on low to medium just until combined. In a small saucepan heat milk and butter over low heat until the butter melts. Add milk mixture to egg mixture, stirring just until combined. Pour batter into prepared pan.

  • Bake 25 to 30 minutes or until top springs back when lightly touched. Cool in pan 10 minutes. Carefully spread Broiled Macadamia-Coconut Topping over warm cake. Broil about 4 inches from the heat 2 to 3 minutes or until lightly browned and bubbly. Cool in pan on wire rack.

Nutrition Facts (Hot Milk Sponge Cake with Broiled Coconut Topping)

368 calories; total fat 17g; saturated fat 9g; polyunsaturated fat 1g; monounsaturated fat 7g; cholesterol 63mg; sodium 192mg; potassium 130mg; carbohydrates 51g; fiber 2g; sugar 39g; protein 4g; trans fatty acid 0g; vitamin a 329IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 33mcg; vitamin b12 0mcg; calcium 77mg; iron 1mg.

Broiled Macadamia-Coconut Topping

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl combine all ingredients.

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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0