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Hot Milk Sponge Cake

Diabetic.Foodie's picture
  Sifted cake flour 1 Cup (16 tbs)
  Baking powder 1 Teaspoon
  Eggs 3 Small
  Sugar 1⁄4 Cup (4 tbs)
  Concentrated acesulfame k 1⁄2 Teaspoon (3 Packets)
  Hot milk 1⁄4 Cup (4 tbs)
  Vanilla extract 1 Teaspoon

Grease two 8 in. (30 cm) round layer-cake pans.
Dust lightly with flour and baking powder mixed together.
Using an electric mixer at high speed, beat the eggs in a small, deep bowl until they are light and fluffy; slowly beat in the sugar and acesulfame-K until the mixture is almost double in volume and is very thick.
Turn the speed to low; beat in the hot milk and vanilla.
Fold in the flour mixture, a third at a time, until just blended.
Pour into the prepared pan.
Bake in a 350°F (180°C) oven for 15-20 minutes or until the centers spring back when lightly pressed with a fingertip.
Cool in the pans on wire racks for 10 minutes.
Then loosen cakes carefully around the edges with a knife, turn out onto the wire racks, and cool completely.

Recipe Summary

Milk Product

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 860 Calories from Fat 128

% Daily Value*

Total Fat 14 g21.9%

Saturated Fat 4.7 g23.7%

Trans Fat 0 g

Cholesterol 487.8 mg162.6%

Sodium 579.8 mg24.2%

Total Carbohydrates 153 g51.1%

Dietary Fiber 2.1 g8.5%

Sugars 54.8 g

Protein 26 g52.8%

Vitamin A 12.3% Vitamin C

Calcium 51.1% Iron 65.7%

*Based on a 2000 Calorie diet

Hot Milk Sponge Cake Recipe