Hot Milk Sponge Cake. This will be my first time with this as a base for Strawberry

It sounds good. I do an adapted version of Hot Milk Sponge Cake from What's Cooking America, but

the website is either down or extinct. It's very close to the recipe you posted, but uses more butter. Same amount of sugar, but I cut it down.

 
Love this. Been making it since I was 15. But always with a broiled coconut topping.

One thought though....it might be difficult to cut with just a fork as it is springy and resilient. Knives might be necessary.

 
Well screwed up this Very Simple cake by accidentally doubling the milk...

I was thinking, "Gosh this is really soupy!" Then I rechecked the recipe, 1/2 cup milk Not 1 cup! So I set that aside, got out Second KA bowl and whipped up (literally!) more eggs, sugar, flour etc (minus the milk!) and added the soupy stuff, prepped a second pan and Voila! Seconds for everyone ! I was hoping the 10 minute sitting around for the soupy batter wouldn't effect the leavening too much.
Well after the big meal no one wanted seconds do I chucked it in the freezer after we got home.
Side note:
I had added lemon zest & vanilla and 1/4 tsp salt (could have stood a bit more of all those) since I used unsalted butter.

 
I do. And it's written the really old quick kitchen way:

Hot Milk Cake
To 2 beaten eggs, beat in 1 c. white sugar, 1 c. flour, & 1 t. baking powder.

Heat but do not boil:
1/2 c. milk with 1 1/2 T. butter
Add 1/2 t. vanilla (I do at least 1 t.)

Fold this into the dry ingredients quickly. Bake at 350 for 30 minutes. My note says to add salt.

I use an 8x8 pan, but I like it thickerer and spongierer.

Topping:

Mix together:
2 T. melted butter
4 T. cream
1/2 c. brown sugar

Bring to a boil and then add 1 c. coconut (long shred is best)
Spread over cake, thick around the edges. Broil.

MY NOTE: overbeating eggs makes a cake that is too light, not spongy.

 
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