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Hot Milk Sponge Cake I

sugar, flour, eggs, milk, coconut, brown sugar, walnuts, butter, baking powder

Hot Milk Sponge Cake I -


1 cup all-purpose flour
1 teaspoon baking powder
2 eggs
1 cup white sugar
1/2 cup milk
2 tablespoons butter
1/4 cup packed brown sugar
2 tablespoons butter, room temperature
1/2 cup flaked coconut
1/4 cup chopped walnuts
4 tablespoons milk

Directions for Hot Milk Sponge Cake I Recipe

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square pan.
In a large mixing bowl, beat eggs for 4 minutes with electric mixer. Gradually add sugar; beat until light and fluffy, 4 to 5 minutes.
Whisk together the flour and baking powder, and add to egg mixture until just combined.
In a saucepan, heat 1/2 cup milk and 2 tablespoons butter until butter is melted. Gradually pour into the batter, mixing constantly. Pour into prepared pan.
Bake in preheated oven until cake is golden and a toothpick inserted in the center of the cake comes out clean, 20 to 25 minutes.
Remove cake from oven; preheat oven's broiler.
Beat 1/4 cup brown sugar and 2 tablespoons butter until combined. Stir in milk to desired consistency. Stir in coconut and nuts. Spread over warm cake. Broil 4 inches from heat for 3 to 4 minutes, till golden.

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1 9-inch square cake

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