tag:blogger.com,1999:blog-4309470395783938361.post6576075801878008037..comments2024-03-28T20:33:58.050-04:00Comments on Mystery Lovers' Kitchen: Easy Old-Fashioned SpongecakeKorina Mosshttp://www.blogger.com/profile/06533228666706765470noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-4309470395783938361.post-21495126342855629892012-08-29T16:26:44.727-04:002012-08-29T16:26:44.727-04:00Oh, great point. This would be great with all kind...Oh, great point. This would be great with all kinds of fruit, yep, a Keeper. Cleo Coylehttps://www.blogger.com/profile/15557517506340986862noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-65828113343277449422012-08-29T12:19:15.877-04:002012-08-29T12:19:15.877-04:00Isn't spongecake usually very mild in taste? T...Isn't spongecake usually very mild in taste? The next time, I'll definitely add vanilla to see what happens. <br /><br />~ KristaKristahttps://www.blogger.com/profile/11002970043709820868noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-82995811934483215252012-08-29T12:17:56.568-04:002012-08-29T12:17:56.568-04:00I understand what you're saying, Cleo. I'v...I understand what you're saying, Cleo. I've used hot liquid in other cake batters, but since the egg whites are so delicate in a spongecake, I would have expected a hot liquid to deflate them. Clearly, I was wrong!<br /><br />~ KristaKristahttps://www.blogger.com/profile/11002970043709820868noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-17118119940440555222012-08-29T12:16:27.520-04:002012-08-29T12:16:27.520-04:00Can't wait to hear how it turns out, Nanc!
~K...Can't wait to hear how it turns out, Nanc!<br /><br />~KristaKristahttps://www.blogger.com/profile/11002970043709820868noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-57980058464251932662012-08-29T11:58:34.626-04:002012-08-29T11:58:34.626-04:00I have my grandmother's recipe for "hot m...I have my grandmother's recipe for "hot milk cake" and it is almost exactly the same; this was a popular recipe in the 40s and 50s because it was supposed to be so economical. <br /><br />I will note that it's extremely bland; it really needs the fruit and cream to taste like anything. We didn't like it (plain) at all. But now that I have your suggestion for using it as a Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-73286888387096534922012-08-29T06:52:11.157-04:002012-08-29T06:52:11.157-04:00Oh, this looks perfect for the end of summer. On t...Oh, this looks perfect for the end of summer. On the amazement over the hot milk, I can help with that. Chocolate cake often uses this method. It's a classic way to get the powerful flavor of solid chocolate into a cake, beyond the cocoa powder. (I have a "Melt and Mix" Double-Chocolate Loaf Cake in the recipe section of A BREW TO A KILL that uses this clever method, too.) I'm Cleo Coylehttps://www.blogger.com/profile/15557517506340986862noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-80115571751520550912012-08-27T21:43:52.592-04:002012-08-27T21:43:52.592-04:00Thanks, Krista!
I was thinking the same thing abou...Thanks, Krista!<br />I was thinking the same thing about the milk, that's why I asked. Going to farmer's mkt tomorrow so I'll keep you posted on the results. Our son Connor loves the odd occasion I buy whole milk ;-). I'll use the steak knife idea! <br /><br />Thanks again,<br /><br />NancNanchttps://www.blogger.com/profile/17977306538398462043noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-84607892487243293792012-08-27T19:17:53.848-04:002012-08-27T19:17:53.848-04:00Nanc, I used nonfat milk. Hmm, I wonder if whole m...Nanc, I used nonfat milk. Hmm, I wonder if whole milk would work? I bet 2% would be fine. You know, now that I think about it, no one was drinking non-fat milk in the fifies. I have to think whole milk was used in the original recipe.<br /><br />Yes, I do think it would hold a light cream cheese frosting. It's surprisingly sturdy. Oh! And believe it or not, I got excellent results when I cut Kristahttps://www.blogger.com/profile/11002970043709820868noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-32328398915672431582012-08-27T19:13:41.074-04:002012-08-27T19:13:41.074-04:00This is so much easier than all the separating and...This is so much easier than all the separating and folding. Honestly the hardest part is slicing the fruit. LOL!<br /><br />~ KristaKristahttps://www.blogger.com/profile/11002970043709820868noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-55561634660742967152012-08-27T19:11:33.568-04:002012-08-27T19:11:33.568-04:00I like them, too. Linda. Who would have ever thoug...I like them, too. Linda. Who would have ever thought of adding hot milk?<br /><br />~ KristaKristahttps://www.blogger.com/profile/11002970043709820868noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-21804235251720972222012-08-27T16:56:53.891-04:002012-08-27T16:56:53.891-04:00Hi Krista,
This sounds exactly like a cake that I...Hi Krista,<br /><br />This sounds exactly like a cake that I had several years ago at a church dinner. I have been looking for the recipe forever...thank you. Now a technical question, what type of milk did you use, whole, 2%, skim? Will the cake support a light cream cheese buttercream frosting?<br /><br />Thanks again...I'm going to sue blueberries and peaches as it is the few weeks that Nanchttps://www.blogger.com/profile/17977306538398462043noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-81065238307570391842012-08-27T16:01:02.988-04:002012-08-27T16:01:02.988-04:00This looks delicious! I've made a spongecake ...This looks delicious! I've made a spongecake from a recipe belonging to my late husband's aunt, but it's the usual separating yolks and whites, etc. She awlays served it with whipped cream and strawberries. I bet peaches would be divine with this! I need a dessert for Labor Day, and I think this might be it!Peg Cochranhttp://www.pegcochran.comnoreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-34645429132937285852012-08-27T15:00:50.052-04:002012-08-27T15:00:50.052-04:00This looks luscious, Krista. I've already prin...This looks luscious, Krista. I've already printed it. I think the old "tried and true" recipes really are the best!Linda Rhttps://www.blogger.com/profile/00089234369161504513noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-81185799245862498952012-08-27T14:55:35.201-04:002012-08-27T14:55:35.201-04:00It probably has different names everywhere. I assu...It probably has different names everywhere. I assume your spongecake recipe does not contain hot milk? Do you beat the egg whites and fold them in?<br /><br />~ KristaKristahttps://www.blogger.com/profile/11002970043709820868noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-50265539779398648192012-08-27T12:34:57.778-04:002012-08-27T12:34:57.778-04:00That does look a lot like what they'd call a &...That does look a lot like what they'd call a "Victoria Sponge" or "Victoria Sandwich" cake here. I do use a different recipe though.JanetL621https://www.blogger.com/profile/03634580446888259307noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-31619496878832998652012-08-27T12:10:42.792-04:002012-08-27T12:10:42.792-04:00The European version of strawberry shortcake! Than...The European version of strawberry shortcake! Thanks, Daryl.<br /><br />~ KristaKristahttps://www.blogger.com/profile/11002970043709820868noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-31617594408009778992012-08-27T11:50:34.347-04:002012-08-27T11:50:34.347-04:00Krista, it's beautiful. Like strawberry shortc...Krista, it's beautiful. Like strawberry shortcake. My gluten-free versions are very similar, without the "hot" milk. Love this.<br /><br />Daryl aka AveryDaryl Wood Gerber a.k.a. Avery Aames https://www.blogger.com/profile/14774220321350792346noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-5764607045900878652012-08-27T10:07:43.984-04:002012-08-27T10:07:43.984-04:00Roberta, I was on the verge of adding vanilla, and...Roberta, I was on the verge of adding vanilla, and then I thought if the recipe has been around for so long, maybe vanilla does something wonky to the flavor, so I stuck to the original recipe. The flavor is slightly different than the spongecake I usually make. I can detect the milk, but in a sweet, appealing way. When I make it again, I'll add a splash of vanilla to see what happens. The Kristahttps://www.blogger.com/profile/11002970043709820868noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-8726243837922511012012-08-27T10:02:25.205-04:002012-08-27T10:02:25.205-04:00Thanks, Kat! I love strawberries, too. They smell ...Thanks, Kat! I love strawberries, too. They smell so wonderful!<br /><br />~ KristaKristahttps://www.blogger.com/profile/11002970043709820868noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-91447736227901537702012-08-27T07:27:43.911-04:002012-08-27T07:27:43.911-04:00Stunning krista--this is exactly up my alley! how ...Stunning krista--this is exactly up my alley! how did it compare with a regular sponge cake?Lucy Burdettehttp://www.lucyburdette.comnoreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-28821567532665065652012-08-27T01:58:32.024-04:002012-08-27T01:58:32.024-04:00It looks delightful! I love strawberries.It looks delightful! I love strawberries.Katreaderhttps://www.blogger.com/profile/15819244112918562869noreply@blogger.com