Follow Us Follow Us on Facebook Follow Us on Twitter Follow Us on Pinterest Follow Us on Instagram Follow Us on Tumblr

Hot Milk Sponge Cake with Jersey Fresh Fruit
Hot Milk Sponge Cake with Jersey Fresh Fruit
This is a QR Code
Scan here to get
this recipe on
your phone
4 Jersey Fresh eggs, beaten
2 cups flour
2 tsp baking powder
1 cup milk + 2 TBS butter, boiled together and cooled slightly
2 cups sugar
2 tsp vanilla



In a mixer bowl, beat eggs, add sugar gradually. Beat well. Add vanilla. Mix boiled milk and butter with flour and baking powder alternately. Beat well. Place mixture into two greased and floured 8-inch or 9-inch pans (round or square). Bake at 350 degrees for 27 - 30 minutes. Cool and cover until ready to serve with fresh fruit topping: Jersey Fresh Fruit Topping 4 cups Jersey Fresh strawberries, peaches or blueberries ½ cup sugar 1 cup water Place prepared fruit in a large bowl. Make a simple syrup by boiling together: one cup of water with ½ cup of sugar. Boil for 5 minutes. This is equivalent to a light syrup found in canned fruits.* Set aside and allow to cool well. Add syrup to fresh fruit, refrigerate for at least 4 hours. This allows the fruit to release its natural juices into the syrup. *If you like your fruit sweeter, use 1 cup of water to 1 cup sugar for a heavier syrup. Add fresh fruit topping to slices of cake. This cake absorbs fruit juices very well. Contributed by: Judy Harch, Mullica Hill, NJ

Print Recipe Only

Hot Milk Sponge Cake with Jersey Fresh Fruit
This is a QR Code
Scan here to get
this recipe on
your phone
4 Jersey Fresh eggs, beaten
2 cups flour
2 tsp baking powder
1 cup milk + 2 TBS butter, boiled together and cooled slightly
2 cups sugar
2 tsp vanilla



In a mixer bowl, beat eggs, add sugar gradually. Beat well. Add vanilla. Mix boiled milk and butter with flour and baking powder alternately. Beat well. Place mixture into two greased and floured 8-inch or 9-inch pans (round or square). Bake at 350 degrees for 27 - 30 minutes. Cool and cover until ready to serve with fresh fruit topping: Jersey Fresh Fruit Topping 4 cups Jersey Fresh strawberries, peaches or blueberries ½ cup sugar 1 cup water Place prepared fruit in a large bowl. Make a simple syrup by boiling together: one cup of water with ½ cup of sugar. Boil for 5 minutes. This is equivalent to a light syrup found in canned fruits.* Set aside and allow to cool well. Add syrup to fresh fruit, refrigerate for at least 4 hours. This allows the fruit to release its natural juices into the syrup. *If you like your fruit sweeter, use 1 cup of water to 1 cup sugar for a heavier syrup. Add fresh fruit topping to slices of cake. This cake absorbs fruit juices very well. Contributed by: Judy Harch, Mullica Hill, NJ

Full Recipe Page