About this recipe: This cake is made a little different than the average sponge cake. It's made with hot milk and topped with a coconut-walnut mixture, before being grilled.
I was looking for a small sponge cake that would be quick and easy and this was it. I skipped the topping, added about 1/2 tsp vanilla and instead served it with strawberries and whipped cream. Imagine a Twinkie with no chemical taste, fresher and more tender...that's the effect I got. Be sure to mix with a whisk attachment if you have and mix very well as air is the primary leavening here. - 15 Feb 2009 (Review from Allrecipes US | Canada)
I made the cake, not the topping, and it was just what I was after - just a basic, old-fashioned sponge cake. I used the batter to make individual sponge cake shells for strawberry shortcake. The cakes were light, tender, airy and perfect to absorb those sweet strawberry (mixed with a little Chambord) juices. - 06 May 2011 (Review from Allrecipes US | Canada)
Mmmm, this cake turned out moist, fluffy, and delicious. I added 1 tsp of vanilla and 1/4 tsp of salt. - 02 Mar 2008 (Review from Allrecipes US | Canada)