I have tried and tried to make a hot-milk sponge cake, but almost without exception, the bottom of the cake seems to have a concentrated layer of greasy butter on the bottom of each layer.  Anyone have any suggestions? I am desperate! Thanks.

Might help if you could post a link to the recipe, but it looks like this is similar to a genoise except that scalded, cooled milk is used in place of all or part of the butter.  My first thought would be to check that you are beating the eggs long enough and to also check that you are folding gently and only the bare miniumum needed.  If the problem persists after increasing whipping and decreasing folding, then try increasing flour/eggs until you get enough structure to hold the liquid/butter in suspension (or try a different recipe, a quick search turned up lots).

good luck, and please report back on your results!

Julie, Thank you for your very informative reply.  Your suggestion as to “folding gently and only the bare minimum needed” made me stop and think. I try to fold thoroughly ..don’t really think about folding quickly. I’m going to try your ideas today and will get back to you on the results.  Thanks, again, Julie.  Have a blessed day.