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Hot Milk Cake
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Dessert
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4522349
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 1 cup (240 ml) whole milk
- ½ cup (120 ml) butter
- 1 tsp (5 ml) vanilla extract
- 2 cups (480 ml) cake flour or, 4 T (60 ml) cornstarch and enough all-purpose flour to equal 2 cups
- 2 tsp (10 ml) baking powder
- 1 pinch of salt
- 4 large eggs
- 2 cups (480 ml) white granulated sugar
Directions
- An hour before baking, take eggs and butter out of the refrigerator to reach room temperature.
- Heat together milk and butter until butter melts. Cool to just warm, then add vanilla.
- If you sift the flour, do so after measuring. Combine dry ingredients.
- In a large bowl whip the eggs until light and lemon-colored—this could take 5–10 minutes.
- Add sugar slowly, beating well.
- Add the dry ingredients.
- Add milk mixture very slowly, folding it in by hand toward the end.
- Divide the batter into 2 greased and floured 9-inch (230 mm) round cake pans.
- Bake about 30 minutes at 350 °F (175 °C).
- Cool on racks for 10 minutes (you may need to run a knife around the edge first), then turn out to cool completely.
- Frost with mocha icing, other icing, or with strawberries.