RCI-BR.004.0024.001

Hot milk cake

Name: Hot milk cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 unit c (240 ml) whole milk; 1 unit ½ cup (120 ml) butter; 1 unit t (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) sugar

is a traditional two-layer cake, possibly from the Mid-Atlantic States. It can be frosted with mocha

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

c (240 ml) whole milk
1 unit
½ cup (120 ml) butter
1 unit
t (5 ml) vanilla extract
1 unit
(480 ml) cake flour or
4 T (60 ml) cornstarch and enough all-purpose flour to equal 2 cups
2 cups
(10 ml) baking powder
2 tsp
of salt
1 Pinch
eggs
4 large
(480 ml) sugar
2 cups

Method

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.

Add vanilla.

If you sift the flour, do so after measuring. Mix dry ingredients.

In a large bowl beat the eggs until 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.

Frost with mocha icing, other icing, or with strawberries.

Hot milk cake

Ingredients

Method

What Makes This Variant Distinct