RCI-BR.004.0274.001
Hot milk cake
Hot milk cake is a traditional two-layer cake, possibly from the Mid-Atlantic States. It can be frosted with mocha icing. Hot milk cake can be fabulous, but the recipe is not for the timid.
Prep15 min
Cook5 min
Total20 min
Servings4
Difficultyintermediate
Ingredients
- c (240 ml) whole milk1 unit
- ½ cup (120 ml) butter1 unit
- 1 unit
- (480 ml) cake flour or2 cups4 T (60 ml) cornstarch and enough all-purpose flour to equal 2 cups
- 2 tsp
- 1 Pinch
- 4 large
- 2 cups
Method
1
An hour before baking, take eggs and butter out of the refrigerator to reach room temperature.
60 minutes
2
Heat together milk and butter until butter melts. Cool to just warm.
5 minutes
3
Add vanilla.
1 minutes
4
If you sift the flour, do so after measuring. Mix dry ingredients.
3 minutes
5
In a large bowl beat the eggs until lemon-colored — this could take 5-10 minutes.
8 minutes
6
Add sugar slowly, beating well.
3 minutes
7
Add the dry ingredients.
2 minutes
8
Add milk mixture very slowly, folding it in by hand toward the end.
2 minutes
9
Divide the batter into 2 greased and floured 9 inch (230 mm) round cake pans.
2 minutes
10
Bake about 30 minutes at 350 °F (175 °C).
30 minutes
11
Cool on racks for 10 minutes (you may need to run a knife around the edge first) then turn out to cool.
10 minutes
12
Frost with mocha icing, other icing, or with strawberries.
15 minutes