Hot Milk Cake- USA #81

Hot Milk Cake- USA #81

Hot milk cake is a traditional 2 layered cake, with mocha frosting, or 1 layer with confectioners' sugar sprinkled on top and fruit served on the side. I am making the latter. Hot milk cake gets its flavor from the scalded milk that is the liquid component of the batter. It differs from traditional sponge cakes in that it contains baking powder as leavening, and the eggs are beaten together whole instead of whipped as yolks and whites separately.

Ingredients:

4 eggs
2 c. sugar
1 tsp.vanilla extract
2-1/4 c. all-purpose flour
2-1/4 tsp. baking powder
1-1/4 c, milk
10 T. butter, cubed

1. Grease a 13"x9" baking pan. Preheat oven 350F.
2. In a large mixer bowl, beat eggs on high speed for 5 minutes, or until thick and lemon colored.
3. Gradually add sugar, beating until mixture is light and fluffy.
4. Beat in vanilla.
5. Combine flour and baking powder; gradually add to batter; beat at low speed until smooth.
6. In a small saucepan, heat milk and butter just until butter is melted.
7. Gradually add to batter; beat just until combined.
8. Pour into pan and bake 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Cool completely on a wire rack. Sprinkle with confectioners' sugar.

 Results: Quick, easy and delicious. This cake gets great height, as one pics shows. It's moist and has a basic flavor, almost plain. I added chocolate frosting to some pieces and fruit to others. It would be good served with ice cream. Next time I will not only grease the pan but flour it as well. I couldn't flip the cake out of the pan, hence the square slices.

Bottom Line: Keeper. So simple. A great dessert for those folks who don't like a real sweet cake. Would make a easy birthday cake too.

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