Hot Milk Cake
Hot milk cake is a traditional two-layer cake, possibly from the Mid-Atlantic States, and it gets its fine, tender crumb from warm milk and melted butter stirred into a well-whipped egg batter. There is no yeast or whipped cream to lean on, so the beaten eggs do all the lifting. Expect to learn the method by trial, then enjoy a plain, sturdy cake that suits mocha icing or fresh strawberries.
Instructions
Take the eggs and butter out of the refrigerator an hour before you plan to bake so they come to room temperature.
Heat the milk and butter together until the butter has melted. Let the mixture cool until just warm, then stir in the vanilla.
Measure the flour first and sift it afterward if you want to sift. Combine it with the baking powder and salt.
In a large bowl, whip the eggs for 5 to 10 minutes, until they are light and lemon-colored. This step matters most for the rise, so do not cut it short.
Add the sugar slowly while continuing to beat well. Then add the dry ingredients.
Pour in the warm milk mixture very slowly, folding it in by hand toward the end so you do not knock out the air you beat into the eggs.
Divide the batter between two greased and floured 9-inch (230 mm) round cake pans. Bake at 350 °F (175 °C) for about 30 minutes.
Cool the layers on racks for 10 minutes, running a knife around the edge first if they stick. Turn them out and let them cool completely.
Frost with mocha icing, another icing of your choice, or top with strawberries.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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