Hot Milk Cake
An old-fashioned cake using ingredients easily found in the average kitchen.
Tip: The success of this cake depends on beating the eggs until they are thick and lemon-colored. Under-beating may result in the cake failing to rise.
2 1/4 cups all-purpose flour
2 1/4 teaspoon baking powder
1 1/4 cups milk
10 tablespoons butter or margarine
4 large eggs
2 cups granulated sugar
2 teaspoons vanilla extract
- Preheat oven to 350°F (175°C). Grease and flour two 8 or 9-inch cake pans or a 13x9x2-inch baking pan; set aside.
- In a medium bowl, whisk together flour and baking powder; set aside.
- In a mixing bowl using an electric mixer, beat eggs at high speed until thick and lemony colored, 5 to 10 minutes (this step is very important, do not under-beat the eggs or the cake may fail to rise). Gradually beat in sugar and vanilla until mixture is light and fluffy.
- Gradually fold in flour mixture just until combined.
- In a small saucepan, heat milk and butter until hot, but not boiling, stirring occasionally. Add hot milk mixture to cake batter, stirring until combined.
- Pour cake batter into prepared baking pan.
- Bake for 25 to 30 minutes or until cake tests done when a wooden pick inserted in center comes out clean. Cool on wire rack. Frost as desired.
Makes 12 servings.