Hot Milk Cake
A classic vanilla cake from the mid-Atlantic.
Ingredients
- 4 eggs
- 2 cups sugar
- 1 cup milk
- 1/4 lb butter, cut into 1/2 inch slices
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350. Butter and flour your preferred baking vessel (this recipe will yield 1 layer cake with 8-inch layers, 26 cupcakes, 1 13x9 inch sheet cake or 1 loaf cake and 6 cupcakes)
- In a large bowl or bowl of a stand mixer beat the eggs and sugar and light and fluffy.
- Meanwhile, scald the milk and butter in a small saucepan. You want it close to boiling, with little bubbles appearing around the edges but not actually boiling. Allow the butter and milk mixture to cool a few couple minutes.
- Slowly stream in the slightly cooled milk mixture into the eggs with the beater running. It is a very wet batter at this point so watch for splattering. Once incorporated beat in the flour, baking powder and vanilla.
- Pour into prepared pan(s) and bake about 25 minutes for single layers or cupcakes or 55 minutes in a loaf pan. Try not to open the oven while baking--this cake has a tendency to rise then fall. It will still be perfect texture-wise but it will dip in a little.
- Cool briefly in pan on a wire rack.
- Remove to wire rack and cool completely. Ice or glaze as desired.
Notes
Yield: 1 layer cake with 8-inch layers, 26 cupcakes, 1 13x9 inch sheet cake or 1 loaf cake plus 6 cupcakes