An old-fashioned cake using ingredientseasily found in the average kitchen. (Editor’s Note: The successof this cake depends on beating the eggs until they are thickand lemon-colored. Under-beating may result in the cake failingto rise.)
Preheat oven to 350°F (175°C).Grease and flour two 8 or 9-inch cake pans or a 13 x 9 x 2-inchbaking pan; set aside.
In a medium bowl, whisk together flourand baking powder; set aside.
In a mixing bowl using an electric mixer,beat eggs at high speed until thick and lemony colored, 5 to10 minutes (this step is very important, do not under-beat theeggs or the cake may fail to rise). Gradually beat in sugar andvanilla until mixture is light and fluffy.
Gradually fold in flour mixture just untilcombined.
In a small saucepan, heat milk and butteruntil hot, but not boiling, stirring occasionally. Add hot milkmixture to cake batter, stirring until combined.
Pour cake batter into prepared bakingpan.
Bake for 25 to 30 minutes or until caketests done when a wooden pick inserted in center comes out clean.Cool on wire rack. Frost as desired.
Makes 12 servings.
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