Hot Milk Cake
Hot milk cake is a traditional two-layer cake, possibly from the Mid-Atlantic States. It can be frosted with mocha icing. The cake can be fabulous, but the recipe is not for the timid. Expect a couple attempts that fail to rise before getting it right. Beating the eggs very well is important.
1 cup (240 ml) whole milk
½ cup (120 ml) butter
1 tsp (5 ml) vanilla extract
2 cups (480 ml) cake flour or, 4 T (60 ml) cornstarch and enough all-purpose flour to equal 2 cups
2 tsp (10 ml) baking powder
1 pinch of salt
4 large eggs
2 cups (480 ml) white granulated sugar
An hour before baking, take eggs and butter out of the refrigerator to reach room temperature.
Heat together milk and butter until butter melts. Cool to just warm, then add vanilla.
If you sift the flour, do so after measuring. Combine dry ingredients.
In a large bowl whip the eggs until light and lemon-colored—this could take 5–10 minutes.
5–10 minutes
Add sugar slowly, beating well.
Add the dry ingredients.
Add milk mixture very slowly, folding it in by hand toward the end.
Divide the batter into 2 greased and floured 9-inch (230 mm) round cake pans.
Bake about 30 minutes at 350 °F (175 °C).
30 minutes
Cool on racks for 10 minutes (you may need to run a knife around the edge first), then turn out to cool completely.
10 minutes
Frost with mocha icing, other icing, or with strawberries.