Travel back in time with this easy, old-fashioned hot milk cake recipe. Moist and tender, like a sponge cake and pound cake hybrid, it's the perfect snacking cake!
Instructions
1
Beat the eggs
2
Preheat the oven to 350°F. In a large bowl, beat the eggs on high speed for five minutes or until thick and lemon-colored. Editor's Tip: Don't rush this step. Since this recipe does not involve creaming butter and sugar, beating the eggs until they are foamy and thick is your main opportunity to add a little air to the batter.
3
Add the dry ingredients
4
Gradually add the sugar, beating until the mixture is light and fluffy. Then beat in the vanilla. In a separate bowl, combine the flour and baking powder, then gradually add it to the batter at a low speed until smooth. Editor's Tip: Do not overmix the batter when adding the flour. Mix just until the batter is smooth and lump-free. If you overmix, you'll overdevelop the gluten in the flour, and you may end up with a tough cake. Here are more reasons why your homemade cake isn't light and airy.
5
Heat the milk and butter
6
Heat milk and butter in a small saucepan until the butter melts. Gradually add the milk and butter mixture to the batter and beat until combined. Don't overmix! Editor's Tip: In this step, heat the milk just until the butter melts and a thin skin forms on the surface. This technique is known as scalding, which occurs when the milk reaches around 170°. Don't let the milk boil, or you may inadvertently scramble the eggs when you add the hot milk to the cake batter.
7
Pour the batter into a greased 13x9-inch pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool on a wire rack before serving.
