The
Request:
"My grandmother made this layer cake about 2-3 times a week. She called it hot
milk cake and it was the best - moist and buttery with a sponge cake
consistency. When grandma was older, she finally wrote out the recipe for me,
but unfortunately by then, her memory was not always intact. I've made the
recipe from her instructions but it was awful. Very heavy - totally not to eat.
Perhaps your members/readers will know of the recipe for Hot Milk Cake. Thanks
so much. Kathy"
Editor’s Note: Apparently this cake is not an easy one – several sources
have said that it is not unusual for your first few attempts at
this cake fail to rise before and that beating the eggs very well is important.
Hot Milk Layer Cake
4 eggs
2 cups sugar
2 cups all-purpose flour
2 teaspoons baking powder
Pinch of salt
1 vanilla extract or other flavoring
1 cup milk
1/4 pound (1 stick or 8 tablespoons) butter
Preheat
oven to 350 degrees. Grease and flour two 8- or 9-inch cake pans.
Beat eggs
well -- until light (5-10 minutes). Gradually add sugar and beat until light and
fluffy. In separate bowl, combine flour, baking powder and salt. Add to creamed
mixture and fold together. Heat milk and butter in a saucepan until hot. Add hot
milk mixture and vanilla to cake batter and stir until combined, then pour into
prepared pans. Bake 25 to 30 minutes, or just until a toothpick inserted in the
center comes out clean. Cool on a wire rack. Frost with favorite icing.
Makes two
8- or 9-inch layers.
Hot
Milk Sponge Cake
(This recipe is a little vague, probably baked in a 9 by 13” pan.)
3 eggs, beaten well
Add:
1 level cup sugar
¼ tsp salt
1 cup flour
Beat together
Add 1 tsp baking powder and beat again.
Add 1 tsp vanilla or other flavoring, beat.
Heat together 1 T. butter and ½ cup milk. Let boil up and pour
over above mixture. Beat for 2 minutes and bake quickly (25-30 minutes) at 350
degrees – depending on size of the pan.
