Hot milk cake
It is served every year at the Anne Arundel County Historical Society annual Strawberry Festival at Baltimore-Washington International Airport.
It is also a traditional quick one layer cake served in the Southern U.S., topped with fruit, powdered sugar icing, or boiled coconut topping.
Hot milk cake gets its distinctive flavor from the scalded milk that is the liquid component of the batter. It differs from traditional sponge cakes in that it does contain baking powder as leavening, and the eggs are beaten together whole instead of whipping the yolks and whites separately.
The basic recipe most commonly found for Hot Milk Cake is as follows:
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.
- ^ Tracy Newman. "Benson-Hammond House Opens its Doors for Annual Strawberry Festival". Press Releases. http://www.bwiairport.com/press_room/press_releases/117/. Retrieved August 24, 2005. [dead link]
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