Go Back Email Link
Print Recipe

Hot Milk Cake - High-Altitude

Course: Dessert
Cuisine: American
Keyword: baking naturally, Hot Milk Cake, Sponge Cake
Servings: 8 Servings
Author: Don Herman

Ingredients

  • 2 1/4 Cups All-Purpose Flour PLUS 2 Tablespoons
  • 2 tsp Instant Clear Gel Optional
  • 4 lg Eggs
  • 1 1/4 Cups Milk
  • 5 tbsp Butter cubed
  • 1/4 Cup Vegetable Oil
  • 2 Cups Sugar LESS 4 Tablespoons
  • 1 tsp Vanilla
  • 2 tsp Cardamom
  • 1 1/4 tsp Baking Powder double-acting
  • Salt pinch

Instructions

  • Prepare baking pans. Grease and flour 1 13" X 9" pan or 2 8" rounds. You can place a parchment round on the bottom, if necessary
  • In a medium bowl, whisk together flour, Instant Clear Gel, cardamom, salt and baking powder. Set aside.
  • Preheat oven to 365° F
  • In a small saucepan, heat the milk and butter just to a steamy simmer. Remove from heat, stir to melt the butter, cover with lid and drape with a dishtowel to keep warm.
  • In a mixing bowl, beat eggs and sugar on high speed for about 3 minutes, or until the eggs are a light lemon-color and thick.
  • Add the oil, beating on low just to combine.
  • Add vanilla, then gradually add flour mixture, beating on low to combine until smooth.
  • Gradually add the hot milk/butter mixture and beat on low to combine.
  • Pour into prepared pan(s). Tap lightly to disperse just the biggest bubbles. Bake at 365°F for 22 minutes, or until a toothpick comes out clean.
  • Cool in pans for 10 minutes and tap out to cool completely on a cooling rack.