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Hot Milk Cake - Regular 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
  • 2 tsp Instant Clear Gel Optional
  • 3 lg Eggs
  • 1 1/4 Cups Milk Whole
  • 5 tbsp Butter, unsalted cubed
  • 1/4 Cup Vegetable Oil
  • 2 Cups Sugar LESS 2 Tablespoons
  • 1 tsp Vanilla
  • 2 tsp Cardamom
  • 2 1/4 tsp Baking Powder
  • Salt pinch

Instructions

  • Prepare baking pans. Grease and flour 1 13" X 9" pan or two 8" rounds. You can place a parchment round on the bottom, if necessary.
  • In a medium bowl, whisk together flour, Clear Gel, cardamom, salt and baking powder. Set aside
  • Preheat oven to 350° F
  • In a small saucepan, heat the milk and butter just to a steamy simmer. Remove from heat, stir to melt the butter, and cover 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 beginning to become thick.
  • Add the oil, beating on low just to combine.
  • Add vanilla, then gradually add flour mixture and beat at low spead to combine thoroughly.
  • Gradually add the hot milk/butter mixture and beat on low just to combine.
  • Pour into prepared pan(s). Tap lightly to disperse just the biggest bubbles. Bake at 350° F for 30 minutes or until a toothpick comes out clean.
  • Cool in pans for 10 minutes and tap out to cool completely on a cooling rack.