Prepare to indulge in a cake that is both effortlessly simple to make and undeniably delicious!
If you appreciate the subtle flavor of shortbread or pound cake, I am confident that you will savor the classic taste of this hot milk cake. Moreover, its delightful springy texture is an attribute that truly distinguishes this confection from other cakes. Scalding the milk not only enhances the richness of the flavor but also contributes to its unique cake texture.
1 1/2 cups sugar
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups milk
1/2 cup butter
2 teaspoons vanilla extract
Preheat oven to 350°F. Mist a 9 x 13-inch baking pan with cooking spray.
In the bowl of a stand mixer fitted with the whisk attachment, beat eggs and sugar until light and fluffy, about 5 minutes. The eggs should be very pale, almost white.
In another bowl, whisk together flour, baking powder, and salt.
Replace the whisk with the flat paddle attachment. Add flour mixture to egg mixture, and mix until fully incorporated.
In a small saucepan, heat milk and butter until butter is melted. Gradually add to batter, beating until combined. Stir in vanilla. Pour batter into baking pan.
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
To serve, simply dust the cake with confectioner (powdered) sugar. Macerated strawberries or sliced summer peaches spooned on top are delicious. But, if you want a sweeter dessert, feel free to top it with chocolate or caramel icing.
NOTE: For cupcakes, line muffin tin with paper liners. Fill cups 2/3 full with batter. Bake for about 20-25 minutes, or until done. Frost with favorite icing.