Elsie's Hot Milk Cake
65
Minutes
 16
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Elsie's Hot Milk Cake
65
Minutes
 16
People
Add to Shopping List
This recipe is in your Shopping List
Print Recipe
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I want to cook for: people
Unit:
Ingredients

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Instructions
  1. Prepare the oven: Preheat your oven to 350°F (175°C). Grease a 13x9-inch baking pan with butter or cooking spray and set aside.
  2. Beat the eggs: In a large mixing bowl, beat the 4 large eggs on high speed for about 5 minutes, or until the eggs become thick and lemon-colored. This step ensures your cake has a light and airy texture.
  3. Add sugar and vanilla: Gradually add the 2 cups of sugar to the eggs, continuing to beat the mixture until it becomes light and fluffy. Then, beat in 1 teaspoon of vanilla extract to add flavor.
  4. Incorporate the dry ingredients: In a separate bowl, combine the 2 ¼ cups of all-purpose flour with the 2 ¼ teaspoons of baking powder. Gradually add this dry mixture to the egg mixture, beating on low speed until smooth and fully incorporated.
  5. Heat the milk and butter: In a small saucepan, heat the 1 ¼ cups of Borden’s 2% Reduced-Fat Milk and the 10 tablespoons of cubed butter over medium heat. Stir occasionally until the butter is completely melted, then remove from heat.
  6. Combine the wet and dry mixtures: Gradually add the melted butter and milk mixture to the batter, beating just until everything is well combined. The milk will add moisture, while the butter ensures a rich, tender texture.
  7. Bake the cake: Pour the batter into the prepared 13x9-inch baking pan, spreading it evenly. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  8. Add powdered sugar: Once the cake has cooled completely, sift about 1/4 cup of powdered sugar over the top for a light, decorative finish. For an even layer, use a fine-mesh sieve or sifter to sprinkle the sugar evenly across the surface.
Ingredients

Share this recipe with your friends!

[social_warfare]
Instructions
  1. Prepare the oven: Preheat your oven to 350°F (175°C). Grease a 13x9-inch baking pan with butter or cooking spray and set aside.
  2. Beat the eggs: In a large mixing bowl, beat the 4 large eggs on high speed for about 5 minutes, or until the eggs become thick and lemon-colored. This step ensures your cake has a light and airy texture.
  3. Add sugar and vanilla: Gradually add the 2 cups of sugar to the eggs, continuing to beat the mixture until it becomes light and fluffy. Then, beat in 1 teaspoon of vanilla extract to add flavor.
  4. Incorporate the dry ingredients: In a separate bowl, combine the 2 ¼ cups of all-purpose flour with the 2 ¼ teaspoons of baking powder. Gradually add this dry mixture to the egg mixture, beating on low speed until smooth and fully incorporated.
  5. Heat the milk and butter: In a small saucepan, heat the 1 ¼ cups of Borden’s 2% Reduced-Fat Milk and the 10 tablespoons of cubed butter over medium heat. Stir occasionally until the butter is completely melted, then remove from heat.
  6. Combine the wet and dry mixtures: Gradually add the melted butter and milk mixture to the batter, beating just until everything is well combined. The milk will add moisture, while the butter ensures a rich, tender texture.
  7. Bake the cake: Pour the batter into the prepared 13x9-inch baking pan, spreading it evenly. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  8. Add powdered sugar: Once the cake has cooled completely, sift about 1/4 cup of powdered sugar over the top for a light, decorative finish. For an even layer, use a fine-mesh sieve or sifter to sprinkle the sugar evenly across the surface.