I stumbled upon this recipe when searching for a cake using lots of eggs and milk. It is extremely light, yet firm enough to hold any filling or topping...more like a sponge cake. I did adapt the recipe a bit according to the ingredients at hand and it turned out great.The original recipe can be found here http://www.tasteofhome.com/recipes/hot-milk-cake. The cake on its own was a bit too sweet for my family's palate but the flavour and texture won them over...so will try next time with a little less sugar.
Ingredients
- 5 eggs
- 2 cups sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all purpose flour
- 2 1/4 teaspoon baking powder
- 1 1/4 cups milk
- 2 tablespoons fresh cream
- 100 gm butter
In a large bowl, beat eggs on high speed for 5 minutes or more until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Sift flour and baking powder and gradually add to batter; beat at low speed until smooth.
In a small saucepan, heat milk, cream and butter just until butter is melted. Gradually add to batter and beat just until combined.(the milk mixture should be warm)
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-16 servings.