HOT MILK SPONGE CAKE I
We make this, and top it with Broiled Coconut Topping! Really easy!
Provided by ZOOKIE
Categories Desserts Cakes Sponge Cake Recipes
Time 1h
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square pan.
- In a large mixing bowl, beat eggs for 4 minutes with electric mixer. Gradually add sugar; beat until light and fluffy, 4 to 5 minutes.
- Whisk together the flour and baking powder, and add to egg mixture until just combined.
- In a saucepan, heat 1/2 cup milk and 2 tablespoons butter until butter is melted. Gradually pour into the batter, mixing constantly. Pour into prepared pan.
- Bake in preheated oven until cake is golden and a toothpick inserted in the center of the cake comes out clean, 20 to 25 minutes.
- Remove cake from oven; preheat oven's broiler.
- Beat 1/4 cup brown sugar and 2 tablespoons butter until combined. Stir in milk to desired consistency. Stir in coconut and nuts. Spread over warm cake. Broil 4 inches from heat for 3 to 4 minutes, till golden.
Nutrition Facts : Calories 271.4 calories, Carbohydrate 42.6 g, Cholesterol 56.5 mg, Fat 10 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 5.1 g, Sodium 128.2 mg, Sugar 30.8 g
HOT MILK CAKE
Make and share this Hot Milk Cake recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 47m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Beat eggs on high until thick, (5 minutes).
- Gradually add sugar and beat until light and fluffy.
- Combine flour and baking powder.
- Add to batter and beat on low until smooth.
- Add vanilla.
- In saucepan, heat milk and butter just until the butter melts.
- Add to batter, beat until combined.
- Pour into a well-greased 13x9 pan.
- Bake for 35 minutes.
- Test for doneness.
Nutrition Facts : Calories 408.9, Fat 14.8, SaturatedFat 8.7, Cholesterol 109.2, Sodium 227.4, Carbohydrate 63.3, Fiber 0.8, Sugar 40.1, Protein 6.5
HOT MILK CAKE
This simple, old-fashioned milk cake tastes so good it will surprise you! As I remember my mom's delicious meals, this dessert was always the perfect ending. Mom always used "a dash of this and dab of that" to come up with what we thought was "the best"! -Rosemary Pryor, Pasadena, Maryland
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to batter beating on low speed until smooth. , In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat just until combined. , Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool on a wire rack.
Nutrition Facts : Calories 254 calories, Fat 9g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 154mg sodium, Carbohydrate 39g carbohydrate (26g sugars, Fiber 0 fiber), Protein 4g protein.
HOT MILK COCONUT CAKE
Grew up having this cake as an after school treat. My mom made it often, easy too make and coconuty.
Provided by Treena
Categories Dessert
Time 50m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix ingredients 1 thru 7 together and place in greased square pan(9x9) .
- Bake 30 minutes at 350.
- Topping: mix ingredients 8 thru 11, spread on cake and broil till bubbly.
- (few minutes).
COCONUT TRES LECHES CAKE
Tres Leches Cake, popularized in many Latin countries, is one of my favorite cakes; sweet, super moist and rich, but not heavy. It's typically made with a yellow or white cake that gets soaked with three types of milk: evaporated milk, sweetened condensed milk and whole milk or cream, and topped with fluffy whipped cream. I wanted to make a non-dairy version, so I went with a blend of almond and coconut milk and topped it with coconut whipped topping. It gives this cake a tasty and unique flavor twist. I also opted for a box cake mix for the batter to save time. I hope you love it as much as I do!
Provided by Katie Lee Biegel
Categories dessert
Time 11h35m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Bake the cake in a 9-by-13-inch baking dish, following the package instructions. Let cool for 30 minutes.
- In a large bowl, whisk together the almond milk, sweetened condensed coconut milk, coconut milk and vanilla.
- Poke holes all over the cake. Pour the milk mixture over the top, a little at a time, letting it soak, so that the liquid doesn't overflow. Cover and let soak in the refrigerator for at least 10 or up to 24 hours. (The cake should have absorbed all of the liquid, and there should be no liquid pooled on the top or sides.)
- Spread the whipped cream evenly over the cake, then sprinkle the toasted coconut all over the top. Serve chilled or at room temperature.
HOT MILK CAKE
I originally found the comfortingly named "hot milk cake" in a collection of old New England recipes and have been using it ever since. Milk and butter give it a tender crumb with a sturdy texture and, unlike many traditional white cakes, which often can be dry, this hot milk cake is moist and flavorful. Hot milk cake is technically a sponge cake made with the addition of baking powder and a large amount of butter. The texture is stronger than most sponges-it stands up beautifully to buttercream-but still light and airy enough to absorb a syrup, without becoming gummy or grainy. That means you can flavor it in many different directions or serve it on its own with berries and whipped cream. Hot milk cake is often used as the base for wedding cakes. This is a challenging cake, in that there are a couple of steps you need to manage simultaneously. The key to success lies completely in temperature control, so it is crucial that you have an instant-read thermometer at the ready. Two separate mixtures that started hot are combined only when they have cooled to the same room temperature. Using a thermometer will help ensure the proper emulsification of the subtly special batter.
Provided by Food Network
Yield Makes two 6 inch cakes
Number Of Ingredients 8
Steps:
- Liberally butter two 6-by-3-inch cake pans and dust with flour. Tap out the excess flour. Preheat the oven to 350 degrees F. Sift together the flour, baking powder, and salt into a bowl and set aside. In a saucepan over medium-low heat, combine the butter and milk and heat, stirring occasionally, until the butter is melted, 3 to 4 minutes. Alternatively, in a microwave-safe bowl, combine the butter and milk and microwave on high at 10-second intervals, stirring between each, until the butter is melted. Pour the milk mixture into a large bowl. Set aside and let cool to slightly above room temperature; an instant-read thermometer should register between 80 and 85 degrees F. You want the milk and butter to remain incorporated, so whisk the mixture occasionally and vigorously while it is cooling and up until you add it to the batter. In the top pan of a double boiler or in a bowl for a bain-marie, whisk together the sugar, eggs, and vanilla. Fit the top pan or bowl over (but not touching) simmering water in the bottom pan or a saucepan and gently warm the mixture, stirring, just until the sugar is dissolved and the thermometer registers 110 degrees F, about 10 minutes. Pour the egg mixture through a medium-mesh sieve into the bowl of a stand mixer. Fit the mixer with the whisk attachment and whisk on high speed until the mixture is light and fluffy and has cooled to slightly above room temperature (between 80 and 85 degrees F), about 10 minutes. (Note: The batter becomes more stable as the mixture cools; this is an important factor in creating a cake with good structure.) Stop the mixer. Add the sifted dry ingredients and mix until just incorporated, preferably by hand, lifting and folding in from the bottom center. Or, use the mixer set on low and whisk just until incorporated, about 5 seconds. Using a rubber spatula, scrape down the sides of the bowl and mix again just briefly by hand or machine. The batter should be smooth. Check the milk mixture to make sure it is fully cooled, then slowly pour it into the batter, whisking on low speed. Stop mixing as soon as the batter is well blended and smooth. Remove the bowl from the mixer, scrape down the sides of the bowl again, and fold by hand a few times with the spatula. Divide the batter between the prepared pans. Bake until the cakes are golden brown and a tester inserted in the center comes out clean, 30 to 35 minutes. Transfer to wire racks and let cool in the pans for about 20 minutes. When the cakes are cooled enough to handle the pans but still a tad warm to the touch, carefully run an offset spatula around the edges of the pans to loosen them, then invert the cakes onto the racks and remove the pans. Let cool for about 30 minutes longer. Wrap the cakes tightly in plastic wrap and refrigerate to ensure that the interiors are completely cooled before decorating, at least 1 hour or for up to 3 days. To freeze, wrap tightly in a second layer of plastic wrap and store in the freezer for up to 2 months.
HOT MILK SPONGE CAKE
Make and share this Hot Milk Sponge Cake recipe from Food.com.
Provided by GothicGranola
Categories Dessert
Time 45m
Yield 9-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F.
- In mixing bowl, beat eggs.
- Add sugar and vanilla.
- Beat until light.
- In a separate bowl, combine flour, baking powder and salt.
- Fold dry ingredients into egg mixture.
- In a small saucepan, bring milk and margarine to a boil.
- Slowly add milk mixture to batter, stirring carefully.
- Pour into greased and floured cake pan (7 x 12 inch or 9 x 9 inch).
- Bake 30-35 minutes.
- I often make this into a lemony cake. I add the zest of one lemon to the cake batter, and use the juice of the lemon with icing sugar to make a glaze.
Nutrition Facts : Calories 163.8, Fat 1.7, SaturatedFat 0.5, Cholesterol 47.3, Sodium 133.8, Carbohydrate 33.9, Fiber 0.4, Sugar 22.4, Protein 3.4
HOT MILK CAKE
This cake, my mom did it for each of my birthdays. It was always glazed with a mocha glaze. Upon my request.
Provided by Boomette
Categories Dessert
Time 1h2m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Heat the milk until it's boiling (2 1/2 minutes in microwave at HIGH). Add the butter. Set aside.
- In another bowl, beat the eggs and add the sugar in small quantities.
- In a bowl, sift the flour, baking powder, salt and add to egg mixture.
- Pour the hot milk to the egg mixture-flour and add the vanilla. With a mixer, mix well until smooth.
- Pour the batter in an ungreased tubular pan.
- Cook in the oven at 350 F for 45-50 minutes until golden.
- It could be 2 round pans.
- If you double the recipe, cook in a rectangular pan 45 minutes.
Nutrition Facts : Calories 2007.3, Fat 46.5, SaturatedFat 23.7, Cholesterol 721.2, Sodium 1593.2, Carbohydrate 354.6, Fiber 5.1, Sugar 201.8, Protein 44.5
PINEAPPLE COCONUT HOT MILK CAKE
This is a recipe that I've been meaning to make. It comes from Fearless Baking by Elinor Klivans. The time to cool the cake before icing is not included.
Provided by mianbao
Categories Dessert
Time 1h20m
Yield 1 9x13 inch pan, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350º F.
- Grease and line a 9-by-13-inch baking pan.
- Sift the flour, baking powder, and salt together.
- Heat the milk and butter over medium heat just until the butter melts and the milk is hot (150º F).
- Beat the eggs and sugar until thick and light colored.
- Add the vanilla.
- Stir in the flour mixture.
- Slowly add the hot milk mixture, mixing just until smooth.
- Fill the prepared pan and bake for 45 minutes or until a cake tester comes out clean.
- Cool briefly in the pan, then loosen the cake by running a knife around the edges.
- Remove liner and cool on a wire rack.
- Make the frosting: Beat the butter, cream cheese, vanilla, and rum until they are smooth.
- Add the confectioners' sugar 1 cup at a time and beat until smooth.
- Mix in crushed pineapple.
- Frost the top and sides of the cake.
- Cover top and sides of the cake with coconut, pressing it into the frosting.
Nutrition Facts : Calories 659.7, Fat 29.5, SaturatedFat 19.3, Cholesterol 134.8, Sodium 274.1, Carbohydrate 93.7, Fiber 1.4, Sugar 74.8, Protein 7.1
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