Recipe From cooking.nytimes.com
Provided by Robin Finn
Categories breakfast, brunch, dinner, main course, side dish
Time 15m
Yield 10 pancakes
Number Of Ingredients 9
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.
Recipe From foodnetwork.com
Provided by Food Network
Yield Makes two 6 inch cakes
Number Of Ingredients 8
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Jun 19, 2020 Directions Combine buttermilk, flour, sugar, farina, oil, egg, vanilla, baking powder, baking soda, and salt in a bowl. …
5/5 (36)
Total Time 15 mins
Servings 6
Calories 293 per serving
- Combine buttermilk, flour, sugar, farina, oil, egg, vanilla extract, baking powder, baking soda, and salt in a bowl. Beat using an electric mixer on low until just combined.
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