Hot Milk Cake

From the King Arthur Flour Baker's Companion

This golden, fine-grained, single-layer cake, an American classic, can be eaten as is; frosted; or sliced, split, and filled and topped with fruit, or a whipped cream or pastry cream filling.  Of course, the main reason this cake is such a favorite around here is that it is such an excellent way to showcase your home-made jams, jellies and preserves. Portable, simple and delicious - the perfect picnic or tea cake.

Simply slice the the baked and cooled cake into two layers, spread one half (cut side up) generously with jam and place the other cake half (cut side down) on top. Sprinkle generously with powdered sugar.

Breakfast of champions in a bowl with milk!

It's prepared very much like a sponge cake, though the addition of heated milk helps to set the protein in the eggs, meaning they're more easily able to hold onto the air you've beaten into them.

3 large eggs
1 1/2 (10 1/2 ounces) cups sugar
1 teaspoon vanilla extract
3/4 cup (6 ounces) milk
1 tablespoon butter
1 1/2 cups (6 1/4 ounces) unbleached all-purpose flour or cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt

Preheat the oven to 325 degrees F.

In a large bowl, beat together the eggs and sugar until very thick; the batter should fall from the beaters in a thick ribbon.  Beat in the vanilla.

While you're beating the eggs and sugar, heat the milk and butter in a small saucepan to just simmering.  Add the hot milk to the egg mixture in a slow, steady stream as you continue beating.

In a separate bowl, whisk together the flour, baking powder, and salt.  Fold the dry ingredients into the wet ingredients, stirring until they're just combined.

Pour the batter into a lightly greased 9 x 9-inch cake pan.  Bake for 55 minutes to 1 hour, until the cake is a deep golden brown and starting to pull away from the sides of the pan.  Remove the cake from the oven and cool it in the pan for 10 to 15 minutes.  Run a knife around the sides of the pan, if necessary, and invert the cake onto a serving plate.

Nutrition information per serving
:  2 1/4 x 2 1/4-inch piece, 52g
132 cal ~  12g fat ~ 3g protein ~ 9g complex carbohydrates ~ 17g sugar ~ 54mg cholesterol ~ 126 mg sodium ~ 45mg potasium ~ 29RE vitamin A ~ 1 mg iron ~ 61 mg calcium ~ 46 mg phosphorus