Hot milk cake

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I am a big fan of cake without icing. This cake seems to be the perfect cake sweetness to not be covered in icing.

A few key points to this are as follows:

Jiggle cake to test firmness before using a toothpick. The cake will deflate if it is not ready.

Make sure to use a stand mixer.

The order of the ingredients in this recipe is very important.

 

4 eggs

2 cups sugar

2 cups flour plus 1 tablespoon

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon vanilla

1 cup whole milk

1 stick butter

 

Fully grease and flour a 13×9 pan or two 9 inch round pans. Preheat the oven to 350 degrees.

Place the eggs and sugar into a mixer and beat on speed 3/10 for 5-6 minutes until light and fluffy in color.

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While this is mixing, heat the milk and butter in a saucepan on medium heat until fully melted but not boiling.

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Add the flour and baking powder into the egg mix. Mix on the lowest speed for 30 seconds.

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Add the heated milk. Mix on low 2-3 minutes. It will become very liquidy.

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Immediately pour the mixture into the prepared pan.

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Bake for 25-35 minutes. The center of the cake will not jiggle when ready to test. Ultimately remove when a toothpick inserted into the center is clean. Cool in pan at least 10-15 minutes before inverting it onto a wire rack.

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