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{{short description|American sponge cake}} |
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{{ref improve|date=March 2013}} |
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{{Infobox prepared food |
{{Infobox prepared food |
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| name = Hot milk cake |
| name = Hot milk cake |
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| image = |
| image = [[File:Hot milk cake01.jpg|300px]] |
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| caption = |
| caption = |
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| alternate_name = |
| alternate_name = |
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| country = [[United States]] |
| country = [[United States]] |
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| region = |
| region = |
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| creator = |
| creator = |
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| course = |
| course = |
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| type = [[ |
| type = [[Sponge cake]], [[Butter cake]] |
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| served = |
| served = |
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| main_ingredient = [[Flour]], [[milk]], [[Egg (food)|eggs]] |
| main_ingredient = [[Flour]], butter, [[milk]], baking powder, sugar, [[Egg (food)|eggs]] |
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| variations = |
| variations = Chocolate, nuts, coconut |
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| calories = |
| calories = |
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| other = |
| other = |
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}} |
}} |
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'''Hot milk cake''' is a |
'''Hot milk cake''' is a [[butter cake|butter]] [[sponge cake]] from [[American cuisine]].<ref name=":0">{{Cite news|url=https://www.chicagotribune.com/lifestyles/ct-xpm-2013-11-19-ct-tribu-daley-question-hot-milk-cake-20131119-story.html|title=Looking for hot milk cake|last=Daley|first=Bill|newspaper=[[Chicago Tribune]]|date=19 November 2013 |language=en-US|access-date=2019-12-24}}</ref> It can be made as a [[sheet cake]] or a [[layer cake]], or baked in a [[tube pan]]. The hot milk and butter give the cake a distinctive fine-grained texture, similar to [[pound cake]]. |
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| ⚫ | Hot milk cake gets its distinctive flavor from the [[scalded milk]] that is the liquid component of the batter. It differs from traditional sponge cakes, such as [[angel food cake]] or [[genoise]], in that it contains baking powder as leavening instead of just egg whites, so it can be made with butter like a [[Victoria sponge]]. The eggs are [[Mixer (cooking)|beaten together]] whole instead of [[Whisk|whipped]] as yolks and whites separately. |
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| ⚫ | |||
==Preparation== |
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It is also a traditional quick one-layer cake served in [[Southern United States|the South]], topped with fruit, powdered sugar icing, or boiled coconut. |
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[[File:Hot milk cake02.jpg|thumb|Hot milk cake batter being prepared]] |
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Eggs are [[creaming (food)|creamed]] with sugar, then flour is added. The milk is heated with butter until the butter has melted. This hot milk–butter mixture is poured into the batter all at once, and the batter is mixed until it cools. The heat begins cooking the eggs while the cake it being mixed.<ref name=":1">{{Cite web |last=Endicott |first=Arianna |date=2023-10-13 |title=Hot Milk Cake Is The Perfect Way To Use Up That Gallon In The Fridge |url=https://www.thedailymeal.com/1418258/use-up-gallon-hot-milk-cake/ |access-date=2024-04-26 |website=[[The Daily Meal]] |language=en-US}}</ref> |
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[[Baking powder]] is added at the last stage before the cake is baked. This method gives the cake a fine-grained texture that is more similar to [[pound cake]] than traditional egg-leavened [[Sponge cake|sponge cakes]]. |
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| ⚫ | Hot milk cake gets its distinctive flavor from the [[scalded milk]] that is the liquid component of the batter. It differs from traditional sponge cakes in that it contains baking powder as leavening, |
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The milk in the cake can be reconstituted from [[powdered milk]].<ref name=":2">{{Cite web |last=Yam |first=Genevieve |date=2022-03-14 |title=Hot Milk Cake Is the Little Black Dress of Cakes |url=https://www.epicurious.com/expert-advice/hot-milk-cake |access-date=2024-04-26 |website=[[Epicurious]] |language=en-US}}</ref> Making it requires less effort and skill than a [[chiffon cake]].<ref name=":2" /> |
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==History== |
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A simple recipe from 1911<ref name=":1" /> is made with sugar, eggs, flour, salt, baking powder and hot milk, with optional ingredients of chocolate, nuts or coconut. Compared to a typical [[butter cake]], a hot milk cake uses fewer expensive ingredients, so it became popular during the [[Great Depression]] and among people coping with the restrictions of [[Rationing#Second World War|rationing during World War II]].<ref name=":2" /> |
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A recipe from [[Ruth Ellen Church]], a former food editor for the ''Chicago Tribune'' (who sometimes wrote under the pen name Mary Meade) was published in 1955.<ref name=":0" /> It has [[Caffè mocha|mocha]]-flavored [[icing (food)|icing]], and is moist and delicate.<ref name="Ray Jonath Frankeny 2011 p. 24">{{cite book | last1=Ray | first1=M. | last2=Jonath | first2=L. | last3=Frankeny | first3=F. | title=Miette: Recipes from San Francisco's Most Charming Pastry Shop | publisher=Chronicle Books LLC | year=2011 | isbn=978-1-4521-0735-6 | url=https://books.google.com/books?id=Paefqk3kgewC&pg=PA24 | access-date=May 26, 2017 | page=24}}</ref> |
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| ⚫ | Hot milk cake has been served every year since 1991 at the [[Anne Arundel County, Maryland|Anne Arundel County]] Historical Society's annual Strawberry Festival at [[Thurgood Marshall International Airport]].<ref>{{cite web | access-date=August 24, 2005|title=Benson-Hammond House Opens its Doors for Annual Strawberry Festival|work=Press Releases|author=Tracy Newman|url=http://www.bwiairport.com/press_room/press_releases/117/ | archive-url=https://web.archive.org/web/20060324055425/http://www.bwiairport.com/press_room/press_releases/117/ |archive-date=2006-03-24 }}</ref> |
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==See also== |
==See also== |
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{{Cakes}} |
{{Cakes}} |
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{{dessert-stub}} |
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[[Category:American cakes]] |
[[Category:American cakes]] |
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[[Category:Sponge cakes]] |
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Latest revision as of 16:03, 26 April 2024
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| Type | Sponge cake, Butter cake |
|---|---|
| Place of origin | United States |
| Main ingredients | Flour, butter, milk, baking powder, sugar, eggs |
| Variations | Chocolate, nuts, coconut |
Hot milk cake is a butter sponge cake from American cuisine.[1] It can be made as a sheet cake or a layer cake, or baked in a tube pan. The hot milk and butter give the cake a distinctive fine-grained texture, similar to pound cake.
Hot milk cake gets its distinctive flavor from the scalded milk that is the liquid component of the batter. It differs from traditional sponge cakes, such as angel food cake or genoise, in that it contains baking powder as leavening instead of just egg whites, so it can be made with butter like a Victoria sponge. The eggs are beaten together whole instead of whipped as yolks and whites separately.
Preparation[edit]
Eggs are creamed with sugar, then flour is added. The milk is heated with butter until the butter has melted. This hot milk–butter mixture is poured into the batter all at once, and the batter is mixed until it cools. The heat begins cooking the eggs while the cake it being mixed.[2]
Baking powder is added at the last stage before the cake is baked. This method gives the cake a fine-grained texture that is more similar to pound cake than traditional egg-leavened sponge cakes.
The milk in the cake can be reconstituted from powdered milk.[3] Making it requires less effort and skill than a chiffon cake.[3]
History[edit]
A simple recipe from 1911[2] is made with sugar, eggs, flour, salt, baking powder and hot milk, with optional ingredients of chocolate, nuts or coconut. Compared to a typical butter cake, a hot milk cake uses fewer expensive ingredients, so it became popular during the Great Depression and among people coping with the restrictions of rationing during World War II.[3]
A recipe from Ruth Ellen Church, a former food editor for the Chicago Tribune (who sometimes wrote under the pen name Mary Meade) was published in 1955.[1] It has mocha-flavored icing, and is moist and delicate.[4]
Hot milk cake has been served every year since 1991 at the Anne Arundel County Historical Society's annual Strawberry Festival at Thurgood Marshall International Airport.[5]
See also[edit]
References[edit]
- ^ a b Daley, Bill (19 November 2013). "Looking for hot milk cake". Chicago Tribune. Retrieved 2019-12-24.
- ^ a b Endicott, Arianna (2023-10-13). "Hot Milk Cake Is The Perfect Way To Use Up That Gallon In The Fridge". The Daily Meal. Retrieved 2024-04-26.
- ^ a b c Yam, Genevieve (2022-03-14). "Hot Milk Cake Is the Little Black Dress of Cakes". Epicurious. Retrieved 2024-04-26.
- ^ Ray, M.; Jonath, L.; Frankeny, F. (2011). Miette: Recipes from San Francisco's Most Charming Pastry Shop. Chronicle Books LLC. p. 24. ISBN 978-1-4521-0735-6. Retrieved May 26, 2017.
- ^ Tracy Newman. "Benson-Hammond House Opens its Doors for Annual Strawberry Festival". Press Releases. Archived from the original on 2006-03-24. Retrieved August 24, 2005.
