Hot Milk Cake
Notes: Serve wedges of plain cake with crushed, sweetened berries, or cover the layers with your favorite frosting.
How to Make It
Step 1
1
In a bowl, mix flour and baking powder.
Step 2
2
In a 1-quart glass measure in a microwave oven at full power (100%), or in a 1- to 1 1/2-quart pan over medium heat, warm soy milk with 1/4 cup margarine until margarine is melted, stirring occasionally.
Step 3
3
In another bowl, with a mixer, beat eggs, sugar, and vanilla until foamy. Add flour and milk mixtures. Stir to mix, then beat until well blended.
Step 4
4
Lightly coat 2 cake pans (each 9 in. wide) with margarine. Pour batter equally into pans.
Step 5
5
Bake in a 350° oven until top of cake is browned and springs back when lightly pressed in the center, about 25 minutes (about 20 minutes in a convection oven). Invert cake from pans onto racks. Serve warm or cool.
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 cup plain soy or other nondairy milk
About 1/4 cup (1/8 lb.) margarine or butter
4 large eggs or 1 cup egg substitute
2 cups sugar
2 teaspoons vanilla
Directions
Step 1
1
In a bowl, mix flour and baking powder.
Step 2
2
In a 1-quart glass measure in a microwave oven at full power (100%), or in a 1- to 1 1/2-quart pan over medium heat, warm soy milk with 1/4 cup margarine until margarine is melted, stirring occasionally.
Step 3
3
In another bowl, with a mixer, beat eggs, sugar, and vanilla until foamy. Add flour and milk mixtures. Stir to mix, then beat until well blended.
Step 4
4
Lightly coat 2 cake pans (each 9 in. wide) with margarine. Pour batter equally into pans.
Step 5
5
Bake in a 350° oven until top of cake is browned and springs back when lightly pressed in the center, about 25 minutes (about 20 minutes in a convection oven). Invert cake from pans onto racks. Serve warm or cool.
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