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Hot Milk Cake
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Recipe Information
from Emeril Live

Martha Purdy

Serves/Makes:1 12 by 17-inch sheet cake

  • 1/2 cup (125 ml) milk
  • 1 tbsp (15 ml) plus 2 tsp (10 ml) butter
  • 8 large eggs
  • 2 cups (475 ml) plus 2 tbsp (30 ml) sugar
  • 1 cup (225 ml) bleached all-purpose flour
  • 1 tsp (5 ml) baking powder
  • 1/2 tsp (2 ml) salt
  • 1 tsp (5 ml) pure vanilla extract
  • Preheat the oven to 350 degrees (175 C.).
  • Heat the milk and 1 tbsp (15 ml) of the butter in a small saucepan over medium heat.
  • Put the eggs and 2 cups (475 ml) of sugar in a large mixing bowl, and with an electric mixer fitted with a wire whisk beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes.
  • With the machine on low, beat in the warm milk mixture. Sift the flour, baking powder, and salt together in another large mixing bowl.
  • Add the egg mixture and vanilla, fold to mix thoroughly so the mixture is smooth.
  • Grease 12 by 17-inch baking sheet pan with the remaining butter.
  • Sprinkle with the remaining 2 tbsp (30 ml) of sugar.
  • Pour the cake batter evenly into the pan and bake until the cakes spring back when touched, about 15 minutes.
  • Let cool for about 2 minutes.
  • Sprinkle a piece of parchment paper with powdered sugar. Using a thin spatula or knife, loosen the edges of the cakes, then flip onto the paper.
  • Cool completely.

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