Hot Milk Cake

Notes: Serve wedges of plain cake with crushed, sweetened berries, or cover the layers with your favorite frosting.

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Makes 12 to 14 servings

Recipe from


Nutritional Information

Calories 242
Caloriesfromfat 21 %
Protein 4 g
Fat 5.7 g
Satfat 1.1 g
Carbohydrate 44 g
Fiber 0.5 g
Sodium 141 mg
Cholesterol 61 mg


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


1. In a bowl, mix flour and baking powder.

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.

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.

4. Lightly coat 2 cake pans (each 9 in. wide) with margarine. Pour batter equally into pans.

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.


April 1999
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