Hot Milk Cake – a delicious recipe with flour, baking powder, soy, margarine, eggs, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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 350u00b0 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.
795
kcal
Calories
12
g
Fat
151
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 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, and more.
Yes, Hot Milk Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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