Homestead Cake Recipe

A while ago I had posted about a new recipe I tried in an attempt to use up some of my surplus milk.  It was a huge success with my family (especially my husband who ate two huge pieces the night I made it!)

I really like this cake in the fact that it provides the opportunity to use an abundance of things you might have on a family farm, eggs, milk, berries or other fruit.  It is also pretty darn simple to make.  Although the original recipe I followed called for using 8 egg yolks in the cream filling, I used less since I don’t have an abundance of eggs at the moment.  I successfully used 2 yolks the first time I made this cake and 4 yolks the second.  My primary reasoning for increasing the eggs in my second batch is that outside of an egg white omelet (which are not popular in my house) I really don’t have any use for two egg whites.  However, by increasing it to four eggs, I know have enough to make a small angel food cake… always thinking.

 

IMG_7650

Reserve eggwhites for angel food cake

 

 

Homestead Cake (Hot Milk Cake)

4 eggs

2 cups sugar

1/2 tsp salt

2 tsp Vanilla extract

2Tbsp butter

1 c. milk

2 cups flour

2 tsp baking powder

Preheat oven to 350’F.  Grease and flour two 9 inch round cake pans.

Sift together the flour and baking powder, (I used a sheet of waxed paper to make for easy pouring) set aside.

In a sauce pan melt the butter in the milk and heat until milk is almost boiling.

In a large mixer bowl beat the eggs until very light and foamy.  Add the sugar, salt, and vanilla.

Add the hot milk immediately to the egg mixture, with the beater running.  Then quickly, with the beater running at low speed add the flour in gradually.  As soon as the flour is incorporated pour the batter into the prepared pans and place in the oven.

Bake for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean.  Remove from oven and cool on a rack for at least 10 minutes.  Run a knife around the edges to loosen the cake and invert onto a rack and allow to fully cool.

While the cake is baking you can start the cream filling.

Vanilla Cream Filling

1/2 c. sugar

2Tbsp corn starch

1/2 tsp salt (original recipe called for 1 tsp, but I found this slightly too salty)

2 cups whole milk or cream (or combination)

2-8 egg yolks (I used 4), lightly beaten

1 Tbsp vanilla

In a pot (I use the same one I warmed my milk in for the cake) mix together the cornstarch, sugar, salt and milk/cream.  Stir constantly over medium heat until mixture starts to thicken.  Briskly whisk a small amount at a time into the eggs to keep them from scrambling (about 1/4- 1/2 cup SLOWLY).  Add the warmed eggs into the pot stirring constantly until thick and just bubbling (about 2 minutes).  Remove from heat and add vanilla.  Allow to cool before filling the cake.

To assemble the cake place on round on the serving platter of your choice.  Spread the cream over the center of the cake, only spreading a thin coat to the edges, when you put the second layer on the filling will push to the outside.  Chill until ready to serve and top with powdered sugar, or fruit of your choice!

 

Looking for other awesome weekend ideas?  Check of FiestaFriday.net!  The wonderful hosts will make sure you find something inspiring!

2 thoughts on “Homestead Cake Recipe

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