Hot Milk Cake with Lemon Filling and Boiled White Frosting
Indulge in the nostalgic charm of this Hot Milk Cake with Lemon Filling and Boiled White Frosting, a show-stopping dessert that's as elegant as it is comforting. Featuring a tender, sponge-like cake made with warm milk and a touch of vanilla, this recipe stands out with its light, airy texture. Nestled between the delicate layers is a luscious, tangy lemon curd filling that provides a vibrant contrast to the sweetness of the cake. Topping it all off is a glossy boiled white frosting, whipped to perfection for a pillowy finish. Whether you're celebrating a special occasion or treating yourself to something extraordinary, this delightful combination of bright citrus and cloud-like sweetness is sure to impress. Ideal for spring gatherings, holidays, or any time you crave a classic cake with a zesty twist!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 4 units Large eggs
- 2 cups Granulated sugar
- 1 cup Whole milk
- 4 tablespoons Unsalted butter
- 2 teaspoons Vanilla extract
- 1.5 cups Prepared lemon curd or lemon pie filling
- 2 units Egg whites
- 1 cup Granulated sugar (for frosting)
- 0.25 cup Water
- 0.5 teaspoons Light corn syrup
- 1 teaspoons Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt, and set aside.
In a large bowl, beat the eggs on high speed for 3-5 minutes until thick and lemon-colored. Gradually add the sugar, continuing to beat until the mixture becomes light and fluffy.
In a small saucepan, heat the milk and butter over medium heat until the butter has melted and the mixture is hot but not boiling. Remove from heat.
Add the dry flour mixture to the egg mixture in three parts, alternating with the hot milk mixture, beginning and ending with the dry ingredients. Mix gently to combine.
Stir in the vanilla extract, being careful not to overmix.
Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Once the cakes are cool, spread the prepared lemon curd or lemon pie filling evenly over the top of one cake layer. Place the second layer on top.
To prepare the boiled white frosting, combine the granulated sugar, water, and corn syrup in a small saucepan. Cook over medium heat until the sugar dissolves and the mixture reaches 240°F (soft ball stage) on a candy thermometer.
Meanwhile, beat the egg whites in a clean, grease-free bowl until soft peaks form.
With the mixer running on low speed, slowly pour the hot sugar syrup into the beaten egg whites in a thin stream. Increase the mixer speed to high and beat until the frosting is thick, glossy, and forms stiff peaks.
Mix in the vanilla extract and continue to beat just until fully incorporated.
Frost the top and sides of the assembled cake generously with the boiled white frosting, creating peaks and swirls as desired.
Let the cake stand at room temperature for at least 30 minutes before serving to allow the frosting to set. Slice and enjoy!
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 227 mg | 10% | |
| Total Carbohydrate | 77.9 g | 28% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 60.4 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 90 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
