Hot Milk Cake With Lemon Filling And Boiled White Frosting Recette

Indulge in a taste of Atlanta history with this nostalgic Hot Milk Cake recipe! Inspired by the Frances Virginia Tea Room (Collier Building, Atlanta – open until 1962), this recipe delivers a moist, tender cake, bursting with zesty lemon filling and topped with a luscious boiled white frosting. Relive the charm of a bygone era with each delightful bite. Perfect for afternoon tea or a special occasion!

Préparation 30 min

Cuisson 75 min

Calories 539.1 kcal

Protéines 12g

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Hot Milk Cake With Lemon Filling And Boiled White Frosting

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Hot Milk Cake With Lemon Filling And Boiled White Frosting

Eggs
Sugar
Flour
Milk
Butter
Baking Powder
Salt
Pure Vanilla Extract
Almond Extract
Egg Yolks
Water
Lemon Juice
Lemon Rind
Egg Whites
Cream Of Tartar

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Comment préparer Hot Milk Cake With Lemon Filling And Boiled White Frosting

Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
Gradually add the dry ingredients to the wet ingredients, alternating with the hot milk, beginning and ending with the dry ingredients. Mix until just combined.
Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool completely before adding the lemon filling.
**For the Lemon Filling:** Combine lemon juice, sugar, eggs, and butter in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 10-12 minutes).
Let the lemon filling cool completely.
Spread the cooled lemon filling evenly over the cooled cake.
**For the Boiled White Frosting:** Combine sugar and water in a saucepan. Bring to a boil over medium heat, without stirring, until the sugar dissolves and the syrup reaches 240°F (115°C) on a candy thermometer.
Meanwhile, beat egg whites in a clean, grease-free bowl until stiff peaks form.
Slowly drizzle the hot syrup into the beaten egg whites while beating on high speed until the frosting is thick and glossy.
Stir in vanilla extract.
Spread the boiled white frosting over the lemon filling.
Let the frosting set before serving and enjoy!

Nutrition Information (Approximate per serving)

Sodium

13 g

Sugar

334g

Fat

33g

Carbs

34g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Preparation Low Protein Healthy Desserts Cakes Dietary Cake Fillings And Frostings Low In Something 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Hot Milk Cake With Lemon Filling And Boiled White Frosting ?

Hot Milk Cake With Lemon Filling And Boiled White Frosting prend environ 105 minutes du début à la fin — environ 30 minutes de préparation et 75 minutes de cuisson.

Combien de calories contient Hot Milk Cake With Lemon Filling And Boiled White Frosting ?

Hot Milk Cake With Lemon Filling And Boiled White Frosting contient environ 539.1 calories par portion, avec environ 12 g de protéines, 34 g de glucides et 18 g de lipides.

De quels ingrédients ai-je besoin pour Hot Milk Cake With Lemon Filling And Boiled White Frosting ?

Les principaux ingrédients de Hot Milk Cake With Lemon Filling And Boiled White Frosting sont Eggs, Sugar, Flour, Milk, Butter, Baking Powder. Consultez la liste complète avec les quantités ci-dessus.