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1917-1945: Hot Milk Sponge Cake

January 4, 2018

 

 

Happy New Year! 

 

I didn't make a cake to eat on New Year's Eve, but on New Year's day, I made my first cupcakes of 2018. Because cupcakes are easier to share than a whole cake, I often modify recipes. Sometimes it works, and other times, it's not so great. This was one of those times where the cake wasn't perfect, but it wasn't horrible. The recipe called for egg yolks. The cake's texture was a bit of. I've had this happen before, and I think it's because of the altitude. If I decide to make these into cupcakes again, I would consider using at least one whole egg. 

 

As you know, I've been working through American Cakes. I took some time off from baking a cake a week--life just got too busy--and I skipped ahead in the book so that Sam could make a sort-of-modern cake for my birthday. Going back in time, the Frances Virginia Hot Milk Sponge Cake with Lemon Filling from American Cakes was popular in the 1930s and 40s. I like lemon, but I should've known I wouldn't like this lemon filling. I'm not a fan of custard or pastry cream. This filling reminded me of one of those. Made with egg yolks and boiled on the stove, the texture is almost like a pudding, except not. I think it's the egg yolks that makes me not like custards and pastry cream. 

 

The frosting was perfect (recipe to come), but make sure you have a candy thermometer and a mixer close to your stove or a hand mixer. If you don't intend on eating what you made within a day, I don't recommend the boiled frosting. The remaining cupcakes are weeping--the frosting is losing it's structure and looks like it's melting. 

 

 

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