Southern Recipe? Hot Milk Cake With Salted Caramel Sauce Recipe - Glen And Friends Cooking
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- Опубліковано 30 вер 2024
- Southern Hot Milk Cake With Salted Caramel Sauce Recipe. People kept requesting a hot milk cake recipe... It's not really something that I've come across here in Toronto. Or at least if I've had it, no one said "This is a hot milk cake". After some research into Southern hot milk cake recipes, I settled on this; and it was amazing! Truly this is a great vanilla sponge cake recipe.
Cake Ingredients:
500 mL (2 cups) sugar
4 large eggs
310 mL (1¼ cup) milk
85g (6 Tbsp) butter
500 mL (2 cups) all-purpose flour
6 mL (1¼ tsp) coarse salt
10 mL (2 tsp) baking powder
10 mL (2 tsp) vanilla extract
Method:
Preheat the oven to 165ºC (325°F).
Grease a 9x13" cake pan.
Beat the eggs and sugar together until they're light and fluffy.
In a pan on medium heat, bring the milk and butter almost to a boil.
Stir together the flour, salt, and baking powder.
Add the flour mixture to the egg mixture; beating just enough to fully combine.
Remove the pan with the milk and butter from the heat, add the vanilla and stir the mixture until the butter is completely melted.
Slowly mix the hot milk mixture into the cake batter, until smooth and well combined.
Pour the batter into the prepared pan.
Bake for 40 to 45 minutes, or until a cake tester comes out clean.
Place on a rack to cool.
Salted Caramel Sauce
Ingredients:
250 mL (1 cup) sugar
15 mL (1 Tbsp) corn syrup
125 mL (½ cup) heavy 35% cream
30 mL (2 Tbsp) butter
Coarse salt to taste
Salted Caramel Sauce Method:
In a pan set on medium heat, combine the sugar and corn syrup; stir to combine.
Cook, stirring occasionally until the sugar has turned an amber hue, approximately 10 to 12 minutes.
Meanwhile, warm the cream.
When the sugar has caramelized, slowly whisk in the warm cream.
Continue simmering and stirring until smooth.
Whisk in the butter, and then the salt, to taste.
Serve warm.
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You're really killing it with all the great content. We appreciate you!
Killing what? Who are "we" ?
@@m.s103 it's a common colloquialism my dude
Just wanted to say I really appreciate the way you end your videos with an image of the food and the recipe/method so we can easily screenshot! Happy rainy morning to you from London Ont ☕️
Thanks @Gypsy Heart The full recipe is also always in the description box for an easy cut / paste.
Gypsy Heart Hi from another GaFC fan in London 😊
I remember this cake! My mom made this! She called it milk sponge & used it for berry short cake - strawberry, blueberry, black berry, raspberry- what ever was in season! I completely forgot about this as at some point she switched to biscuits! Nummy cake & fond memories, thanks Glen!
Such a great cake with fruit!
Now I want to try this! Strawberry shortcake!!! Great idea!
@@iristio927 Pretty good with a rhubarb sauce as well!!
Everybody's gangsta until somebody pours milk out of a bag
B A G B O I S
Silent002 BAG BOIS, whatcha gonna do? Whatcha gonna do when they come for you
I miss bagged milk
We don't have bagged milk anymore; Yougoslavia fell apart and then we got Tetra Pak cartons... 😆
😂
Love Julie’s comment upon entering: “My timing is good!” It always is 😊
if shes anything like me she was probably hovering around in the next room listening carefully for when the foods ready
Yummmmm....... I could see this with lemon curd.
Love the videos Glen!! keeping me entertained during lockdown in Scotland!
Interesting I've never tried or heard of this before. I cheat with the sauce, use can of condensed sweet milk. Peace.
One person disliked this video probably cried over spilled milk.
You guys are so wholesome, love it.
While I appreciate the blue electrical tape, everyone knows that's a KitchenAid mixer. :-D
Yeah I know. Long story.
@@GlenAndFriendsCooking No doubt. They're missing a great advertising opportunity, imo. $100 a video to remove the tape.
I had been wondering about that haha.
Yeah it only makes it more obvious. :).
Let me guess... they weren't happy about the repair video.
My mother in law gave me this recipe in 1967, when I first got married. I always make it in two pans and sandwich them together with icing or cream. For a chocolate cake, I replace some of the flour with cocoa powder and add 1 tsp instant coffee.
Love your channel. I am living in the UK now, but I was born and bred in Central Africa and then moved to South Africa. That cake recipe is still my go to cake.
In line with simple cakes I wish to share this recipe. I found this a number of years ago on what was then a simple web site. This site has now grown to a excellent site. Marie Rayner now has hundreds of recipes. This one is my frequently made favourite. Give it a try. It is amazing. cookeatshare.com/recipes/magic-custard-cake-741948/external. "Glen and friends' we recently found you and we are impressed. Keep up the excellent presentations. Why do we like your show? Straight forward presentations. Well filmed. Many truths debunked. Great simple recipes.
I like to use hot milk cake for Tres Leche cake.
Oh i have an idea. Sandwich it with some fudgy caramel candy and cover the whole thing in chocolate like a twix bar, except that its cake instead of biscuit
I sometimes bake two on parchment then put a layer of jam in the middle between the two layers.
My mother made these maybe once every couple of months-I've always been told it's a mid-Atlantic regional thing. We usually use a tube pan for it and top it with either powdered sugar, or a simple glaze. I've actually made a couple during quarantine! Glad to see you try it!
Just last night I watched another chef make hot milk cake (Preppy Kitchen) and tonight I watched yours. Both looked great and quite simple. Your caramel sauce was a pleasant addition. Thank you, Glen. - Marilyn
I just finished watching Nadiya's Time to Eat on netflix and want to make her skillet cookie this weekend and now I want to make this cake as well!
Brissy Girl I just discovered that show and everything looks so delicious. She had at least 2 recipes using something called “double cream”. Somehow I knew heavy whipping cream wouldn’t always be a good substitute. So I did my research and apparently “double cream” is something available in the UK that is nearly impossible to find in the US. Apparently not even local diary’s have it. The difference between double cream and heavy whipping cream is the double cream is 40+% fat and heavy whipped cream is 30+% fat. She has this mouse recipe and I don’t know if US heavy whipping cream will do it justice
Huh, this is called a "sugar cake" in Swedish (sockerkaka) and is super common :)
I grew up with hot milk cake with dark chocolate icing.
Straight to LIKED videos, so I can find the recipe again!
I don’t like caramel, so I wonder how lemon or orange curd would taste on this cake. I need to try it.
Ohhh homemade lemon curd😍😍‼️‼️
Lemon curd sounds wonderful! 🤩
Powdered sugar and milk as a glaze works really well. Add a bit of vanilla and you’re gold.
kmb3100 ... Thanks. I don’t like vanilla (can’t even stand the smell of it, but I could add lemon or orange or raspberry, etc, like I usually do for that icing.
Cake with sauce reminds me of the cottage pudding my mother used to make. Recipe in an old Fannie Farmer cookbook.
I need that recipe! 😊 My mum made cottage pudding too!
Isn't flour, baking powder and salt just Self-Raising flour?
Yes it is. But you don't get this everywhere ^^ maybe that's why he made it himself :)
Yes.
Sometimes it's better to just keep Plain / All Purpose on hand and add the baking powder yourself, since keeping Self-Raising around for too long will degrade it so it doesn't rise as well. Plus with how hard it is to find flour at the moment, it's best to have 2 bags of Plain than 1 of each, so you can be more versatile.
@@FloschiX it's better to mix yourself as you can control each element. I've never understood why you wouldn't as it's very easy to do yourself and can adapt to whatever you are making.
He has a video a few months or years back on the channel explaining that not all self raising/self rising flours are the same, as some countries and areas don’t have salt in them. So when making a recipe like this, it’s much easier to start with plain flour and mix it yourself, which will give you a consistent result no matter where you are in the world.
I've recently started watching your channel - many great things to see here! For a genoise, I've used the Gretchen's Bakery recipe (and method) for years. It also makes a wonderful base for Lamingtons. Thank you for all the videos!
I've started to become quite a fan of your videos. I love the friendly, lighthearted tone.
It would be an awesome base for fresh fruit and whipped cream :)
I'm not a fan of coconut, either :) This looks fun. Coming back to watch again.
And, maybe try baking it this time.
I would love to see you make Hershey's old fashioned fudge, I remember making this on the farm as a child, well my caregiver made it, lol....it was the beating near the end I could never get right, but the taste ! omg, I have never had a better fudge since since then, can it be beaten with a stand mixer? I just rememeber it being so hard to get right.
I feel stupid, at first I thought you meant your caregiver beat you for trying to eat the fudge and NOT that you couldnt beat the fudge right
I would serve this with an easy lemon sauce. This looks delicious!
Glen and Jules, a Video idea. Linzertorte. Almost all recipes for this dessert use 2 cups of flour and one cup of nuts. I found the result to doughy, and reversed the proportions, 2 cups of nuts to 1 of flour and the result was much more flavorful. Perhaps a side to side comparison of the standard recipe and this variation. my recipe 2 cups chopped nuts (almonds traditional), 2 cup flour, half cup sugar, 1 egg yolk, half cup salted butter, pinch nutmeg, 1 tea vanilla. combine to form a moldable dough, either make a pie, form the base with half, fill with jam, make lattice top over jam (make logs and push into jam) paint with egg white. or make cookies (thumbprint or hearts for valentines day) bake 350F,180C pie half hour cookies 10-12m. Hope this is useful. All the Best Jim Oaxaca
I made this hot milk cake (yesterday) and it was GREAT!! I topped it with a lemon glaze, YUMMY!! Thank you for teaching me this recipe.
I made this cake yesterday and it is really good, easy to make. I didn’t make the caramel sauce because I was serving it with ice cream. I put the rest in the freezer after cutting it up into squares, and I will make the sauce later as my husband thought it was plain on its own. I disagree though and really liked the flavour and the spongy texture.
Hi Glenn, my mother made a cake, without a written recipe, that she called 'cottage pudding'. This was basically a one-egg cake recipe spooned into a mixture of hot water, butter and brown sugar in a cake pan. I would love it if you or your readers would have a real recipe for this.
My family’s hot milk cake is a little different with almond, vanilla and lemon extract, baked in a tube pan. There’s a glaze to pour on before turning the cake out of the pan. This caramel sauce looks amazing, though, so I’m going to have to try it!
I went through a phase where this was the only kind of cake I would make. Such a simple cake with a unique taste. Maybe I will revisit sans the caramel. Thanks for bringing back the memories.
What a pleasant surprise! I have my grandmother’s nanny’s recipe dating all the way back to the very early 1900s. Hot Milk Cake has been a family favorite of ours, but I have to admit I don’t know anyone in my “circles” that has ever even heard of it. Wonderful to see you made it! Ours calls for 5 eggs, and to bake it in a tube pan. We don’t beat it as much, but I like the idea of that so I will try that technique the next time I make it. Love the addition of salted caramel. If I may give you a tip: the cake is best the next day, toasted with butter.
Try Yorkshire Curd Tart - it’s the precursor to cheesecake (I’m told) and when done right, it’s beautiful. serve warm with a good cup of hot (Yorkshire) tea.
Oh I bet that would be lovely with caramelised apples as a nice dessert with some custard poured over, might have to give that a try when I next buy some apples.
Sounds good.....our was a little different but being called that....my mom used to make chocolate cake ...cooled it...then spoored hot milk on it....was really good and still make it once in awhile.
Betty Crocker has it in her cookbook. My mother and grandmother would make it then frost with a coconut and Carmel sauce then broil for a FEW minutes. The frosting tastes like candy. Oh, so good.
My mother always made hot milk cake with a ganache coating. Or she cut in squares, put vanilla ice cream in the middle, and homemade fudge sauce on the top. Yummy!
Hey Glen. Was wondering if you had a nice waffle crisp or waffle cookie 😋 recipe. Sherri
Melt some butter and brown sugar then carmelize pineapple. You could have a pineapple right side up cake.
You do good work, Man. Keep it up. Dullards are loud and annoying, but unimportant. Ignore them.
This looks like cheesecake and babka mixed together. Babka is probably called in English as sandcake or something.
i love you glen and watch you almost everyday but did you really just cover the brand name of your kitchen aid mixer?
We are the 3rd generation making this.
I never get tired of it..great show..p.s. hot milk cake is perfect for strawberry shirt cake
I use hot milk sponge cake for strawberry shortcake base....must try the caramel sauce.
I think it would be very good to poke holes all over the top of cake and pour the Carmel sauce all over cake so it drizzles all down inside. Yum. But still looks good to pour on your own piece of cake to.
The pour of the batter reminds me of the boiled water chocolate cake my mom made. So moist and so good but you would look at the pan before and wonder just how it was going to work out. I think this one looks really good and could handle a ton of flavors.
Just watched the waffle video. Have you tried the hot milk cake batter in the waffle maker or would it be too thin? Might be a little messy.
Never heard of this type of cake until now I will make this
I'm thinking you could cut up some strawberries and sprinkle a bit of sugar in to draw out the juice and then use that as a topping for the cake.
This reminds me of making a chocolate cake w/ boiling water to make it all fudgy and gooey; I wonder if this is kind of like a vanilla version
I love hot milk sponge cake. I use it for tres leche, and it is delish with caramel
My mother makes a hot milk cake. Delicious. She is 101 yrs old.
My blueberry cornbread muffins have a very very thin better similar to this cake only I think it's a little bit thinner than this cake.
Why would you not put the butter in with the sugar before the cream?
We think it's kind of a drag
That you have to go there
to get milk in a bag
a corn syrup with the brand name 'beehive' .... got it.
I have never seen a hot milk cake before. I will have to try it.
Isn'f milk + butter =cream?
You could use it to make a tres leches cake and call it a quatro leches cake.
I wonder if I could make this in a Bundt cake pan ? 🤔
Would think this batter would work in a Bunt Pan?
Is that what we call “Butterscotch sauce” in the UK?
Steep the milk with a few cardamom pods perhaps
1 cup hot milk 3 eggs 2 cups of flour 14lbs of sugar
I have a hot milk cake recipe for trifle. It is really delicious.
It makes a big difference heating the milk?
looks a little like a tres leches / gooey butter cake
This looks quite lovely! Yummm!
Is caramel sauce with salt butterscotch?
Oh god delish how on earth do you two stay so slim!
I have not even watched this yet and I like it lol
Totally ridiculous 3 cups of sugar ! Too much sugar ! I can’t eat this it would make me sick ! Inviting thumbnail !
Yes eating the whole pan would make you sick, or eating this everyday would also make you sick... that’s the thing with this type of dessert; you are meant to have a small piece at the end of a meal on an occasional basis. Not the whole thing, and not every day.
Please make Malva Pudding Glen
Although the procedure is quite different, it looks and sounds a lot like Japanese/Chinese Castella Sponge cake (or "cotton sponge cake"). Do you two think they're quite similar in taste/texture or am I off base?
A little less delicate, but I ended up making it when what I wanted was a Castella. Both are pretty subtle in flavor. The milk cake is more of a fruit pairing cake, but if you left the honey brushing off the Castella, they would be somewhat similar. Hot Milk might be a little moister but it's been a while since I've had a good Castella.
It funny how we say something different,,,,,, caramel for instance 🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧
My great grandmother made this, she was from Northern England, she called it pudding cake.
My grandmother called it depression cake, much like Chomeur Pudding from Quebec. Sometimes we had it with Maple syrup, yummy.
After 3 years of desire..I’m finally gonna make caramel sauce with my home made whisky vanilla bean extract!!! Thank you for the confidence to dive in and “don’t worry about it”. ❤
Excellent as always Glen! You might try taking the egg/sugar foam further. You can also try warming the mixture on a bain-marie to maybe 75C and then whipping for 10-15 minutes. You'll get a really soft foam that nearly fills the bowl.
Those of us using headsets really appreciated you switching to a wooden spoon. Lol, cake looks fantastic tho
I never asked, but I noticed your BAG of MILK! ;)
sort of gave away a bit about where you are located. ;)
My Mom made this often, served it with a powdered sugar design on top, or strawberries. Love watching this channel, from Buffalo, NY!
My grandmother (97) and her sisters all made hot milk cakes. This has always been our go-to family cake for any occasion, but we make a really lovely fudge icing. My grandmother says that the women in our family only have “so many good hot milk cakes” in us before they begin to make cakes that don’t turn out right, and she passed the baton onto my mom before she made her first bad cake! My mom didn’t even give me the recipe until I was about 25 for that reason too. I love the superstition, and carrying on the family tradition. Will have to try the salted caramel variation sometime.
Glen, where can one buy a cool blue knife/spatula (used to cut cake in baking pan? Is it plastic or silicone?
That one is plastic - and for the life of me I have no idea where it came from. It's one of those things I saw and bought 5 of.
Absolutely love Glen and his educational style of cooking. Have made many of your recipes recently. I watch Glen for main dinner meals and Joy of Baking for dessert. Two extremely talented Canadians. Keep up the good work Glen and Jules!
Great video, Glen. You guys seem a little down. I hope all is well. Quarantine is certainly dragging along with no end in sight. Sending neighborly love from the USA.
The recipe I have for this has it made in 2 cake pans, then stacked with jam between the layers and powdered sugar on top. I've made it in a rectangular pan like Glen did here, with just powdered sugar on top and it's simple but very tasty and delicious. Reminds me of a lighter pound cake.
Oh cool. My mom said my grandmother used to make hot milk cake and it was her, "There's someone coming up the driveway!" fast cake. I've never had it so now I feel like I should try it.
It looks like a sponge cake
Mmmm! I grew up with this cake! When my Dad taught me to make it, I swear I made one ever other day. Lol. Ours was made in a loaf pan and the batter was just a smidge thicker. I'm gonna make one tomorrow now that I've seen this 😁👍
Well I am so glad you tried this classic cake! We call it Hot Milk Sponge. Its a traditional birthday cake in our family since I was little and probably before that. We put fresh fruit slices and whipped cream on it. Peaches and cream is the favorite, but cooked strawberry rhubarb sauce is good too, or fresh strawberries. We like the light freshness of this kind of cake for special occasions.
My family has two variations of this named after an aunt call the recipe tanta Greta’s hot milk cake 4 or 6 eggs. Always done in Bundt pan. It was a Sunday special served with fresh fruit
Looks so much like the coffee cake we make here in Baltimore Maryland, USA sans cinnamon swirls in the cake. Looks so yummy
My mom made a version for years. It rose more than this. I haven't made it in ages. Great as cupcakes and is all she ever used for Strawberry shortcake. The cut up berries and sugar drawing the juices out of the berries. Cake cut in half with the berries and fresh whipped cream. Repeated on top. This recipe has been around the maritimers for years. She was born in 1912 and made this from the time she was a girl.
Nom nom 😁👍
Thinking Nutmeg and/or maybe Cinnanmon would spice it up (not that it seems there's anything wrong with it as it is)
Looks awesome...great cake for these pandemic times...well cake is good anytime..!!!