The Daley Question

Looking for hot milk cake

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Vintage baking

Vintage baking (Lambert / Getty Images / January 1, 1955)

Editor's note: Chocolate milk sauce: Heat 1 1/2 cups chocolate milk to the boiling point. Combine 1/4 cup sugar, 2 tablespoons flour and a dash of salt. Gradually add chocolate milk, mixing well. Cook over low heat, stirring constantly until thickened and smooth. Add 2 tablespoons butter and 1/2 teaspoon vanilla; mix well. Serve warm or cold.

Golden sponge cake

A recipe from the Evaporated Milk Association served as the basis for a Mary Meade column that ran Aug. 14, 1967.

1 3/4 cups sifted regular flour

2 cups sugar

1/2 teaspoon salt

2 1/4 teaspoons baking powder

4 eggs, separated

1 teaspoon lemon extract or vanilla

1 cup evaporated milk

Confectioners' sugar

1.Sift flour with 1 cup of the sugar, the salt and baking powder. Set aside. In small bowl of electric mixer beat egg whites until they hold peaks but are not dry. Add 1/2 cup of the remaining sugar and beat well; set aside.

2.In large bowl of mixer add remaining 1/2 cup sugar to egg yolks, together with flavoring (lemon extract or vanilla). Beat until very thick and pale yellow.

3.In small saucepan heat evaporated milk to simmering. Beating constantly to blend, gradually pour the hot milk into the egg yolk mixture. Add flour mixture, beating to blend well. Fold egg whites into batter. Turn into greased 9-inch tube pan. Bake in a preheated slow oven, 325 degrees, until done, about 1 hour.

4.Invert cake in pan on cooling rack and allow to cool. When cold, loosen with spatula and turn onto rack. Dust with confectioners' sugar.

Do you have a question about food or drink? E-mail Bill Daley at: wdaley@tribune.com. Snail mail inquiries should be sent to: Bill Daley, Chicago Tribune, 435 N. Michigan Ave., Chicago 60611. Twitter @billdaley

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