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Sweet Milk Cake and Dark Caramel Sauce

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My hens have realized spring has sprung. I went out to the coop this evening to find 6 eggs! Everyone had laid today so I had to cook up something delightful to celebrate.

I came up with this real, dark, and rich caramel sauce to begin with. It’s ok, I ran 5 miles today so I decided to indulge a little. Then I just couldn’t sit there and gulp down the caramel without a vehicle for it to ride on. Mercy, no! I searched until I found this old recipe and of course I can’t just leave well enough alone. Nope I always tweak a recipe to suit me. I hope you try that on occasion.

Sweet Milk Cake

The cake is a light and simple sponge cake despite the fact that it calls for 6 eggs, but there is no butter and no oil. No kidding! Just some simple and very fresh ingredients and you have got a grand dessert. Don’t let a few extra little steps deter you, this goes pretty fast.

  • 6 large eggs, separated, room temp.
  • 1 1/4 cups sugar
  • 1 cups milk
  • 1 cup Half and Half
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups cake flour, sifted
  • 2 teaspoons baking powder
  • 1/2 teaspoon cream of tartar

Directions

  1. Preheat the oven to 350 degrees . Grease and flour a 9-by-13-inch baking dish. Using an electric mixer, beat the egg yolks with 1 cup sugar on low speed until combined, then increase to high and beat until fluffy, 4 to 5 minutes. Add milk, half and half and the vanilla; beat gently until combined. Fold in the flour and baking powder.
  2. Clean the beaters well. In a medium bowl, beat the egg whites until foamy, about 30 seconds. Add the cream of tartar and beat until soft peaks form, about 1 minute. Beat in the remaining 1/4 cup sugar until stiff peaks form, 2 to 3 minutes.
  3. Working in batches, fold the egg white mixture into the yolk mixture until just combined. Pour into the prepared baking dish. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Prepare caramel sauce while cake is baking. When cake is done, let cool for 45 minutes.

Caramel Sauce

Heat a skillet or sauce pot on medium heat. Add 1 stick butter and 1 cup dark brown sugar. Heat until it boils gently. Remove from heat and gently add 1/2 cup Half and Half. Be careful to add this slowly, and stirring constantly. This can tend to “spit” at you, so be slow and and steady. Then add 1 teaspoon of pure vanilla. Check the consistency. If it is too thick, add more half and half until it is just how you like it.

When cake has cooled, cut yourself a huge hunk and drizzle sauce all over it. Eat. Enjoy!

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