In 1952 the author Dorothy Robertson of The Times Dispatch in Richmond, Virginia, called hot milk cake the little dark dress of cakes: You can dress it up or down and shift it however you need. The cake is adequately fragile to use for a jam roll, but on the other hand it’s tough enough for a filling like baked good cream. Like an incredible dress, however, the hot milk cake (additionally called hot milk wipe) doesn’t actually require embellishing it’s tasty in any event, when eaten plain. Similarly as I’d instinctually go to my LBD on an evening when I want an outfit quick, the blistering milk wipe is the cake I heat when I need to prepare a pastry on the fly.

Most wipe cakes are particular to make. With a chiffon, you must separate egg whites from the yolks, whisk the whites into a lofty meringue with medium-firm pinnacles, then, at that point, delicately overlap it along with the yolks and dry fixings. The genoise? You’ve presumably seen episodes of The Great British Bake Off in which dough punchers endeavor the wipe, manically whisking entire eggs over a water shower, consequences be damned. (The genoise has no leaveners in it and depends on the air circulation of the eggs for its ascent.) Not just are these wipe cakes work concentrated, they additionally frequently require room-temperature fixings, which requires some preparation.

With the hot milk wipe, no part of this matters. There’s compelling reason need to set out your fixings ahead of time; all things considered, you heat milk and spread to the point of boiling. Then, at that point, you whisk eggs until multiplied in volume, gradually pour in the hot milk and margarine, and tenderly overlay in your dry fixings. The combination goes into the broiler to heat, and it’s just as simple as that.