Strawberry Scalded Milk Cake
(adapted from Mrs. Joe Montgomery’s recipe card)
2 eggs
1 3/4 cups sugar
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 cup scalded strawberry milk
1/4 cup butter
Preheat oven to 350°F. Butter and grease two cake pans, set aside. Beat the eggs, vanilla and sugar until fully combined (I used a whisk). In a separate bowl, sift together the flour, baking powder and salt. Add flour to egg mixture, mixing until just combined. In a small sauce pan, heat milk until almost boiling (there will be a little steam and a few small bubbles on the side of the pan), add butter and turn off heat, stirring until butter is fully melted. Pour scalded milk/butter into the batter, stir until combined. Bake for about 35 minutes, until done.
Whipped Cream Frosting
1 package cream cheese, room temperature
1/3 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups heavy cream
food coloring (optional)
Necco wafers (optional decoration)
In the bowl of a stand mixer, beat the cream cheese, sugar, vanilla and almond extract until smooth. With the mixer on medium speed, slowly pour in the heavy cream. Whip until the cream holds a stiff peak, about 3 minutes. Lastly, add the food coloring if using. Decorate the cake after it’s fully cooled.
