Hot Milk Cake With Lemon Filling and Boiled White Frosting

READY IN: 1hr 15mins
Recipe by Carol V.

This is another recipe that I fondly remember from the Frances Virginia Tea Room which was located on the third floor of the Collier Bldg in Atlanta until 1962.

Top Review by Kay Campion

This recipe is a winner. Really good with or for an afternoon tea. I also liked using the filling and frosting substituting lime juice in filling and grated lime peel. I was glad I had a candy thermometer (also deep fat frying thermometer in one) so I knew when to pour the hot syrup over the stiff egg whites. It can be tricky. For the Hot Milk Cake I used lemon juice & grated lemon rind. But for the new Key Lime Cake mix I substituted the lime. Both were great & used for different occasions.

Ingredients Nutrition


  2. Preheat oven to 350 degrees.
  3. Beat eggs thoroughly with electric mixer. Gradually ad sugar. Beat until fluffy. Sift flour 2 times. Add, beating thoroughly. Place Milk and butter in small saucepan and let come to a boil. Add immediately to flour mixture and beat until cool (8-10 minutes). Batter will be quite thin. Sift in remaining 1 tablespoon flour, baking powder and salt. Add floverings. Beat 1 minute more. Pour (about 1 cup batter per pan) into 3 well-greased and floured 9 inch cake pans*. Bake approximately 30 minutes or until tester comes out clean.
  4. * I get sneaky here cause I love Kittencal's pan release, #78579.
  6. Mix dry ingredients. Beat egg yolks with water and juice. Add dry ingredients. Blend well. Cook in double boiler until clear. Remove from heat. Add rind and butter. Spread on layers and stack.
  8. Boil sugar and water until syrup forms thread about 3 inches long when dropped from a spoon, or cook until syrup has reached 238 degrees on candy thermometer. Beat egg whites with salt until stiff. While very hot, pour syrup in fine stream over egg whites. Beat until misture is creamy and reaches spreading consistency. Add cream of tarter and vanilla. Spread on sides and top of cake.

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