Broiled Cake
A light and fluffy cake with a tender crumb, featuring subtle vanilla flavor. Its broiled top gives a slight crispness, making it perfect for casual gatherings or dessert. Suitable for those who enjoy classic baked treats with a simple, homemade touch.
Ingredients
Instructions
- Beat eggs until fluffy.
- Add sugar and dry ingredients (flour and baking powder) to the eggs and mix well.
- Melt the butter and pour it into warm milk, then add vanilla.
- Combine the milk mixture with the egg mixture and stir until smooth.
- Pour the batter into a 13 x 9-inch baking pan.
- Bake in a 350°F oven for about 30 minutes.
Tips & Substitutions
For a lighter texture, separate the egg whites and beat them until stiff peaks form, then fold them into the batter at the end. If you're out of baking powder, you can substitute with 1 teaspoon of baking soda and 1 teaspoon of vinegar. Consider adding lemon zest or almond extract for a flavor twist.
Serving Suggestions
Serve the broiled cake with a dusting of powdered sugar or a drizzle of Cream Coconut Icing for added sweetness. It pairs beautifully with fresh berries or a scoop of vanilla ice cream for dessert. For a brunch option, consider serving alongside Favorite Drop Biscuits for a delightful spread.
Storage & Reheating
Store any leftover broiled cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Broiled Cake contains roughly 434 calories, with 1g protein, 18g carbohydrates, and 25g fat. It is an excellent source of vitamin A (23% of the Daily Value), and a good source of calcium and vitamin C.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. To maintain fluffiness, consider using a mix of half whole wheat and half all-purpose flour.
What can I do if my cake is too dry?
If your cake turns out dry, you can moisten it with a simple syrup made from equal parts sugar and water boiled until dissolved. Brush it over the cake before serving to add moisture.
Can I add fruit to the batter?
Absolutely! Adding fresh or frozen fruit like blueberries or diced peaches can enhance the flavor and texture of the cake. Just fold them in gently before pouring the batter into the pan.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).