Too much milk in my household of two and not enough time to drink it can be a problem. To avoid dumping sour, rotten milk down the drain, I went on a Pinterest rabbit trail and found this simple solution.

What’s the best part? This traditional American recipe was found on Yesterdish. These people rescue recipe boxes in America and preserve what they can. It seemed fitting that food and recipes were rescued in this case.

It’s moist and delicate, perfect for an afternoon tea and cake. This was served with plenty of fresh berries and a generous amount of cream. You can also smother it with a light, creamy icing. The cake is sweet enough as it is.


This recipe makes a lot of cake, and it uses 1 cup of milk. It was suggested that I bake it in two pans, but I chose to go with one. As I waited to get the middle cooked, I slightly overbaked it. This resulted in sides that could have been moister. It was still a tasty cake despite the fact that it had a few flaws.

This is the original recipe from Yesterdish, Recipe From the Box of L.R. Winston-Salem in North Carolina. Below, I have written it and converted it to grams.

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  • Four eggs
  • Sugar 2 cups (440g).
  • 1 tsp vanilla
  • Unsifted Plain Flour, 2 Cups (250g).
  • 2 tsp of baking powder
  • Use a pinch of salt
  • 1 cup milk
  • Butter Stick (115g).

* Since I wrote this blog, I’ve played around with the sugar content of the recipe. This cake can be made with less sugar (350g/1 3/4 Cup). It will still have a soft and fluffy texture.


  1. Add sugar gradually and continue beating eggs until they are light lemon. Continue to beat. Add vanilla.
  2. Mix the flour, baking powder, and salt. Heat the milk and butter together until both are hot.
  3. Mix the flour and egg mixture. Add hot milk and butter. Pour quickly into 9-inch greased cake pans lined with baking paper. Bake at 190degC for 25 minutes or until the cake is done.
  4. Serve with a sprinkle of icing, a dollop of cream, and some fresh berries.

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