Broiler Cake

I've been reading a fascinating book recently called "Ratios: The Simple Codes Behind the Craft of Everyday Cooking". It's all about the science behind cooking; that what makes a popover different from a muffin or different from a crepe is just the ratio of flour to fat to sugar to eggs, etc. One of the things I've learned is that a basic sponge cake is not all that different from a pound cake. The ratios are the same (both are equal parts flour, fat, sugar and egg) but the difference lies in the order in which the ingredients are mixed. A pound cake starts by creaming together the eggs and butter while a sponge cake starts by beating the eggs and sugar. These methods give a sponge cake its light, airy texture and a pound cake its denser, richer texture. 

Broiler cake is a sponge cake. You start by beating the sugar into the eggs. This creates millions of tiny air bubbles in the batter which expand in the oven, making your cake rise impressively and leaving it full of tiny air pockets, like a sponge. However, my mom always called it a hot milk cake, due to scalding the milk before adding it. 

What makes this cake so special, beyond the delicious sponge, is the topping. You can use coconut or crushed pineapple, or nuts if you wish. Mixed together with butter, brown sugar and cream, the topping is spread over the hot, just-out-of-the-oven cake and then stuck under the broiler for a few, short minutes. The intense heat of the broiler causes the topping to boil, melting the sugars to create a carmelized crust that is brittle on top, but soft underneath, and punctuated throughout with coconut. 

The effect is wonderful. A sweet, moist cake that is light and airy, covered over in a richly, decadent topping of carmelized coconut. And it's easy to make, to boot. A perfect cake to wow your friends or family, or to just have a piece all to yourself while the kids are napping!

Broiler Cake

Makes one 9 x 13 pan

Total Time: About 1 hour

Cake:

6 T. butter

2/3 cup milk

1 1/2 cups flour

1 1/2 tsp. baking powder

pinch of salt

3 eggs

1 1/2 cups sugar

1 tsp. vanilla

Topping:

7 T. butter, melted

1 cup brown sugar

1/2 cup cream

1 cup sweetened coconut (or crushed pineapple, drained)

1/2 cup pecans, chopped (optional)

In a small saucepan, heat butter and milk until butter is melted and liquid comes to a boil. 

Pay attention or it will boil over!

Set aside.

In a medium bowl, sift together the flour, baking powder and salt. Set aside.

In a standing mixer, mix eggs and sugar on medium-high until light and fluffy, about 3 minutes.

Add dry ingredients and mix on low until just combined, about 1 minute.

Pour in hot milk mixture and mix together on the lowest setting. 

Scrape bowl with a spatula to thoroughly combine.

Mix in the vanilla.

Pour into a 9 x 13 pan and bake at 325 degrees for 25 - 30 minutes, until golden brown and a toothpick inserted in the center comes out clean.

While cake is baking, mix melted butter, brown sugar, cream, coconut (or pineapple) and nuts (if using) together with a handheld mixer. Set aside.

As soon as cake comes out of the oven, spread the coconut mixture evenly over the hot cake. 

Then turn the broiler on and place cake right under the broiler. 

Broil for about 5 minutes, until topping is golden brown.

Watch carefully.

Topping will begin to bubble and brown quickly. 

This topping goes from golden brown to burned within a few seconds, 

so it's best to just sit there and watch it! 

Burned broiler cake is such a disappointment.

Let cool before serving. 

Recipe from my momma.