Hot Milk Cake

GOOD FOOD IS GOOD MOOD

I am a pistriophile. A pistriophile is someone who loves baking and baked goods. Nothing lifts my mood than baking a homemade cake. As I sit to pen down this recipe; sitting down by the window with a cup of strong coffee, coupled with the rich smell of this Hot Milk Cake coming to life in the oven and the heavy rain, it is a perfect  day ? Hot Milk Cake is so flavorsome, fluffy and light that once you bake this you will be left for wanting more

This cake is a simple and old fashioned cake, but the taste and texture will surprisingly amaze you. A versatile cake which can be devoured as it is or it can be used as base for other desserts. The technique differs a bit than the other traditional sponge cakes.

A note about Ingredients:

Flour : I have used all purpose flour. I always sift flour, baking powder, and salt before using it. Sifted flour is lighter than the un sifted one. Sifting breaks up large lumps and also aerates it.

Butter- You can use any butter you have. If you have salted butter skip the salt, if not add in the salt. The salt brings out the flavor in the cake.

Hot Milk – Butter Mixture:This recipe involves addition of hot milk and melted butter into the batter unlike the other cakes which require creaming butter and sugar together. The addition of the hot mixture to the batter is what gives the cake the required ‘lift’ along with the eggs.

Eggs- Use room temperature eggs since they beat well. The important step is beating the eggs for 5 minutes. This incorporates tons of air bubbles into the mixture.The baking powder added expands these air bubbles while the cake is baking.

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Hot Milk Cake

Recipe by Samrudhi MaheshCourse: Dessert, UncategorizedCuisine: World, Baking, CakesDifficulty: Easy

Servings

10-12

servings

Prep time

15

minutes

Cooking time

40

minutes

Total time

55

minutes

A tender and fluffy tea time cake.

Ingredients

• • 2 cups all-purpose flour ( Maida)

• • 2 teaspoon baking powder

• • ¼ teaspoon salt (skip if using salted butter)

• • 2 cups granulated sugar

• • 4 eggs at room temperature

• • ½ cup of unsalted butter

• • 1 cup milk

• • 1 teaspoon vanilla extract

Directions

• Preheat the oven to 180° C/350°F. Line your baking tin with butter paper.
• In a medium bowl, sift together flour, baking powder, and salt. Skip salt if using salted butter.
• Whisk eggs and sugar with your electric beater or a hand whisk. Add in the vanilla extract.
• Once the egg and sugar mixture has tripled in volume, add in the dry ingredients.
• In a small saucepan over low heat, add the milk and butter. Let the butter melt. When you notice small bubbles, take it off the heat and set it aside.
• Slowly add the hot milk mixture to the batter, mixing on low speed until incorporated.
• Pour the batter into the prepared pan and bake for 30- 35 minutes. A toothpick inserted into the middle of the cake should come out clean, with a few crumbs attached, but do not over-bake. As each oven is different check after 30 minutes.
• Cool in the pan for 10 minutes before inverting onto a cooling rack or serving plate to cool completely.

Notes

• You can slice this cake into layers and frost it with the frosting of your choice.
• You can use any baking tin just remember to fill the tin about 3/4th leaving enough room for the cake to expand and rise as it bakes. If the pan is fuller the batter may spill over the sides of the pan and if it is not filled enough, the cake may dense or flat
• This cake can be stored in the refrigerator for 4-5 days and frozen up to 2 months, wrapped in a cling film.
• You can reduce the amount of sugar if you like.
• Add in few chopped nuts if you prefer.
• This recipe can be halved to make a single layer cake.

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SUGGESTED SERVINGS

You can serve this cake with a dollop of your favorite ice cream, or whipped cream and even along with fresh fruits.

This dainty treat, made from simple ingredients is fine-grained, moist, high-rising, and wonderfully tasty. I am sure you will not regret baking this. I just can’t stop raving about how good this cake is?

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