If you want a simple fluffy and soft vanilla cake that you can easily make at home, ‘Hot Milk Cake’ is simply the cake recipe to go for, plus I must add that it is cheap to make!
Here is a simply cake recipe that can make a great base for layer cakes and trifle. Why not try it out!
ABOUT HOT MILK CAKE
Hot milk cake which dates back from the early 90s is made with flour, sugar, eggs, baking powder, butter and hot milk. This cake has a pound cake fine grained texture, because of the fine mixture of the hot milk and butter.
This cake recipe has continued to grow in popularity due to it’s simplicity. History has it that hot milk cake grew in popularity during the era of the great depression when families survived on so little. Grandmothers and mothers managed the little they had to feed their family, while the last of the day’s milk was saved and used to make this simple cake for special occasions.
Personally, I like this cake recipe because even when the sugar content is reduced to a minimal (for people that can not tolerate much sugar taste), the end product still comes out so unique and outstanding.
HOW TO MAKE HOT MILK CAKE FLUFFY AND SOFT
Getting the perfect soft and fluffy hot milk cake is easy but sometimes some people miss out on getting the desired end product they want. One of the vital thing to note when trying out this cake recipe is “ensure you measure out your ingredients properly, even before you start incorporating them together”.
Another thing is to ensure that your eggs are at a perfect room temperature, and not ice cold for better aeration. Properly beat eggs for about 10 minutes best results achieved with an electric handmixer.
In addition, use the proper cake flour instead of the conventional all purpose flour, it will make a huge difference in the cake texture. Ensure you sift the dry ingredients together into a bowl (flour, baking powder and salt), this is to ensure clumps removal, dry mixture lightening, and proper mixture into the cake batter. You can sift up to four times to further ensure that the mixture is light.
Also grease down your baking pan, so as to immediately pour in your cake batter without much waste of time. Do not forget to properly preheat your oven to the right temperature; this is to ensure that you start baking promptly to avoid having a dense cake.
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DIFFERENCE BETWEEN HOT MILK CAKE AND THE CONVENTIONAL SPONGE CAKE
I will dare say that conventional sponge cake lovers will switch and linger when they taste a nicely made hot milk cake /my opinion anyway/.
Hot milk cake gets it’s unique taste and flavour from scalded milk. The major difference between the two cake recipes is that the conventional sponge cake recipe does not contain a leavening agent like baking powder while the hot milk cake recipe does. Also the whole egg is whipped together while making the hot milk cake, as against whipping the egg white differently and the egg york differently in a sponge cake recipe.
THE BEST TYPE OF MILK FOR HOT MILK CAKE
Like the name of the cake connotes, ‘hot milk cake‘ milk is a vital ingredient in getting the perfect cake taste, texture and look. As an important and vital part of the cake recipe, the kind of milk used matters, and should be choosen deliberately.
According to reports from different bakers and cooks, regular milk is best used in this cake recipe, as a fallen cake will be the end product when substituting other types of milk for regular milk even if the leavening agent is adjusted.
Plus I must add that I personally achieved the best hot milk cake when I used the regular milk.
In a nutshell, use regular milk for this cake recipe for a better end product!
250 ML (1 cup) regular milk
30 grams (2 tsp) unsalted butter
250 grams (2 cups) baking flour or all-purpose flour
1 cup (200 grams) granulated sugar
2 large eggs
1 tsp (5 ML) baking powder
1 tsp (5 ML) vanilla extract
2.5 ML (1/4 tsp) salt
- Preheat your oven to 350° F (160° C)
- Grease your baking pan with butter, and dust with flour. Also ensure your line the bottom of the pan with parchment paper. Set aside
- In a dry bowl, sift your dry ingredients (flour, baking powder and salt)
- In a heat absorbable bowl, pour in your milk
- Place a sauce pan with water in it on a low heat source. Proceed to place your milk bowl into the sauce pan and stir
- Add in your butter and vanilla extract into the milk, and continue to stir until the butter desolves. Set aside (remember that this should be done on low heat)
- In another bowl pour in your egg and sugar. Using an electric handmixer, whip the mixture until very light and fluffy. Ensure that the mixture doubles in volume, if not more
- Add your whipped egg mixture into your milk and butter mixture. Set aside.
- Gradually fold in your dry ingredients into your wet Ingredient.
- Pour in your cake batter into your already creamed and flour dusted baking pan.
- Bake for 40-45 minutes or until golden brown at 150° C
- When a cake tester is inserted in the middle, it should come out clean.
- Remove from the oven and transfer cake to a cooling rack.
- Serve when cool with any desired type of topping and drink.
- Your hot milk cake will come out soft, fluffy, and when gently pressed it will spring back.
If you will be using salted butter, kindly exempt adding salt to your mixture