This Hot Milk Cake is nicely milky, perfect for those who love milk ( obviously! ). They are easy to make, easy to assemble and last of all and most importantly, easy to enjoy.
It only requires simple ingredients that you would probably already have on hand, and needs no special skills or equipment to make. Even if you are not a frequent baker, as long as you have cooked or baked at least once in a while and actually attempted making some food yourself, I am confident that you will have at least 3-4 out of the 8 ingredients! That is almost 50%!
Let me explain to you the ingredients I used, and how they are different from other cake recipes, hence attaining the name Hot Milk Cake.
First of all, the amount of milk in this recipe. Obviously, it is named a Hot Milk Cake, with a Milk within the name of the recipe, because there is a large proportion of milk as compared to other ingredients! Furthermore, as you would have noticed, with the exception of vanilla extract, there is simply no other flavourings introduced.
Yes, you got that right. The main bulk of flavour comes from the milk, and the vanilla. How great is that?! This is definitely a recipe perfect for getting rid of expiring milk! Never waste milk any more!
Furthermore, in this recipe, we adding in the scalded milk that is fused with the melted butter immediately into the batter. Hence, this gives the Hot Milk Cake its name! It is absolutely lovely.
Now how about the texture?
This cake is nicely spongy and chewy. It bounces back when you press them. I do not have the capabilities to take a decent video as of yet, so do forgive me, but trust me when I say this! It really acts like a spring!
Of course, if you have any allergies or slight intolerance to milk products, this cake is definitely not for you! Do not ever serve someone who is lactose intolerant this cake as there is a high proportion of milk!
Do note that you can use skimmed milk in the recipe as well instead of full cream milk, but the flavour will be less indulgent!
Now, to the recipe!
Hot Milk Cake
by Javier Tan July-30-2017
These Hot Milk Cake has a nice intense flavour of milk, butter and vanilla. Easy to mix, easy to make, easy to enjoy!
- 1 Cup or 120g All Purpose Flour
- 3/4 Cup or 150g Granulated White Sugar
- 1 and 1/2 Teaspoons or 6.25g Baking Powder
- 1/4 Teaspoon or 1.4g Table Salt
- 2 Large Eggs, each weighing 55g including the shell
- 1/2 Cup and 2 Tablespoons or 150ml Full Cream Milk
- 1/3 Cup or 75g Butter, Cubed
- 1 Teaspoon or 5ml Vanilla Extract
- Preheat your oven to 160 degrees C and line your 8 x 8 inches baking tray with parchment paper.
- Beat the eggs lightly until frothy. Add in sugar, salt and vanilla and mix until all sugar has dissolved.
- In a saucepan, place cubed butter and milk together and heat together at medium low heat until all the butter has melted. Turn off the stove immediately.
- Add in flour and baking powder to egg mixture until just incorporated where there are no longer any clumps of flour. The mixture will be clumpy and thick.
- Stir in the hot milk and butter mixture, half of the mixture at a time. This is to make sure that your eggs won’t be cooked.
- Pour the batter into the baking tray, hitting against the counter a few times to even the batter out.
- Bake for about 32-34 minutes, or until a toothpick or skewer inserted into the center comes out clean. Do rotate your tray time to time to ensure even leavening and cooking.
- Cool for about 30 minutes before serving.Cool it upside down for it to be denser, and to look like how the picture looks!
- Prep time:
- Cook time:
- Total time:
- Yield: 25 1.6 inches squares
Can be kept for up to four days at room temperature in an air tight container.
You can also serve with sifted powdered sugar on the top or any other glazes!
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– Bakeomaniac, Javier Tan!