Old-Fashioned Hot Milk Cake

Old-Fashioned Hot Milk Cake : This traditional hot milk cake tastes precisely like it did when grandmother made it.

Hot milk and butter are the “not so secret” ingredients that give this cake its extra-moisturizing, fluffy texture. Add some whipped cream on top for a warm, comforting dessert.

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I can assure you that after tasting this warm milk sponge cake, you will fall in love.

Old-Fashioned Hot Milk Cake

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INGREDIENTS

• 4 large eggs

• 2 cups sugar

• 1 teaspoon vanilla extract

• 2 1/4 cups all-purpose flour

• 2 1/4 teaspoons baking powder

• 1 1/4 cups 2% milk

• 10 tablespoons butter

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INSTRUCTIONS

• Before beginning, preheat the oven at 350 degrees Fahrenheit and coat a 9-by-13-inch baking pan with cooking spray or butter.
• Mix the flour and baking powder together in a medium-sized bowl. Put aside.
• The eggs should be pale, thick, and fluffy after three to five minutes of medium-high speed whisking in a stand mixer.
• Put the milk and butter in a small saucepan and cook over medium-low heat while the eggs are whipping. Heat until the butter is melted and small bubbles start to form on the edges. Avoid boiling.
• Once the eggs are thick, mix in the sugar and vanilla one little bit at a time.
• Stir the flour mixture into the egg and sugar mixture slowly.

• Set the mixer on medium-low and slowly pour the heated butter and milk into the batter. Blend until barely mixed.
• A toothpick put into the center of the cake should come out clean after 30–35 minutes of baking the cake batter in the baking pan.
• Give the cake ten to fifteen minutes to cool in the pan. After that, place it on a wire rack to cool completely.

NUTRITION

• Calories:219kcal
• Carbohydrates:24.6g
• Protein:4.9g
• Fat:10g
• Saturated Fat:5.5g
• Sodium:41mg
• Potassium:64mg
• Fiber:0.4g
• Sugar:13.9g
• Calcium:27mg
• Iron:1mg

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FAQs AND QUESTIONS 

Tips for the Best Hot Milk Cake 

• Beat the eggs thoroughly. It may take three to five minutes for them to get thick and extremely pale yellow. For optimal results, use an electric mixer or a stand mixer.

• Don’t boil the milk; just scorch it. When bubbles form on the surface and around the edges of milk, it is considered scorched (180-185°F). It shouldn’t be at a roaring boil, like when water is in a kettle.

• Sort the dry components. By doing this, the distribution of the baking powder will be guaranteed. You’ll also get the smoothest cake batter from it.

• Use icing in inventive ways. Try caramel, chocolate frosting, whipped cream, or Cool Whip. Here, there are no incorrect responses!

Recipe Variations

• Add a tropical touch to it. Enjoy flavors of coconut? Replace 2 percent milk with coconut milk. Next, top with whipped coconut cream and toasted coconut.

• Turn a bit crazy. To give the cake batter a slight nutty flavor and texture, add chopped nuts to the mixture.

• Anyone up for some hot chocolate? To get the most chocolate flavor in this cake, stir in 1/4 cup of cocoa powder with the flour mixture.

• Give the chocolate a lot of love. Use chocolate milk and add chocolate chips shortly before baking if you want to push it over the edge.