Delicious Hot Milk Cake Recipe – Learn like a Pro:- Hot Milk Cake is not only a delicious and buttery cake, but it is also a cake that is typically produced with only one layer. It slices up in a lovely manner and is a traditional one-layer cake. A plain and traditional cake is the one that is being referred to here.Â
Delicious Hot Milk Cake Recipe – Learn like a Pro
You have the option of topping it with whipped cream and strawberries, or you can have powdered sugar dusted on top of it to make it look like snow. Both of these options are good choices. You have the ability to choose either of these two possibilities.
Ingredients
- 1 cup whole milk (240 ml)
- ½ cup unsalted butter (113 g)
- 2 cups all-purpose flour (240 g)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups granulated sugar (400 g)
- 4 large eggs
- 1½ teaspoons vanilla extract
- Powdered sugar for dusting
Also see : Best Chocolate Chip Muffins Recipe – Simples Recipe Ever
Instructions
Put the oven on to a temperature of 350 degrees Fahrenheit. Prepare a baking pan with dimensions of 9 inches by 13 inches by spraying it with baking spray. In a small saucepan, the milk and butter should be heated together for roughly five minutes, stirring the mixture occasionally, or until the milk begins to bubble and the butter begins to melt depending on the desired outcome.
While all of this is going on, put the flour, baking powder, and salt into a medium-sized basin and mix them together. Hold off till a later time. In a large mixing basin or in the bowl of a stand mixer that has a paddle attachment, combine the granulated sugar and eggs. Mix until well combined.
Mix the ingredients together for three to four minutes at a medium-high speed, or until the mixture reaches the desired level of fluffiness. After adding the flour combination, the mixture should be beaten on low speed until it is just the right consistency. The hot milk mixture should be poured in a gradual and steady stream while the mixer is functioning at a moderate speed.
Pour in the vanilla extract and mix thoroughly. To prepare the baking pan, pour the batter into the pan that has been prepared. Continue baking for another 28 to 32 minutes, or until the top has a light golden brown colour and a toothpick inserted in the middle of the cake comes out clean.
The cake should be allowed to cool completely on a wire rack while it is still in the pan during this time. A dusting of powdered sugar should be applied to the cake before it is cut into slices and served.
Notes
First, the oven should be preheated, and then the milk should be heated. In the beginning, you should start by preheating the oven and then heating the mixture of milk and butter on the stove. While the milk is cooling for five minutes, I like to measure out the remaining ingredients. This allows me to make sure that the hot milk is at the ideal temperature when it is added to the other components.
When the milk is heating up, stir it. To keep the milk from burning, heat it over medium heat and mix it occasionally while it is heating. When the milk is heated for an excessively short period of time, it may curdle or scald, which results in an unpleasant flavour. In the event that you intend to remove the entire cake from the baking pan, line the pan with parchment paper instead.
In the event that you intend to take the entire cake from the pan in order to showcase it or serve it, you should line the baking pan with parchment paper and then spray another layer of cooking spray on top of the paper. Make use of a sheet of parchment that is sufficiently large to ensure that it extends up and over the long sides of the pan.
When the egg mixture is frothy, beat it on high. In order to achieve a fluffy consistency, beat the eggs with the sugar for a minimum of three minutes. When you take the time to complete this step, the cake you make will have the texture that is the lightest and most fluffy. By dipping the beater into the egg mixture and then lifting it up to watch how the excess flows off, you may determine the texture of the mixture.
When the mixture leaves behind small ribbons that vanish into the bowl within a few seconds, rather than immediately, this indicates that the mixture is sufficiently fluffy. In the pan, let the cake to cool. After the cake has finished baking, transfer the pan to a wire rack and sit it there until it has completely cooled down at room temperature. When the cake is at room temperature, it will cut neatly and produce very few crumbs.
Nutrition
- Calories: 312 kcal
- Carbohydrates: 51 g
- Protein: 5 g
- Fat: 10 g
- Saturated Fat: 6 g
- Polyunsaturated Fat: 1 g
- Monounsaturated Fat: 3 g
- Trans Fat: 0.3 g
- Cholesterol: 85 mg
- Sodium: 201 mg
- Potassium: 80 mg
- Fiber: 1 g
- Sugar: 35 g
- Vitamin A: 359 IU
- Calcium: 79 mg
- Iron: 1 mg
