Hot Milk Cake recipe – Learn like a Pro:- If you are looking for a vanilla cake that is light and fluffy, as well as one that is comparable to the one that your grandma (and mine) used to make, then the recipe for this Hot Milk Cake is without a doubt the one that you should use without any question. This recipe is the one you should use if you are seeking for some of these features when you are cooking.
Hot Milk Cake recipe – Learn like a Pro
The fact that this wonderful old-fashioned cake is cooked with scalded milk does not alter the fact that it is not only exquisitely soft and delectable, but it is also entirely and utterly lacking in any way, shape, or form.
IngredientsÂ
- 2 cups all-purpose flour plus more for dusting the pan
- 2 teaspoons baking powder
- 1 teaspoon Salt
- 1/2 cup butter
- 1 cup milk (see note 1)
- 2 teaspoons vanilla extract
- 4 eggs at room temperature
- 2 cups granulated sugar
- Powdered sugar for dusting, optional
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InstructionsÂ
Preheat the oven to 325 degrees and set a rack in the middle of the oven after it has been adjusted. Grease and flour a Bundt cake pan or a tube pan with a capacity of 12 cups. Mix the flour, baking powder, and salt together in a bowl of medium size using a sifter.
To melt the butter, place it in a small pot and set the heat to low. After stirring in the milk and vanilla, continue to heat the mixture until it reaches a temperature where it is extremely hot but not boiling, and until little bubbles begin to form around the edge of the pan. Keep the heat at a very low level.
During this time, whisk the eggs and sugar together in an electric mixer fitted with the whisk attachment for a period of five minutes at a speed that is just above medium-high. As soon as the volume of the egg and sugar combination has tripled, gradually add the hot milk mixture while continuing to mix on a low speed until it is completely mixed.
Using two separate batches, add the dry ingredients, and mix thoroughly after each addition until they are completely combined. After pouring the batter into the pan that has been prepared, bake it for one hour, inspecting it at the 55-minute mark. The cake should be baked until a toothpick put into the centre of the cake comes out clean, with a few crumbs attached; nonetheless, the cake should not be overcooked.
The cake should be allowed to cool for ten minutes in the pan before being turned out onto a cooling rack or serving plate to finish cooling. Powdered sugar can be sprinkled on top if desired.
Notes
Milk: The term “Hot Milk Cake” comes from the fact that this dish makes use of a method known as scalding, which involves heating the milk. Try not to use buttermilk as a substitute.
Yield: Depending on how you slice it, this cake can be cut into twelve wonderful slices of Hot Milk Cake, or more or fewer depending on your preference.
Storage: Extra cake can be kept at room temperature for up to four days. Cover it and store it.
Freezer: After the Hot Milk Cake has reached room temperature, it should be tightly wrapped in a double layer of plastic wrap and then placed in the freezer for a period of four months. For a full 24 hours at room temperature, defrost.
Nutrition
- Serving: 1 slice
- Calories: 307 kcal
- Carbohydrates: 50 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: 77 mg
- Sodium: 355 mg
- Potassium: 77 mg
- Fiber: 1 g
- Sugar: 34 g
- Vitamin A: 349 IU
- Calcium: 78 mg
- Iron: 1 mg
