Old fashioned hot milk cake is a soft buttery sponge cake made with hot milk. It has fine grain textured with buttery vanilla flavor. Hot milk cake is a good tea time cake to make at home. It is a best accompaniment with coffee and tea for the guests. The ingredients aren’t fancy you can make this cake fast, even at the last minute!
I have read in some articles that hot milk cake is from 1900 and later became a popular dessert during the united states ‘ Great depression’ because of the basic ingredients and affordability.
The fat content in the hot milk cake makes it unsuitable for frosting that needs refrigeration. The cake becomes hard and dry if stored in the fridge. In my opinion, hot milk cake tastes better at room temperature. If the cake is stored in the fridge for longer shelf life make sure to microwave it for a couple of seconds or leave it on the counter for 30 minutes or so, before serving.
Ingredients:
- 130 grams of cake flour
- 150 grams of white sugar (mild sweetness) or, 170 grams sugar for sweet cake
- 1 tsp vanilla essence
- 2 – large eggs
- 125 grams milk
- 60 grams butter
- 1/8 tsp of sea salt
- 1 tsp baking powder
Cake mold:
- 6″x3″ Round Cake mold
Procedure:
- Preheat the oven to 325F.
- Line the cake tin with parchment paper.
- Combine the dry ingredients(flour, salt, baking powder) in a bowl and sift them. Keep the cake flour mix ready.
- In a saucepan, add butter and milk. Heat the milk over medium heat until the butter melts and small bubbles form on the side of the saucepan. Milk should be hot to boiling. Once the milk is hot, reduce the heat to low and maintain the temperature of the milk. If the milk is too hot, the flour and egg in the batter become scrambled. Make sure milk is not boiling hot.
- In a mixing bowl, whisk egg, sugar, and vanilla until the eggs become fluffy, pale milk-like consistency. Eggs should be really fluffy otherwise cake becomes hard.
- Gradually, sift the cake flour into the wet ingredients and gently mix. Then pour half of the mix and mix quickly.
- Slowly pour the warm milk over the cake batter while mixing the batter simultaneously.
- Quickly pour the hot milk cake batter into the cake mold and place it in the preheated oven.
- Let the cake bake for 60 mins or so or until the toothpick inserted in the center comes out clean.
- Turn off the oven, remove the cake from the oven and remove the cake upside down on a cooling rack. Allow the cake to cool completely on the countertop at room temperature. It may take 1 to 2 hours.
- Once the cake has come to room temperature, decorate the cake with the icing of your choice(lemon, chocolate) or, serve with freshly whipped cream and berries. Store the cake in at room temperature for better taste.
