Old Fashioned hot milk Vanilla cake is light, fluffy, soft and it literally melts in your mouth. This cake is super moist and very easy to make. In this recipe, eggs are whipped until they triple in volume in order to produce lots of air bubbles. The more air bubbles we beat in, the lighter and fluffier your cake will be. Also, in hot milk cake recipe, instead of creaming butter and sugar, we are whipping eggs and sugar. This is the first time ever I tried hot milk cake and I am surprised at how light and fluffy this cake is !
I served it plain with evening tea. You can serve it with whipped cream and fresh seasonal fruits.
Recipe Adapted From : http://www.bakingisascience.com/hotmilk-cake/
2. In a large mixing bowl, add 2 eggs and beat using a hand mixer for 3 minutes until they turn thick and nice yellow color
3. Now add sugar in 2 addition and beat until the mixture is light and fluffy
4. In a separate mixing bowl, add 1 cup all purpose flour. Remove 2 tablespoons of flour from the bowl and discard. Now add 2 tablespoon of corn starch. Original recipe uses cake flour. Since I did not have cake flour, I used all purpose flour and corn starch as substitute. If you are using cake flour , use 1 cup of cake flour. ie. 1 Cup of cake flour = 1 Cup minus 2 tablespoons of all purpose flour + 2 tablespoons of corn starch
5. Add baking powder, salt to the flour and mix
6. Add this flour mixture in 3 additions to the egg sugar mixture and beat until just combined
7. Add vanilla extract and stir in
8. In a small sauce pan, add milk and butter and heat the milk just until the butter melts. Do not boil milk or over heat
9. Now add milk butter mixture in the mixing bowl in steady stream and beat just until it is combined
10. Pour the batter in the greased loaf pan and bake for 40 minutes at 180 C or until the tooth pick inserted comes out clean
11. Cool the cake in the pan for 10 minutes, then transfer it to a wire rack and cool completely
12. Slice and serve with whipped cream and fruits or just plain with tea / coffee
I served it plain with evening tea. You can serve it with whipped cream and fresh seasonal fruits.
Ingredients
- 1 Cup All purpose Flour
- 2 Tablespoon Corn Starch
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 2 Large eggs at room temperature
- 1 Cup Granulated white sugar
- 1/2 Teaspoon Vanilla extract
- 1/2 Cups plus 2 tablespoon milk
- 2 tablespoons unsalted butter
Directions
1. Grease a loaf pan with butter and set aside. Preheat oven to 180 C / 350 F2. In a large mixing bowl, add 2 eggs and beat using a hand mixer for 3 minutes until they turn thick and nice yellow color
3. Now add sugar in 2 addition and beat until the mixture is light and fluffy
4. In a separate mixing bowl, add 1 cup all purpose flour. Remove 2 tablespoons of flour from the bowl and discard. Now add 2 tablespoon of corn starch. Original recipe uses cake flour. Since I did not have cake flour, I used all purpose flour and corn starch as substitute. If you are using cake flour , use 1 cup of cake flour. ie. 1 Cup of cake flour = 1 Cup minus 2 tablespoons of all purpose flour + 2 tablespoons of corn starch
5. Add baking powder, salt to the flour and mix
6. Add this flour mixture in 3 additions to the egg sugar mixture and beat until just combined
7. Add vanilla extract and stir in
8. In a small sauce pan, add milk and butter and heat the milk just until the butter melts. Do not boil milk or over heat
9. Now add milk butter mixture in the mixing bowl in steady stream and beat just until it is combined
10. Pour the batter in the greased loaf pan and bake for 40 minutes at 180 C or until the tooth pick inserted comes out clean
11. Cool the cake in the pan for 10 minutes, then transfer it to a wire rack and cool completely
12. Slice and serve with whipped cream and fruits or just plain with tea / coffee
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