Milk Cake
Soft fluffy sponge style cake made with hot milk and butter, finished with a simple icing sugar dusting
Prep
15 mins
Cook
30 mins
Serves
10
Difficulty
Easy
Ingredients
- 1 cup whole milk
- 1/2 cup salted or unsalted butter (110 g)
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 4 large eggs
- 1 1/2 teaspoons vanilla extract
- Icing sugar, for dusting
Method
- Preheat oven to 180°C. Grease a round cake tin and line the base with parchment paper.
- Heat milk and butter gently until melted and hot. Do not keep boiling.
- Beat sugar and eggs on medium speed for 3 minutes until pale.
- Whisk flour, baking powder, and salt in a separate bowl.
- Add dry ingredients and mix on low for no more than 10 seconds.
- Pour in hot milk mixture and vanilla. Mix on low for no more than 20 seconds.
- Pour into tin and smooth the top.
- Bake for 30 minutes. Check at 25 minutes.
- Cool completely then dust with icing sugar.
Tips
- Do not overmix once the flour goes in, keep it quick to stay fluffy
- Hot milk means steaming hot, not bubbling aggressively
- Dust with icing sugar only when the cake is fully cool
- Serve with berries, whipped cream, or a scoop of vanilla ice cream
Storage
- Store airtight at room temperature for up to 3 days
- Fridge for up to 5 days, bring to room temperature before serving
- Freeze sliced portions for up to 2 months, thaw at room temperature
Macros (approx)
Calories
365 kcal
Protein
6 g
Carbs
60 g
Fat
12 g
Based on 10 slices. Values are estimates and will vary by brand.
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