Hot Milk Cake

I love baking as much as cooking. As I have mentioned before one of the skill I acquired first. It was easier to follow a flawless written recipe than opening the pantry and get confused which dhal to use for sambar? But over the years, particularly after wedding, my baking skills started to fade away. Simply, I was left alone to finish the whole baking goodies. But when you have a kid, you cannot refuse any request whether they finish the whole cake or not. I bake weekly most of the time garlic bread sticks or pizza. I used the opportunity to try one of my bookmarked recipes long back. 

The hot milk cake was invented at the Great Depression era. The government rationed the butter, sugar and many common items. They sent it to those troops overseas. This old fashioned cake has literally No butter and hot milk is key which reacts with baking powder. This simple chemical reaction makes the bubbling effect and produce carbon dioxide. I promise if you fold the flour immediately by hand you can see the bubble and hear it too. Cool part to do with kids.

Important note:

The eggs should be at room temperature

The eggs should be beaten very well ( at least 5 minutes)

Milk should be hot (not boiling) while pouring in mixture.

Immediately fold the flour mixture (to bubble/chemical reaction) –no over mixing.

No overbake !

Recipe source from here

Only reduced the amount of sugar by half and little amount of salt

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Recipe source from here I modified the sugar level and salt INGREDIENTS • All-purpose flour: 1 cup • Baking powder: 1 teaspoon • Table salt: 1/4 tsp • 2 large eggs • Granulated sugar: 1/2 cup • Milk 2 percent: ½ cup • Unsalted butter: 1 tablespoon • Vanilla extract: 1 tsp PREPARATION: Heat oven to 350 degrees. Butter and flour a small loaf pan or baking dish or use any silicone mold (no need of any greasing which I did). Bring the eggs at room temperature or keep the eggs 5 minutes in hot tap water. In a medium bowl, whisk together the flour, baking powder and salt. Set aside. With a Hand mixer or KA with the whisk attachment, beat the eggs until light, about 5 minutes. With the mixer on medium, add the sugar and beat until mixture is light yellow, about 8 min. While the eggs and sugar are beating, bring the milk and butter to a boil in a small saucepan over medium heat. Stir the vanilla into hot milk. With the mixer on medium speed, slowly add the hot milk mixture to the egg mixture. Mix until combined and then fold the flour mixture by hand (for precaution of not over mixing), you can really see the bubbling effect. Pour the batter into prepared pan or in cupcake mold. The batter is quiet liquid don’t panic. Bake the cupcakes for 18 to 20 minutes, insert the toothpick to test. Do not overbake.

Note: if you don't follow exactly - expect a failure.

It could be served as a base of sponge cake this way in summer.

Great for triffle idea, served with fresh berries and whipped cream. If you don't like shortcake biscuit this cupcake is a great substitute.

If you are looking something light to go with fresh berries this old fashioned Hot cake milk is a great steal.