HOT MILK CAKE

Hi All ,

Though I was planning to post pizza recipe first ,but from yesterday many were asking me about this Hot milk cake recipe , so thought of posting it now and tomorrow I will try to post pizza recipe.

This hot milk cake I made it for my daughter's birthday last year, but last year was crucial, I didn’t get time to either click photos or note down the recipe. I totally forget about the recipe and now when one of my friend asked me about perfect cake recipe for birthday I got reminded about this cake and searched. Luckily I noted the recipe in my old diary and this lockdown tempting me to eat cake so thought of giving a try again.

This is a never fail old fashioned cake recipe which is always a success, all you need to is just follow the recipe and ingredients correctly .

 Here is the yummy , no fail recipe for you,

RECIPE SOURCE : MARIASMENU

COOKING TIME : 45 mins.

SERVINGS : AROUND 1.5 KGS (APPX).

INGREDIENTS :

Maida – 2 cups.

Sugar – 1 cup   

Vegetable Oil – 1/4 cup

Eggs – 4 nos ( medium sized)

Salt – ¼ tsp.

Baking powder – 2 tsp.

Butter – 4 tblsp.

Milk – 1 cup

Vanilla essence – 2 tsp.

METHOD :

1)  Seive maida, baking powder, salt twice and keep it aside.

2)  In a dry bowl crack open eggs and beat for 2 minutes in low speed till foams.

 3)  Add sugar little by little and beat at medium speed, when complete sugar is added start beating at high speed.

4)  Beat for 5 mins till it reaches white ribbon consistency. Don’t over beat now.

 5)  Add oil , vanilla essence and beat till mixed.

6)  Add maida mix little by little - 2 tblsp at a time and mix in flip flop method ( don’t use beater) till complete flour mix is added. 

 

7)  In a small pan heat milk and butter till it starts boiling , when you see milk starts bubbling remove from flame.

 8)  Add the hot milk butter mixture to batter and mix gently till evenly mixed.

 

consistency of final batter

 9)  Grease you baking pan generously with butter and dust it with flour.

 10)              Pour the batter to pan and tap gently to remove air bubbles ( read notes to know more).

 

Taping the pan

 11)              Pre-heat oven to 170”C , 30 mins and bake for 30 mins or till the tooth pick comes out clean.

 12)              When done remove from oven and let the cake come down to room temperature.

13)              Now gently invert the cake to wire rack and let it rest for 30 mins.

 14)              Then what for you waiting for..just slice and enjoy.

 NOTES :

1)  Don’t be in rush, every step needs its time so do it patiently.

2)  About step 10, tapping is to remove air bubbles, air bubbles causes cake to crack at top during baking . so tapping gently releases air and the cake will be crack free perfect brown at top. If you are using glass tray where tapping is impossible , in that case you can just make swills using knife also releases air bubbles.

3) The bowl which you are adding eggs must be dry, wet bowl will spoil the consistency. 

 Happy cooking!!