Hot Milk Cake
Delicately sweet, incredibly fluffy, and made extra tender with hot milk and butter.
Ingredients
dry ingredients:
- 1 cup plain flour
- 1 tsp baking powder
- ¼ tsp salt
wet ingredients:
- ½ cup milk
- 1 tsp vanilla
- 2 tbsp butter
- 2 eggs
- ¼ cup oil
- ½ cup sugar plus 2 tbsp
- sliced almonds
Instructions
- Preheat your oven to 180°C for 10 minutes.
- In a bowl, sift together the plain flour, baking powder, salt, and vanilla powder. Set aside.
- In a separate large bowl, whisk the eggs until they become pale and frothy.
- Pour in the oil and whisk for about 10 seconds.
- Add the sugar and continue beating until the mixture looks light, airy, and creamy (about 1–1½ minutes).
- Gradually fold the dry ingredients into the egg mixture, mixing only until combined.
- In a small saucepan, gently heat the milk and butter until the butter melts completely. Do not allow it to boil.
- While still warm, add the milk-butter mixture to the batter in 2–3 additions, folding gently after each addition. Avoid overmixing.
- Transfer the batter to a greased and parchment-lined baking tin. Lightly tap the pan on the countertop to release any trapped air bubbles.
- Sprinkle chopped nuts over the top, if desired.Bake for 25–30 minutes at 180°C, or until a skewer inserted in the center comes out clean.
- Let the cake rest in the pan for about 10 minutes after baking before removing it.
- Allow it to cool completely before slicing, serving, or storing.