Hot Milk Cake
This hot milk cake is a timeless classic! With its soft, tender crumb and light vanilla flavor, it’s perfect for any occasion. Whether served plain, topped with whipped cream, or fresh fruit, this easy-to-make cake will have everyone coming back for seconds.
Ingredients
- •240 g whole milk (about 1 cup)
- •250 g all-purpose flour (2 cups)
- •2 tsps baking powder
- •pinch fine sea salt
- •4 large eggs eggs separated
- •400 g granulated white sugar (2 cups)
- •vanilla
- •1 tsp. pure vanilla extract
- •1 tsp. almond extract
Instructions
- Preheat your oven to 375°F. Grease and flour a two 9-inch round baking pans or line it with parchment paper for easy removal.
- Heat the Milk: In a small saucepan, heat the milk over medium heat until the mixture is hot but not boiling. Stir occasionally to prevent it from burning. Remove from heat and let it cool while doing the next steps.
- Whisk the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Beat the Egg yolks and Sugar: In a mixing bowl, beat the egg yolks and sugar on high speed until thick and lemon colored, and the mixture is light and fluffy, about 10 minutes. This step is crucial for the cake’s texture, so take your time.
- Add the Dry Ingredients: Slowly add the flour mixture to the wet ingredients, mixing just until combined. Be careful not to overmix, as this will make the cake dense.
- Combine: Gradually add the hot milk mixture to the yolk mixture, fold in stiffly beaten egg whites. Stir in vanilla extract.
- Bake: Pour the batter into prepared pans and bake for 30 minutes, or until a toothpick inserted into the center comes out clean. The top should be a light golden brown. Let the cake cool completely in the pan on a wire rack.
