MILK RING CAKE Those who follow me know how much I love cupboard cakes and how often I prepare them for my family. I don’t like offering snacks and pre-packaged products, so just ten minutes and the breakfast or snack cake is ready to be baked. A few days ago, I was out of breakfast cake, but I had very little at home, so I improvised with what I had, and as often happens, the “fixed” recipes are the ones that always amaze me the most! But now, follow me into the kitchen, I’ll explain how to prepare the milk ring cake!
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Ingredients for a milk ring cake for 8 people
- 4 eggs
- 9 oz sugar
- 2 cups all-purpose flour
- 1 packet baking powder
- 1 cup milk
- A few drops vanilla flavoring
- to taste powdered sugar (optional)
- to taste chocolate chips
Useful tools for preparing the milk ring cake
- 1 Sieve
- 1 Bundt Pan
- 1 Electric Whisk
Preparation of the milk ring cake
The first thing to do, if you have time, is to take the eggs out of the fridge half an hour before, if we whip them when they’re at room temperature, they will rise better and faster!
In the bowl of the mixer, or in a regular bowl, beat the eggs with the sugar for about 5 minutes, we should get a very light and frothy mixture. To see if the eggs are well whipped, I suggest a trick: try lifting the whisks and the batter that drips should “write”, meaning it shouldn’t sink immediately, if you’re at this point then we can proceed to the next step.
While continuing to beat (but lower the speed of the beaters), add the milk in a stream, then the vanilla flavoring, and finally the flour that we will have mixed with the baking powder.
Among the tools I suggest is the sieve, I highly recommend using it because by sifting flour and baking powder together first, we will avoid the formation of lumps and our cake will be even softer!
Add the flour one tablespoon at a time, being careful to proceed only when it has been well incorporated, then add the chocolate chips and finally pour the mixture into a previously oiled and floured bundt pan.
Bake in a static oven at 350°F for about 25 minutes, but always do the toothpick test before taking the cake out of the oven, then let it rest and unmold only when cold. Before serving, if you like, you can sprinkle with plenty of powdered sugar.
One more tip:
* If you want, you can divide the batter in half and add 20 grams of unsweetened cocoa, then pour the two batters into the mold alternately and you will get a fun two-tone cake;
* If you want a lighter cake, you can replace 120 grams of milk with the same weight of vegetable oil;
* The milk ring cake keeps well covered and stays soft for almost a week;
* This recipe contains affiliate links.
