Hot Milk Cake.
Simple, fragrant, delicious.
The hot milk cake, also known as “hot milk sponge cake,” was first created by the talented Tish Boyle and included in her book The Cake Book. Over time, it became a hit, so here I am making it 🙂
The hot milk cake is a simple and genuine dessert perfect for breakfast, a delicate pantry cake with unique softness that, as soon as it goes in the oven, fills the kitchen with a delicious vanilla aroma. It’s one of those good cakes that melt in your mouth, with guaranteed results, that you could make every day and instantly feel at home, with the sensation of tasting a good and genuine cake that comes from grandma’s pantry.
The hot milk cake is delicious on its own, dipped in milk or coffee, served with a sprinkle of sugar, custard, or fresh cream, but also filled with Nutella or jam 🙂 a perfect dessert for the whole family that you would never get tired of eating.
I made some small modifications to the original recipe and added potato starch to make it even softer, but if it’s missing from your pantry, you can use just flour 🙂
Try also:
- Difficulty: Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 large eggs (at room temperature)
- 1 1/8 cups cake flour (or all-purpose flour)
- 1/3 cups potato starch (you can use only flour)
- 5 1/2 tbsp butter
- 3/4 cups milk
- 1 1/8 cups sugar (150 g (3/4 cup) for a less sweet version)
- 1 packet baking powder (16 g)
- 1 pinch salt
- grated zest of one untreated lemon
- 1 pod vanilla (or a teaspoon of vanilla essence)
Tools
- 1 Bowl
- 1 Electric Whisk
- 1 Spatula
- 1 Cake Pan
- 1 Oven
Steps
Cut the vanilla pod in half horizontally and with a knife scrape out the seeds and set them aside.
Sift the flour, baking powder, and potato starch.
Butter a 9-inch cake pan.
Preheat the oven to 338°F.
Place the milk, the vanilla pod without seeds, and the butter in a saucepan, put it on the heat, and bring to a boil. As soon as it reaches a boil, turn off the heat.
While the milk is on the heat, place the eggs in a large bowl, add the sugar and a pinch of salt, and beat with an electric whisk until you get a very fluffy and foamy mixture (like for sponge cake). At this point, add the vanilla seeds and the sifted powders a little at a time, continuing to beat.
Once all the powders are incorporated, add the grated lemon zest.
Remove the vanilla pod from the milk, and while still hot, add it in a stream to the batter while continuing to beat.
Once all the milk is incorporated, the batter is ready.
Following the same steps, you can also use a stand mixer with the whisk attachment.
Pour the batter into the pan and bake it at 338°F for about 35 minutes; do the toothpick test.
Remove from the oven, let it cool, then, if desired, sprinkle with powdered sugar.
Cut the vanilla pod in half horizontally and with a knife scrape out the seeds and set them aside.
Sift the flour, baking powder, and potato starch.
Butter a 9-inch cake pan.
Preheat the oven to 338°F.
Attach the butterfly whisk to the Thermomix bowl.
While the milk is on the heat, place the eggs in the Thermomix bowl, add the sugar and a pinch of salt for 8 minutes37°Cspeed 3.
While the Thermomix is working, put the milk, the vanilla pod without seeds, and the butter in a saucepan, put it on the heat, and bring to a boil. As soon as it reaches a boil, turn off the heat.
Add the vanilla seeds, the grated lemon zest, and the sifted powders 1 min.speed 3.
Scrape the sides and set the Thermomix to 2 minspeed 3.
While the Thermomix is running, remove the vanilla pod from the milk, and while still hot, add it in a stream to the batter through the lid opening.
Once all the milk is incorporated, let it work for 30 secspeed 3, and the batter is ready.
Pour the batter into the pan and bake it at 338°F for about 35 minutes; do the toothpick test.
Remove from the oven, let it cool, then, if desired, sprinkle with powdered sugar.
The hot milk cake is ready to be enjoyed… Happy baking!
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