Hot Milk Cake: the sweet temptation that will make you fall in love! This soft and fluffy cake, made with hot milk, is the perfect dessert for any occasion. Easy to make and incredibly good, the Hot Milk Cake is a classic of Italian pastry that you must include in your recipe repertoire. Discover the secret to making it and indulge in an irresistible sweet!
The Hot Milk Cake, also known as Hot Milk Cake, is a classic of Italian pastry with ancient origins. This sweet and fluffy cake has been passed down from generation to generation, thanks to its simplicity of preparation and irresistible taste.
The original recipe uses simple and easily available ingredients, such as milk, flour, eggs, and butter. The secret of its softness lies precisely in the use of hot milk, which makes the batter light and airy.
The Hot Milk Cake is a versatile dessert, which can be served both as breakfast, accompanied by coffee or tea, and as a snack or dessert, accompanied by fresh fruit or chocolate.
Over the years, the Hot Milk Cake recipe has undergone various changes and adaptations, but its heart remains the same: a simple, good, and lovingly made sweet.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: One cake
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Hot Milk Cake
- 4 eggs (XL size)
- 3 cups all-purpose flour
- 2/3 cup potato starch
- 3/4 cup sugar
- 5 tbsp butter
- 3/4 cup milk
- 1 packet baking powder
- 1 packet vanillin
- 1 pinch salt
- 2 tablespoons red food coloring (liquid)
Tools
- 2 Bowls
- Kitchen scale
- Electric whisks
- Spoon
- Saucepan
- Bundt cake pan
- Spatula
Preparation of Hot Milk Cake
Start by melting the butter in a saucepan and let it cool while you prepare the rest of the batter.
In a bowl, pour the eggs, sugar, and a pinch of salt, and beat with electric whisks for a few minutes.
Now add the lukewarm butter to the eggs and whisk until you get a frothy mixture (2/3 minutes are enough).
In a clean bowl, mix and sift together flour, potato starch, vanillin, and baking powder, then pour the powders into the bowl with the eggs and whisk until you get a smooth, dense, and lump-free mixture (3/4 minutes are enough).
Heat the milk in a saucepan; it should not boil but should be very hot. Once hot, add it slowly to the bowl with the batter, whisking until everything is well combined.
Take 6 tablespoons of batter and pour them into the empty bowl, add the red food coloring and mix with the spoon until you get a homogeneous color.
Butter and flour a 10-inch bundt cake pan and pour in the light batter (help yourself with the spatula), then add the red batter on top by spoonfuls, sprinkle the surface with sugar.
Preheat the oven to 390°F and bake the hot milk cake for 35 minutes. 5 minutes before the end, do the toothpick test. Once baked, take it out and let it cool before removing it from the pan.
