The hot milk ring cake without butter is a soft cake, perfect for breakfast or as a snack. A simple batter and classic ingredients. Usually, the hot milk ring cake or hot milk cake (if using a pan without a central hole) is prepared with butter which is melted in the hot milk and then poured (not boiling) over the whipped eggs, but for this version, I chose not to use butter to make a lighter cake. There is milk, but you can substitute it with a plant-based beverage, making the hot milk ring cake without butter perfect even if you are intolerant.
Not to be missed
- Difficulty: Easy
- Cost: Economic
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 1 cup sugar
- 2 cups flour
- 1/3 cup cornstarch
- 1/2 cup hot milk
- 1/2 cup rice oil
- 2 teaspoons vanilla extract
- 1 packet baking powder
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Spatula
- 1 Pan 26 cm ring pan
- 1 Skewer cake tester
- 1 Cooling rack
Steps
Preheat the oven to 350°F. In the mixer bowl, beat the eggs with the sugar and the two teaspoons of vanilla extract for ten minutes. Meanwhile, heat the milk without bringing it to a boil. When the eggs are light, fluffy, and frothy, add the oil in a thin stream, continuing to beat to incorporate it into the mixture. Sift the flour and cornstarch together with the baking powder and add it to the eggs with folding movements, mixing by hand with a spatula to avoid deflating the eggs. Finally, add the hot milk in a thin stream and blend with the spatula to incorporate it into the batter. Transfer the batter into the greased and floured ring pan and bake. Cook for 40 minutes but always perform the skewer test or use the cake tester to check the doneness. When done, remove the cake from the oven, take it out of the pan, and let it cool on a rack before slicing.
