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Hot Milk Butter Cake - Kitchen

Cookbook
kevindok

3–4 minutes

This cake combines butter and hot milk and the result is a tender
cake that is going to be your favourite. In a saucepan, add unsalted
butter, To that, add whole milk place the saucepan over medium-
high heat and bring that to a simmer. In a separate bowl, add three
eggs and whip the eggs until they start to get foamy then add
vanilla extract for flavouring, mix in the vanilla then start adding a
three-quarters cup of sugar little by little while mixing it in on
medium-low speed.

Keep mixing until you get a pale and thick mixture. Sift in all-
purpose flour in a separate bowl together with baking powder and
salt then whisk it to make sure the baking powder and salt are well
dispersed in the flour. Add the dry ingredients to the butter mixture
in three additions and gently fold it in until all the flour is moistened.
Bring the milk and butter mix which should be simmering then
introduce it to the prepared batter in two addition and fold it in well.
Your batter should be smooth with no lumps, pour the batter into a
greased and parchment-lined cake pan and tap it on the counter
three times to remove any trapped air in the batter.

Bake in 345 degrees Fahrenheit preheated oven for 30 to 35

minutes until golden brown and a toothpick inserted in the centre
comes out clean. Let the cake cool down slightly before removing it
from the pan and place it on a wire rack to cool completely. Dust
with powdered sugar and serve.

Ingredients;

120 ml (1/2 cup) whole milk

60g/ 2.1Oz (1/4 cup) unsalted butter

160g/5.6Oz (1+1/3 cup) all-purpose flour

4 g (1 tsp) baking powder

pinch of salt

3 eggs, room temperature

160g/ 5.6Oz (3/4 cup) caster sugar or granulated white sugar

1 tsp vanilla paste or vanilla extract

Instructions;
 1. In a small saucepan place butter, and milk and bring to a simmer
over low heat, meanwhile sift together flour, baking powder, and
salt and set aside.

2. In a large bowl mix the eggs with vanilla using an electric mixer at
medium-high speed.

3. When the eggs start foaming, add little by little sugar and keep on
mixing at high speed until get a thick and pale mix.

4. Gently fold the flour mix into the egg mix three times using a
spatula (don’t use the electric mixer now, you don’t have to
overbeat the flour) until well combined.

5. Add and combine in two times the hot milk mix: Be careful to add
the milk when still very hot.

6. Pour the cake batter into a lined and greased 20 cm – 8-inch cake
pan.

7. Tap the cake pan onto the work surface and pass a skewer through
the batter in the pan to remove air bubbles.

8. Bake in a preheated oven at 175°C-345°F for about 30-35 minutes

or until a toothpick comes out clean.

9. Slightly cool down, then pass a thin spatula through the edges of
the cake, unmold the cake and cool down completely on a wire
rack.

10. You can sprinkle powdered sugar on top and top it with some fresh
strawberries.

11. Store the cake at room temperature covered with plastic wrap for
about 3-4 days.

12. You can use this cake to make layered cakes and frost them with
buttercream.