Moist with super tender crumbs, this hot milk cake is prepared in just a few minutes. With simple ingredients you can bake perfect cake for birthdays.
Keyword hot milk cake, milk cake, sponge cake
Prep Time 15minutes
Cook Time 25minutes
Total Time 35minutes
Author Muna Kenny
2large eggs at room temperature
Preheat oven to 350F/180C and line an 8-inch loaf pan with parchment paper.
In a bowl, whisk the eggs until frothy, add the sugar and whisk until the sugar dissolves. You can use a hand mixer, but a whisk will do.
Add the vanilla and whisk for a few seconds, then add the oil and whisk for a few more seconds, you will notice that the mixture is getting thicker, but that’s fine.
Sift the flour, baking powder, cornstarch, and salt. For better results, you can sift twice. Add the dry ingredients to the wet and mix gently. Do not over mix at this stage.
In a small saucepan, add the milk and butter and heat until the butter dissolves completely, do not let the milk boil. Remove it when it simmers.
Pour the hot milk and butter mixture over the batter in one go. Mix gently until combined.
Pour the batter into the previously prepared baking pan and bake for 25 to 35 minutes.
When you insert a skewer in the middle of the cake, and it comes out clean, your cake is ready.
Keep the cake in the pan for 5 to 9 minutes and then remove it and allow it to cool completely on a cooling rack.
- Make sure the ingredients are at room temperature.- Preheat the oven 20 to 30 minutes before baking.- Place the cake on the middle shelf if baking in an electric oven. Place the cake one shelf above the middle of baking in a gas oven.- You can use almond or soy milk instead of regular milk, although the cake's texture will be slightly different.- Use large eggs. If what you have is medium, then use three eggs instead of two.- If you want to skip the cornstarch, beat the eggs and sugar until it doubles in volume and lighter color.