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An old- fashioned cake (hot milk cake)

Recipe source from here
I modified the sugar level and salt


INGREDIENTS 


All-purpose flour: 1 cup
Baking powder: 1 teaspoon
Table salt: 1/4 tsp
• 2 large eggs
Granulated sugar: 1/2 cup
Milk 2 percent: ½ cup
Unsalted butter: 1 tablespoon
Vanilla extract: 1 tsp

PREPARATION:

Heat oven to 350 degrees. Butter and flour a small loaf pan or baking dish or use any silicone mold (no need of any greasing which I did)

Bring the eggs at room temperature or keep the eggs 5 minutes in hot tap water.

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

With a Hand mixer or KA with the whisk attachment, beat the eggs until light, about 5 minutes. With the mixer on medium, add the sugar and beat until mixture is light yellow, about 8 minutes.

While the eggs and sugar are beating, bring the milk and butter to a boil in a small saucepan over medium heat. Stir the vanilla into hot milk.

With the mixer on medium speed, slowly add the hot milk mixture to the egg mixture. Mix until combined and then fold the flour mixture by hand (for precaution of not over mixing), you can really see the bubbling effect. Pour the batter into prepared pan or in cupcake mold. The batter is quiet liquid don’t panic.

Bake the cupcakes for 18 to 20 minutes, insert the toothpick to test. Do not overbake.


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