This cake combined butter and hot milk and the result is a tender cake that is going to be your favourite.
Ingredients
- 120 g (1/2 cup) whole milk
- 60 g (1/4 cup) unsalted butter
- 160 g (1+1/3 cup) all-purpose flour
- 4 g (1 tsp) baking powder
- pinch of salt
- 3 eggs, room temperature
- 160 g (3/4 cup) caster sugar or granulated white sugar
- 1 tsp vanilla paste or vanilla extract
Instructions
- In a small saucepan place butter, milk and bring to a simmer over low heat, meanwhile sift together flour, baking powder, salt and set aside.
- In a large bowl mix the eggs with vanilla using an electric mixer at medium-high speed.
- When the eggs start foaming, add little by little sugar and keep on mixing at high speed until get a thick and pale mix.
- Gently fold the flour mix into the egg mix in three times using a spatula (don’t use the electric mixer now, you don’t have to overbeat the flour) until well combined.
- Add and combine in two times the hot milk mix: be careful to add the milk when still very hot.
- Pour the cake batter into a lined and greased 20 cm – 8-inch cake pan.
- Tap the cake pan onto the work surface and pass a skewer through the batter in the pan to remove air bubbles.
- Bake in a preheated oven at 175°C-345°F for about 30-35 minutes or until a toothpick comes out clean.
- 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.
- You can sprinkle with powdered sugar on top and top with some fresh strawberries.
- Store the cake at room temperature covered with plastic wrap for about 3-4 days.
- You can use this cake to make layered cakes and frost with buttercream.
