Cakes are an integral part of our life. No matter which community, which country you belong to, cakes make a special place in our celebrations. I am not sure if I have mentioned in any of my earlier cake posts, but I belong to a house where baking kind of never existed. My mom never baked and always preferred the store bought cakes.
There was a local bakery that made super delicious cherry cake and Kaju cakes, which was very close to some branded cakes. We kind of always liked the locally made cakes better than the branded ones, reason was always the surety of freshness and not consuming preservatives. The bakery also made some wonderful plum cake for the month of December, making it a Christmas and New Year special. I have always loved all of them.
I admired some of my friends moms who would bake cakes at home. I still remember a friend whose Mom would bake cake for her birthday and she actually baked using a pressure cooker. As much as a lot of friends felt that it is a money saving way, I always felt that it added a very personal touch to the celebration. I always loved the idea of home baking. I believe they are fresh and taste delicious when warm with tea or coffee.
Bangalore has some lovely Iyengar bakeries and the cookies and cakes, also the buns that they make are equally scrumptious. After I got married, I was just in love with the wonderful goodies Mr. Parveez introduced me to. The wide variety offers everything for every taste bud and I have never met a person who has tried products made in those bakeries and not loved them. Hot Milk Cake happens to be one such recipe. Soft, scrumptious, not too sweet and just very airy and light. Its a perfect tea time snack.
So, With all love I have for home baked cakes, after trying the simpler cake, it was time for me to take a second step and nothing would be better then trying out one of the best recipes from an Indian bakery. And that how the Hot Milk Cake made its way to my Dastarkhaan.
The recipe is simple. Please follow the notes too before you start trying it out. There are ingredients that can be used for enhancing flavors but, using them would modify the recipe. Once you master this skill, please feel free to contact me for recipe modifications.
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Servings |
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- 4 No. eggs
- 2 cups white sugar
- 1 tsp Vanilla essence
- 2 1/4 cup All purpose Flour
- 2 1/4 tsp Baking powder
- 1 1/4 cup milk Whole or 2%
- 10 tbsp unsalted butter cubed
- 1/4 tsp Salt
Ingredients
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- In a large bowl, beat eggs with sugar on high speed for 5 minutes or until thick and lemon-colored.
- Beat until mixture is light and fluffy. Beat in vanilla.
- Combine flour,salt and baking powder.
- Gradually add to batter; beat at low speed until smooth.
- In a small saucepan, heat milk and butter just until butter is melted.
- Gradually add to batter; beat just until combined.
- Pour into a greased 13 x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
- Serve the super fluffy cake with tea/coffee.
- Salted butter can be swapped for the unsalted and it enhances the flavor too. But in that case , please omit the salt.
- Cake leftovers can be used to layer into a trifle with berries, icecream and cream.
- Swap almond extract for the vanilla, and serve with whipped cream and toasted almonds.