Hot milk cake recipe
This hot milk cake is somewhere between a butter cake and a pound cake. It's simple to make, stays fresh for days and would be lovely with icing as afternoon tea, or doused in custard for an easy dessert.
- 1 1/4 cups (210ml) milk
- 1/4 cup (120g) butter
- 4 eggs
- 1 1/2 cups (330g) caster sugar
- 1 tsp vanilla
- 2 1/4 cups (340g) plain flour
- 2 tsp baking powder
Preheat oven to 180°C (160°C fan-forced). Grease and line a large square cake tin.
Place milk and butter in a small saucepan and heat until just boiling and butter has melted. Set aside.
Beat eggs for 5 minutes until fluffy. With beaters running, gradually add sugar and continue beating until pale. Add vanilla, flour and baking powder and mix well. Pour in hot milk mixture and mix until smooth.
Pour into prepared tin and bake for 40-50 minutes until a skewer inserted in the centre comes out clean.
Serve with cream or custard and fresh fruit.
- You could use a large rectangular baking dish to make a slab cake with this recipe. Note that it will take less time to cook as it won't be as thick.
- This recipe creates a firm cake, so it would be a good choice if you need to shape and carve a themed birthday cake.
- Recipe by Greer Worsley, who blogs at Typically Red.
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