Eggless Hot milk cake recipe

29 Sep Eggless Hot milk cake recipe

Last Updated on September 29, 2021 by blessmyfoodbypayal

Moist hot milk sponge cake with step wise pictorial and video method.

WHAT IS HOT MILK CAKE?

Light and fluffy butter sponge cake made with regular ingredients, except the milk needs to be extremely hot.

Yes, this is the prime difference between this cake and any other basic eggless vanilla cake recipe or any other simple eggless cake recipe.

If you are regular to cake baking, you must be knowing that the ingredients used in the cake must be at room temperature, be it milk, curd or butter.

Even in the present eggless hot milk cake, curd is needed to be at room temperature but the milk is extremely hot, but not boiling.

HISTORY OF HOT MILK SPONGE CAKE RECIPE

As per Wikipedia, this recipe was originated in Chicago in the year 1911 and was primarily made with sugar, eggs, flour, salt, baking powder and hot milk.

A moist and delicate cake recipe from Ruth Ellen Church used to have mocha-flavored icing, but today it is served naked just with a sprinkle of powdered sugar.

INGREDIENTS USED

MILK : Milk is the prime ingredient of this recipe. For the rich flavour, better to use full fat milk.

Also make sure milk is hot while adding. In case you have already heat the milk but has turned cool at the stage of adding, just reheat it one more time. Simple.

BUTTER : To make this hot milk cake with butter, we have used unsalted butter. You can use the salted one, but then don’t add the separate salt.

Though oil can be replaced with butter but the fine-grained texture is obtained only through the amalgamation of butter and milk.

If you haven’t melted butter with milk, no issues. You can add butter later while preparing batter.

WHOLE WHEAT FLOUR : Some don’t prefer to eat all purpose flour, so we have made this hot milk sponge cake using wheat flour. But this is your choice. Feel free to add maida in place of atta or both in the ratio of 50:50.

And in case you are intending to make this cake as hot milk chocolate cake, then just remove 2 tablespoons of flour and in that place, add cocoa powder of the equal quantity.

SUGAR : We have used bura sugar but you are free to use any sugar of your choice, be it refined, cane or brown.

As bura sugar comes in powdered form and secondly we intended to add it directly to milk while heating, so whether the sugar is granulated or powdered was irrelevant to us.

But in your case if it is granulated sugar and you are not adding it to milk, then powder it first before adding in batter making.

MILK POWDER : Milk powder adds the richness to the cake. You can skip it if unavailable but highly recommended.

BAKING SODA & BAKING POWDER : They both are the leavening agents which helps in attain the fluffiness in cake.

SALT : A pinch of salt helps in enhancing the flavours. As already mentioned, if your butter has a salt, skip adding additional salt.

CURD/YOGHURT : Curd adds a good amount of moisture and fat to the cake and as a result makes a cake soft and tender.

VANILLA ESSENCE : It adds an aromatic touch and enhances the flavours.

NUTS : Which nuts are to be used is your personal choice. We have added almonds, cashews and walnuts.

While adding nuts, take care of one thing. Do coat them with flour otherwise they will sink and hence stick to the bottom of the baking tin.

We are not going to dress up our cake and having it as it is with a cup of tea. That is why we have added nuts for deliciousness and extra crunch. But you should skip nuts if preparing it as a base cake.

STEP WISE PICTORIAL RECIPE OF HOT MILK CAKE RECIPE

1. Add milk and butter in a pan and put on heat.
2. Also add sugar.
3. Heat them until sugar & butter melts and milk turns very hot (not boiling).
4. Simultaneously take a bowl, put a sieve on it and add flour, milk powder, baking soda, baking powder and salt in it.
5. Sift them into a bowl.
6. Now add 2 tbsp of nuts in the flour mixture.
7. Give them a mix so that nuts get coated with flour. Coating nuts with flour prevent them from sinking to the bottom while baking.
8. Then add curd.
9. Now pour very hot milk (mixed with butter & sugar) in the pan.
10. Give them a mix using cut and fold method. Look no lumps should remain there.
11. Lastly add vanilla essence and mix again.
12. Transfer the batter in cake tin lined with greased butter paper.
13. Spread rest of the nuts over the batter.
14. Bake in preheated oven for 35-40 minutes @180°C in the middle rack of the oven with both the rods on.
15. After the said time is oven, take out the cake, insert a toothpick and if the toothpick comes out clean, then it means cake is perfectly baked.

Cool, invert and slice.

NOTES

1. In place of whole wheat flour, you can use all purpose flour too.
2. If you are intending to make this cake as a base for any cake, then skip adding nuts in it. 

ALSO SEE

• Eggless chocolate sponge cake recipe
• Eggless Malai Cake recipe
• Easy Vegan Pumpkin cake recipe
• Eggless Masala chai cake with brown butter glaze
• Eggless chocolate sponge cake recipe

HOT MILK CAKE RECIPE – RECIPE CARD

Eggless Hot Milk Cake recipe

blessmyfoodbypayal

Light and fluffy butter sponge cake made with regular ingredients and extremely hot milk.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Course Cake

Cuisine American

Servings 8 Slices

Ingredients

  

1 cup = 200 ml

• 1/2 cup Milk (100 ml)
• 1/2 cup butter (100 ml)
• 1/2 cup sugar (we have used 100 grams of bura sugar. You can use any sugar of your choice)
• 1 cup whole wheat flour (145 grams)
• 2 tbsp milk powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp Salt
• 1/2 cup curd/yoghurt (100 ml)
• 1 tsp vanilla essence
• Oil or butter for greasing cake tin
• 1/4 cup nuts of your choice (optional)

Instructions

 

• Add milk and butter in a pan and put on heat.
• Also add sugar.
• Heat them until sugar & butter melts and milk turns very hot (not boiling).
• Simultaneously take a bowl, put a sieve on it and add flour, milk powder, baking soda, baking powder and salt in it.
• Sift them into a bowl.
• Now add 2 tbsp of nuts in the flour mixture.
• Give them a mix so that nuts get coated with flour. Coating nuts with flour prevent them from sinking to the bottom while baking.
• Then add curd.
• Now pour very hot milk (mixed with butter & sugar) in the pan.
• Give them a mix using cut and fold method. Look no lumps should remain there.
• Lastly add vanilla essence and mix again.
• Transfer the batter in cake tin lined with greased butter paper.
• Spread rest of the nuts over the batter.
• Bake in preheated oven for 35-40 minutes @180°C in the middle rack of the oven with both the rods on.
• After the said time is oven, take out the cake, insert a toothpick and if the toothpick comes out clean, then it means cake is perfectly baked.
• Cool, invert and slice.

Notes

1. In place of whole wheat flour, you can use all purpose flour too.
2. If you are intending to make this cake as a base for any cake, then skip adding nuts in it.

Keyword eggless hot milk cake, Hot milk cake