Eggless Hot Milk Cake recipe
Light and fluffy butter sponge cake made with regular ingredients and extremely hot milk.
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
- In place of whole wheat flour, you can use all purpose flour too.
- If you are intending to make this cake as a base for any cake, then skip adding nuts in it.