Haute pastry: cook a fluffy, moist warm milk cake in just an hour

If you want a delicious snack or a sponge cake for a birthday, this warm milk cake is your ideal option. Get this typical United States recipe ready in just an hour.

Hot milk cake is an ideal snack as it is moist, firm and fluffy. It is a traditional recipe from the United States, very popular during the Great Depression.

To make this cake, you can use the classic round mold or use a bundt cake mold. The big secret is in the recipe: you must heat the milk together with the butter so that when you add it to the mixture of eggs and sugar you get a moist and juicy mixture in the oven.

Haute pastry: cook a fluffy, moist warm milk cake in just an hour



First we beat the eggs and sugar in a bowl for 5 minutes by hand or helping you with a mixer, until the mixture is fluffy and blanches. Then we reserve. When using brown sugar or sugar it will logically be a little darker.

Then we heat the milk together with the chopped butter and the vanilla essence or the seeds of a vanilla bean and stir in a saucepan until the butter is completely integrated. As soon as it starts to boil, remove the saucepan from the heat and stir.

Haute pastry: cook a fluffy, moist warm milk cake in just an hour

Add the eggs and sugar to the mixture while continuing to beat. Next, we add the flour together with the sifted yeast in about two batches and we just have to stir just enough so that the whole mass is integrated.

Pour the dough into the 20 cm diameter mold that we will have previously greased. We tap it gently on the counter to eliminate possible air bubbles and we put the mold in the oven preheated to 180 ºC, with heat up and down, for 40 minutes.

After this time, we lower the temperature to 170ºC and continue baking for another 10 minutes. We only have to check that our cake is ready. In case it is not there yet, just leave it another 5 minutes at 150 ºC. Once ready, we take it out and let it cool completely on a rack. To present it, once it is cold we simply sprinkle with icing sugar or flower sugar.

Melanie Cossetti

Bióloga de profesión. Cocinera aficionada. Especialista en marketing digital y creadora de contenidos.+ info

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