Hot Milk Cake

A dense, moist crumb that melts in the mouth. The crust is thin and golden, releasing a distinct aroma of brown butter and vanilla.

• Prep time: 15 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 362
• Protein: 9 g
• Carbs: 52 g
• Fat: 13 g

Ingredients

• 2.7 piece Egg ( whole )
• 100 g White sugar
• 133.3 g Wheat flour
• 7.3 g Baking powder
• 133.3 ml Whole milk
• 40 g Minimum butter sweet ( diced )
• 0.7 tsp Vanilla extract
• 0.7 pinch Gray sea salt

Instructions

1. Oven and mold prep

   Preheat the oven to 180°C. Generously butter a cake pan. The cake should slide out easily after baking.

2. Whisking eggs

   Whisk the eggs with the white sugar and a pinch of salt. The mixture should turn pale, triple in volume, and form a thick ribbon when you lift the whisk.

3. Adding dry ingredients

   Sift the flour and baking powder over the mixture. Gently fold in with a spatula, lifting the batter to keep the air in.

4. Heating milk and butter

   In a saucepan, heat the milk with the butter and vanilla extract. The butter must be completely melted and the milk should start to steam, without boiling.

5. Final mix

   Pour the hot milk in a thin stream over the batter while mixing gently. The batter will become fluid, smooth, and glossy.

6. Baking

   Bake for 35 minutes. The crust should be golden brown. A knife inserted into the center should come out perfectly dry.

Chef's tips

• Always use whole milk to achieve that rich and melting crumb texture.
• The milk must be very hot when added to the batter to activate the baking powder and provide volume.

Storage

Keep for 3 days under a dry cloth or a cake dome. Avoid the fridge as it hardens the crumb.