Hot Milk Cake
Ingredients
- 2.7 pcEgg (whole)
- 100 gWhite sugar
- 133.3 gWheat flour
- 7.3 gBaking powder
- 133.3 mlWhole milk
- 40 gUnsalted butter (diced)
- 0.7 tspVanilla extract
- 0.7 pinchGray sea salt
Method
A dense, moist crumb that melts in the mouth. The crust is thin and golden, releasing a distinct aroma of brown butter and vanilla.
- 1
Preheat the oven to 180°C. Generously butter a cake pan. The cake should slide out easily after baking.
- 2
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
Sift the flour and baking powder over the mixture. Gently fold in with a spatula, lifting the batter to keep the air in.
- 4
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
Pour the hot milk in a thin stream over the batter while mixing gently. The batter will become fluid, smooth, and glossy.
- 6
Bake for 35 minutes. The crust should be golden brown. A knife inserted into the center should come out perfectly dry.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 3 days under a dry cloth or a cake dome. Avoid the fridge as it hardens the crumb.
