In this bake-along #74 session , I've learned something new ... pouring hot milk into the batter!
I've baked sponge cakes a few times ... but haven't tried pouring hot milk mixture into batter like this recipe hot milk cake. While I find that these small cakes do not taste fluffy soft or airy type, but my big kids like it.
Recipe adapted from bonappetit
Replicated below from Zoe of Bake for Happy Kids
Hot Milk Cake with Cranberry Sauce and Cream
Makes 4 cakes / servings
1 large egg (65g)
65g caster sugar
1/4 tsp vanilla extract or paste
85g self-rising flour, sifted
40g unsalted butter
1/4 cup chilled whipped cream
Homemade cranberry sauce (may refer recipe here here)
Preheat oven to 190°C. 4 cupcake liners.
Using electric mixer, beat egg in a mixing bowl at high speed until thick about 3 mins.
Gradually beat in sugar; beat until thick and pale yellow, about 4 mins.Beat in vanilla into the egg mixture. At this stage, decrease mixing speed to low. Add flour and beat 30 secs or until well combined.
Meanwhile, bring milk and butter just to boil in small saucepan, stirring until butter melts. Add hot milk mixture to batter; beat in low speed for 30 secs or until mixture is well blended and smooth. Divide batter among prepared cups. Place cups on a baking tray.
Bake cakes until tops rise (tall rounded peak will form in center of each), turn pale golden, and are firm to touch, about 14-16 mins (I baked mine for 16 mins). 《Lol, mine were flat-headed and didn't rise high》
Cool in cups at least 20 mins. Transfer cakes to a wire rack to cool completely at room temperature.
Place cakes into serving bowls. I served these little cakes with blueberries, whipped cream and cranberry sauce.
Happy Baking and enjoy your weekend ^-^!