Hot Milk Cake

A light butte sponge cake that has a higher milk content than butter.  Simple ingredients, yet the flavour and texture were nice. This cake would not leave an oily stain on your plate. My family enjoyed this soft and springy butter cake very much 😋😋

Ingredients

80g low-fat milk * 

20g whipping cream * 

50g unsalted butter 

1/2 tsp vanilla extract 

2 eggs, about 58~60g each

1/8 tsp low sodium salt

50g fine sugar

40g raw sugar

80g plain flour plus/plain flour

20g top flour/plain flour

2g baking powder

* 80g low fat milk & 20g whipping cream can be replaced by 100g milk

Directions

1. Line a 14.5x14.5x6 cm square pan with parchment paper. Set aside.

2.  Melt butter in low-fat milk and whipping cream without bringing to a boil, about 85℃. Add in the vanilla extract. 

I leave the hot milk over the warm ceramic hob till needed, best to maintain the temperature around 80℃.

3. Beat egg white with salt, fine sugar and raw sugar till reaching firm peak.

 Mix in yolks and beat till reaching ribbon stage.

4. Sieve and fold in plain flour plus and baking powder. 

5. Pour in hot milk mixture (about 80℃) from Step 2, and fold into a smooth batter quickly.

6.  Pour into the prepared cake pan in Step 1.

7. Bake in a preheated oven at middle rack, at 175℃ ~ 180℃ for 30 to 35 minutes, or till an inserted cake tester draws out clean.

8. Transfer the cake to a cooling rack after removing from the cake pan.

After about 5 minutes of cooling down, cover the crust of the cake by a sheet of cling wrap to keep the moisture in. This step is optional.

9. Cut and enjoy 😋

I sliced the 4 sides to give a more uniform look 😍