Hot milk cake
Preppy Kitchen · ♥ 14.5K likes · 635K views · 6 min video
Read about sheet cakes and traybakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 240 ml whole milk
- 113 g unsalted butter
In a medium to small saucepan, heat the milk and butter over medium heat until the butter is melted and it is bubbly, stirring now and then.
- 240 g all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
In a medium bowl combine the flour, measured by scale or fluffed, spooned and levelled, the baking powder and salt; whisk.
Why hot milk makes a tender crumb
- 400 g granulated sugar
- 4 whole large eggs
In a stand mixer with the paddle, or with a hand mixer, beat the sugar and eggs on medium high for 3 to 4 minutes until fluffy, light and pale.
Why the oven must be hot
Add the flour mixture and mix on low until just combined; then pour in the hot milk while mixing on low.
Mixing the batter
- butter and flour or baking spray
Pour into a 9 by 13 inch pan buttered and floured or sprayed (or lined with a cradle) and bake straight away in the hot oven for 28 to 32 minutes, until golden on top and set in the center.
- powdered sugar
Cool completely, remove from the pan, dust with powdered sugar and slice. Keeps up to four days covered at room temperature.