|Hot Milk Cake Recipe from Miette Bakery|
As Miette reiterates, this cake is a challenge to bake! Not so much so in the techniques used, but in the sheer amount of processes you have to carry out to get that desired, moist and fine crumbed Hot Milk Cake. However, it is well worth going the extra mile for – I know now the difference between a sponge cake and a sponge cake!
Pictures aren't too great due to bad lighting, so I'll be putting better ones up tomorrow!
1 and a third cups all purpose flour
2 tsp baking powder
Quarter tsp salt
Half cup unsalted butter
Half cup whole or semi skimmed milk
One and a half cups sugar
3 large eggs
Half tsp vanilla extract
1 tub of Betty Crocker Hersheys Chocolate Buttercream
- Preheat the oven to 180 degrees and line (two or three) 6/7 inch cake tins with baking parchment, flour and butter. Miette calls for 6 inch cake tins in particular!
- Sift flour, baking powder and salt into a bowl and set aside.
- In a saucepan over medium heat melt together the butter and milk and then set aside to cool in a separate large bowl. Stir occasionally as it has the tendency to separate.
- On a double boiler, at low to medium heat, whisk together the sugar, eggs & vanilla. Keep whisking until all of the sugar has dissolved and a food thermometer reads 110 degrees F when inserted.
- Remove mixture from the heat and pass it through a medium mesh sieve to remove bits of cooked egg that may appear.
- Whisk the mixture on high speed for ten minutes or until the mixture has cooled to 85 degrees F.
- Now add the dry ingredients and mix them in on a low speed until just incorporated.
- Pour in the cooled milk mixture and stir again for less than a minute until you have a glossy mixture.
- Using a spatula, fold the mixture a few time to incorporate air.
- Divide the batter into three 6 inch (or two 8 inch) greased and floured cake pans, tap twice on worktop to remove air bubbles.
- Bake in the oven for 30-35 minutes or until a skewer comes on clean.
- Take out of cake pans and leave to cool for at least 40 minutes or once cool to the touch.
- Frost with your favourite buttercream frosting!