It’s been long since I have done a three back-to-back series. Since I have been doing the Blogging Marathon on and off, I had decided to give the series some rest. Also, my drafts are dwindling so it may mean that I won’t get three drafts that go with a theme. 🙂 Thankfully, this time I do have some from my drafts, so let’s push it through! With the climate slowly getting better, the mood for coffee and cake pushes up in the evening. I love simple cakes, no icing and all. You may have a look at all the cakes that I have on the blog and notice one thing – not many have frosting on it. Even though frosting makes a cake look and taste better, somehow I like plain cakes. They are easy to make, quick to eat and frosting is always messy! Call me lazy… 😉 So this time, I present three simple cakes, that can accompany your evening chai or coffee – easy to make and so delicious to munch on that you will go for the second or third servings for sure!
The first one I am going to post is a classic Hot Milk Cake. The name itself is straight forward – unlike most of the cakes where milk is added in room temperature, in this cake, we add it hot. The cake is egg based, so you literally beat the heck out of the egg to get its soft texture. The hot milk adds to its softness and makes the cake a delight to eat! There’s hardly any butter that goes into the cake and hence it stays soft and fluffy for quite some time – as though it will stay for that long! You may serve the cake with a simple icing, but I really don’t prefer that. It tastes so good on its own that it will be a cake that you will keep baking again and again, when you run out of ideas or simply want a cake for afternoon tea! Off to the recipe…
- 2 large eggs, at room temperature
- ½ cup sugar
- 1 tsp vanilla extract
- 1 cup all purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup milk
- 25 gm butter
- Preheat oven to 180 degrees. Grease and flour a small pan - I used a Bundt pan.
- Beat the eggs and sugar till triple in volume and foamy. Add the vanilla and beat.
- Add in the dry ingredients and beat just till combined.
- Meanwhile, heat the milk just till scalding - do not boil. Add the butter and switch off. Stir till the butter is melted.
- Slowly pour this hot butter and milk mixture into the batter and beat till combined.
- Pour into the pan and bake for 30 minutes, till skewer inserted in the center comes out clean.
- Cool in pan for five minutes before flipping onto the cooling rack and cool completely.