![]() Oh my word was it good!!! I have made many recipes of yours and I’m so happy to have found you! Thank you for this recipe…well worth the wait!” – Dee I had fresh blueberries to use as well, so I made a blueberry sauce to serve with a slice of cake. “I printed this recipe many months ago with the intention of making it soon however, the opportunity didn’t arise until today! I had extra eggs to use before a very near expiration date, so today was the day! I was skeptical about this recipe because of the “hot milk”, but pleasantly surprised of the outcome. Check out this delicious recipe for a strawberry version! This cake is very versatile, you could put a caramel sauce on it too. We love this cake with powdered sugar or with fruit. You will want to let the cake fully cool and then double wrap it in plastic wrap and it will keep for around 3 months. This cake was a good way to use up the last bit of milk before it ruined. In a time when people stretched their ingredients down to the last drop, this cake was popular. This cake recipe goes as far back as the early 1900’s and was made popular during the Great Depression. and that is what makes it unique, however do not substitute the milk with buttermilk. It is moist and delicious and super versatile. As you can see it is made with super simple ingredients and has a very light texture. This cake is a classic for reason and makes a wonderful birthday cake. This is just a great old-fashioned cake that everyone loves. Serving it with any kind of fruit only makes it better… if that is even possible. ![]() This cake is so easy to make, it’s perfect if you need a quick dessert. It is wonderful with a cup of coffee or a tall glass of milk. Wrap with layers of cling film and refrigerate until needed.This Hot Milk Cake is an old fashioned recipe that never disappoints. If clean, remove the tins from oven and allow to cool on wire rack for 5 minutes.įlip the cake on the wire rack and remove the lining paper. Insert a skewer stick and check if the batter clings to it or it comes out clean. Stop beating once all the ingredients are incorporated.īake for 30-35 minutes if 6″ tin, 40-45 minutes if it is 7/8″ tin and 25-30 minutes if baking in a tray. Repeat again finishing with the third portion of flour. Now add 1/3rd of the flour to the butter mixture and beat until incorporated.Īdd 1/2 of the curdled milk mixture and beat. With a spoon scrap all the remaining condensed milk so that it mixes with the milk. In the condensed milk tin, add milk and vinegar. In another bowl take butter and vanilla and beat for 2 minutes.Īdd in the condensed milk and beat for one more minute. In a bowl whisk together maida, baking powder and baking soda. Makes two 7″ or 8″ cakes or three 6″ cakes or one 9″ * 13″ sheet cake But it great with butter cream or ganache. As mentioned earlier, it is a butter based cake and will go hard once refrigerated. And I would never recommend this for fresh cream cakes which needs to be refrigerated. If you want it very moist, you need to brush some sugar syrup before applying the frosting. The cake is so rich because of the condensed milk used. ![]() Please take a look and if you like it, subscribe to my channel. This cake is quite dense and is not lighter.I made a video demonstrating the procedure. The Barbie Cake, Chequer Board Cake, Fairy Pot Cake and Rainbow Cake are some examples where you need stacking or carving. ![]() Today I will share with you my recipe for eggless cake which I use every time when the cake needs stacking or carving. Barbie Cake – Click on image for instructions
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