Description:
This Fluffy Milk Cake is a light, airy, and velvety dessert that melts in your mouth. Infused with rich milk flavor and topped with a simple glaze or powdered sugar, it’s the perfect treat for tea time or as a standalone dessert for any occasion.
Origin:
This cake draws inspiration from traditional sponge and chiffon cakes popular in European and Asian baking, celebrated for their cloud-like texture and delicate sweetness.
Ingredients:
For the Cake:
- 1 1/2 cups (190g) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, melted
- 3/4 cup (150g) granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3/4 cup (180ml) whole milk, warm
For the Milk Glaze (Optional):
- 1/2 cup (120ml) sweetened condensed milk
- 1/4 cup (60ml) whole milk or heavy cream
For Decoration:
- Powdered sugar for dusting
- Fresh fruit or whipped cream (optional)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan.
2. Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. Prepare Wet Ingredients:
- In a large bowl, beat eggs and sugar with an electric mixer until pale and fluffy (about 5 minutes).
- Add melted butter and vanilla extract, mixing until smooth.
4. Combine and Add Milk:
- Gradually fold the dry ingredients into the wet mixture in three additions, alternating with warm milk. Begin and end with the dry ingredients, mixing gently until just combined.
5. Bake the Cake:
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
6. Prepare the Milk Glaze (Optional):
- Mix sweetened condensed milk with whole milk or heavy cream. Poke small holes into the cake and pour the glaze over it for a moist, milky texture.
7. Serve:
- Dust with powdered sugar or top with whipped cream and fruit before serving.
Tips for Success:
- Use room-temperature eggs for maximum volume in the batter.
- Sift the dry ingredients for an extra-light texture.
- Do not overmix the batter to keep the cake fluffy.
Recommendations:
- Pair with a glass of warm milk or hot tea for a comforting treat.
- Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Nutrition (per slice, approximate for 10 slices):
- Calories: ~220
- Protein: 5g
- Fat: 9g
- Carbohydrates: 30g
- Sugar: 18g
This Fluffy Milk Cake is simplicity at its finest—a perfect combination of softness and sweetness for all occasions!
