American hot milk cake
A soft cake made by adding very hot milk and butter to a whisked egg batter.
Active time25 min
Cooking1 h
Total2 h 30 minResting : 1 h 30 min
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Ingredients
- 57 g unsalted butter
- 227 g pasteurised whole milk
- 4 large eggs, size L
- 10 ml liquid vanilla extract
- 240 g plain wheat flour
- 72 g neutral sunflower oil
- 2 tsp baking powder
- 1 tsp fine salt
- 397 g white sugar
Preparation
Take the eggs out of the refrigerator and leave in their shells for 20 minutes to lose their chill. Heat the conventional oven to 165 °C. Grease a 33 × 23 cm dish at least 5 cm deep with 5 g oil.
4 large eggs, size L72 g neutral sunflower oil- oven
- deep rectangular dish
- brush
Beat eggs and sugar for about 2 minutes at medium-high speed until pale and fluffy. Slowly add the remaining 67 g oil. Separately mix flour, salt and baking powder, then beat in just until combined, scraping the base and sides.
240 g plain wheat flour2 tsp baking powder1 tsp fine salt397 g white sugar- mixing bowl
- electric mixer
- bowl
- spatula
Heat milk and butter for about 5 minutes until just boiling. Off the heat, add vanilla and stir until the butter finishes melting. Slowly add the still very hot mixture to the batter on low speed without splashing. Scrape and briefly mix until smooth, then pour into the dish.
57 g unsalted butter227 g pasteurised whole milk10 ml liquid vanilla extract- saucepan
- spoon
- electric mixer
- spatula
- dish
Bake for about 45 minutes at 165 °C, rotating halfway if needed. The top should be set and a central skewer come out clean. Cool on a rack for about 60 minutes before slicing. Serve plain.
- oven
- oven gloves
- skewer
- rack
- knife
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration