I remember seeing Hot Milk Cake at country fairs and markets when I was a child.
It’s a traditional style of making cakes that I haven’t seen recently so I was delighted to come across this lovely recipe.
Sponge like in taste and texture, essentially Hot Milk Cake is made by bringing milk and butter to the boil before you add the other ingredients (but you probably could have guessed that from the name, couldn’t you).
Incredibly easy to make and very versatile too. Lightly spiced with freshly grated nutmeg and a touch of vanilla, these little cakes are delicious served with strawberries and cream as pictured here, or decorate with any other fruit, berry chopped up chocolate bars, candy – the options are endless really.
This is a gem of an old fashioned cake – a recipe certainly worth holding on to.
This recipe originally came from a blog called Sweet Happy Life that is no longer. I’ve taken the liberty of reproducing the full recipe below so we don’t lose this charming cake.
- Nonstick vegetable oil spray
- 2 large eggs
- ⅔ cup plus ½ cup sugar
- ¾ teaspoon vanilla extract, divided use
- 1 cup plus 1 tablespoon all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon freshly grated nutmeg
- ⅔ cup whole milk
- 5 tablespoons unsalted butter
- 1 pound large strawberries, hulled, thinly sliced lengthwise
- ½ cup chilled heavy whipping cream
- 1 tablespoon powdered sugar
- Preheat oven to 425°F. Spray six jumbo muffin molds or six ¾-cup custard cups with nonstick spray.
- Combine the flour, baking powder, salt and nutmeg in a small bowl. Set aside.
- In a small saucepan over medium heat bring milk and butter just to boil in small saucepan, stirring until butter melts. If the mixture comes to a boil before you’re ready to add it to the batter reduce the heat to low and keep warm.
- While the milk is heating, using an electric mixer, beat eggs in a medium bowl at high speed until thick, about 3 minutes. Gradually beat in ⅔ cup sugar; beat until thick and pale yellow, about 1 minute longer. Beat in ½ teaspoon vanilla.
- Add the flour mixture to the egg mixture and beat 30 seconds. Add hot milk mixture to batter; beat until blended and smooth, about 30 seconds. Divide batter among prepared cups. Place cups on rimmed baking sheet.
- Bake cakes until tops rise (tall rounded peak will form in center of each), turn pale golden, and are firm to touch, about 16 minutes. Cool in cups at least 20 minutes.
- Toss strawberries and remaining ½ cup sugar in medium bowl to coat; let stand 20 minutes for juices to form.
- Using electric mixer, beat cream, powdered sugar, and remaining ¼ teaspoon vanilla in another medium bowl until peaks form.
- Remove warm or room-temperature cakes from molds and transfer to bowls or plates. Cut off rounded top of each cake. Spoon some of berries and juices over. Spoon whipped cream on the berries, cover with tops of cakes, then garnish with remaining berries and juices. Dust with confectioners sugar, if desired. Serve immediately.