|240 gms All purpose flour|
|60 gms Cornflour|
|1 tsp Baking powder|
|113 gms Butter|
|1 cup Milk|
|425 gms Castor sugar|
|1 tsp Vanilla extract|
This hot milk cake is a super soft cake. I recently bought a new bundt pan and was waiting to try this recipe. You must be wondering as to why I buy new pans when I do not eat any cake. Well, I love the shape of the final baked cake. Bundt has always been my weakness and when I saw this pan on an online sale, I just couldn’t turn a blind eye. You must have already seen the egg-free hot milk cake. The method of making this is very similar to the egg free one. Since I had already tried out the recipe with hot milk, hesitation to pour the hot milk into the batter was much less.
The recipe for this hot milk cake is again given by none another than Anuja sule of simple bakes happy bakes. This cake is also as soft as the egg free one. The crumb reminds me of the sponge cake which we would buy from bakeries. I baked this cake for my maid who celebrates Christmas tomorrow. When she knew that I was baking for her, she was very happy and overwhelmed and seeing her happy gave me joy. Thanks to the lord for giving me this opportunity
Preheat the oven to 160C
Lightly butter and flour the 9" bundt pan
Sift the corn flour, all purpose flour and the baking powder in a bowl and keep aside
Place the butter and milk in a sauce pan and bring it to boil in medium flame
In a bowl, add the eggs and beat it well with a beater till frothy.
Add the sugar in parts and beat well
Add vanilla and beat again
Now add the flour mixture and mix well
Add the hot milk butter mixture and mixture thoroughly. The batter at this stage will be a little runny. Do not worry
Transfer the batter to the bundt pan and bake it for 50-55 minutes or until the skewer inserted in the center comes out clean
Once done, transfer the pan to a cooling rack. Let the cake cool in the pan for another 20 minutes
Unmould the cake, cut and serve
Check out the other bloggers doing this Bake-a-thon
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