The base of this cake is perfect you can use it in all your frosted cakes. This eggless hot milk cake is super soft with a spongy texture a beautiful soft crumb and the perfect sweetness. In a saucepan over medium heat, add in milk then bring it to a light boil, it should not be a rolling boil, all you are looking for is when the butter is added it will melt.
Add the butter to the hot milk and stir until the butter is melted then put the mixture aside. In a large bowl, sift in the dry ingredients which are the flour, baking powder, baking soda, and salt then set it aside. Into another bowl, add the curd, sugar, and vanilla essence then mix until homogenous for around a minute then start adding the dry and hot milk mixture into the curd mixture.
You will do this in batches while giving it a quick mix and make sure you do not overmix the batter. Once the cake batter is well-formed, transfer it to a greased and parchment-lined baking tin, you can use an 8-inch round or square pan. Level the batter with a spatula then bake in 180 degrees preheated oven for 35 to 45 minutes or until a skewer inserted at the centre comes out clean.
Allow the cake to cool for around 5 minutes then run a knife around the edge of the cake then invert the pan and free the cake then allow it to cool off completely before slicing it and enjoying it the way you like. You can serve the cake alongside some cream with a glass of milk or coffee.
- 1 3/4 cups(210grams) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1/2 cup (113 grams) butter
- 2/3 cup (150 ml ) milk
- 1/2 a cup (100 grams) of Yoghurt/curd
- 1 cup (200 grams) of sugar
- 1 tbsp vanilla extract