If you’re a fan of delicate, melt-in-your-mouth desserts, this freshly baked milk cake will feel like a dream come true. Inspired by the famous Japanese milk cake, this dessert is soft, airy, and gently sweetened, with just the right balance of creaminess and lightness.
The secret lies in the combination of whipped egg whites, milk, and a tender sponge-like texture that gives it its “cloud cake” reputation. Perfect for any occasion, whether it’s a cosy afternoon tea or a special celebration, this milk cake is as versatile as it is delicious.
It can be enjoyed on its own or dressed up with fresh fruits, powdered sugar, or a dollop of whipped cream. First, gather your ingredients and tools. Preheat your oven to 160°C (320°F) and prepare a round 8-inch cake pan by greasing it lightly with butter and lining it with parchment paper.
This will ensure the cake releases easily after baking. Separate 4 large eggs into yolks and whites, placing the whites in a clean, grease-free mixing bowl. Refrigerate the whites for a few, minutes while preparing the other ingredients—cold egg whites whip better.
Add ½ tsp cream of tartar to the whites (this helps stabilize the meringue). Using a hand or stand mixer, beat the egg whites on medium speed until soft peaks form. Gradually add 50 g (¼ cup) sugar, one spoonful at a time, and continue beating until stiff, glossy peaks form.
Set aside. In a separate bowl, whisk the 4 egg yolks with 70 g (⅓ cup) sugar until the mixture turns pale and creamy. Add 100 ml (½ cup) warm milk, 50 g (¼ cup) melted butter, and 1 tsp vanilla extract to the yolks. Mix well until everything is fully incorporated.
Sift in 80 g (⅔ cup) cake flour and 1 tsp baking powder. Gently fold the dry ingredients into the wet mixture using a spatula until a smooth batter forms. Avoid overmixing to maintain a light texture. Take one-third of the whipped egg whites and gently fold it into the batter to lighten it.
Use a spatula and fold carefully, lifting from the bottom to avoid deflating the mixture. Add the remaining egg whites in two batches, folding each time until no streaks remain. The batter should be light and airy. Pour the batter into the prepared cake pan and tap it gently on the counter to release any large air bubbles.
Place the pan in the oven and bake at 160°C (320°F) for 40-50 minutes. The cake is done when the top is golden brown, and a toothpick inserted into the centre comes out clean. Once baked, remove the pan from the oven and let it cool for 5-10 minutes.
Then, carefully invert the cake onto a wire rack and peel off the parchment paper. Let the cake cool completely before slicing to preserve its delicate structure. Dust the top with powdered sugar or serve with whipped cream and fresh fruits like strawberries or blueberries for an extra-special touch.
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Expert Tips for Success;
Don’t Skip the Meringue: Beating the egg whites to stiff peaks is what gives the cake its signature light and fluffy texture. Make sure your bowl and whisk are clean and grease-free for the best results.
Gentle Folding Is Key: When combining the meringue and batter, fold gently to avoid deflating the air bubbles. Overmixing will result in a dense cake.
Bake at a Low Temperature: The lower baking temperature ensures even cooking and prevents the cake from cracking on top.
Use Cake Flour: Cake flour has a lower protein content, which contributes to the soft, tender crumb of the cake. If you don’t have cake flour, substitute with all-purpose flour and a tablespoon of cornstarch per cup.
Customization Ideas and Variations;
Chocolate Milk Cake: Add 2 tablespoons of cocoa powder to the dry ingredients for a chocolaty twist.
Matcha Milk Cake: Mix 1-2 teaspoons of matcha powder with the flour for a Japanese green tea flavour.
Citrus Burst: Add 1 teaspoon of lemon or orange zest to the batter for a zesty, refreshing flavour.
Dairy-Free Option: Swap the milk for almond or oat milk, and use melted coconut oil instead of butter for a dairy-free version.
Toppings Galore: Drizzle with condensed milk, add a layer of fresh cream, or sprinkle toasted almonds for added texture and flavour.
Serving Suggestions;
Pair slices of milk cake with a cup of hot tea or coffee for a comforting snack.
Serve with a dollop of whipped cream and fresh strawberries for a simple yet elegant dessert.
Drizzle with honey or condensed milk for an extra touch of sweetness.
For a decadent treat, top with a scoop of vanilla ice cream and chocolate syrup.
Storage, Reheating, and Make-Ahead Tips;
Storage: Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.
Reheating: If the cake has been refrigerated, let it come to room temperature before serving. Alternatively, microwave slices for 10-15 seconds to restore their softness.
Make-Ahead: You can prepare the batter a few hours ahead, but it’s best to bake the cake immediately for optimal fluffiness. Once baked, the cake can also be frozen (wrapped tightly in plastic wrap) for up to 2 months. Thaw in the refrigerator before serving.
There you have it—your very own freshly baked milk cake, soft as a cloud and packed with subtle, creamy sweetness. This cake isn’t just a dessert; it’s a little piece of happiness that you can share with your loved ones or savour on your own.
Its delicate texture and flavour make it perfect for any time of day, whether as a comforting snack or a show-stopping dessert.
Ingredients;
- 4 large eggs, separated
- 120 g (½ cup) sugar, divided
- 100 ml (½ cup) warm milk
- 50 g (¼ cup) melted butter
- 80 g (⅔ cup) cake flour
- 1 tsp baking powder
- ½ tsp cream of tartar
- 1 tsp vanilla extract