Hot Milk Cake (No Beater Cake, Simple & Quick)

Vanilla cake can be made in a number of ways, and I have tried many versions so far. Have you tried my eggless condensed milk cake (a popular hit in my space)? This is another quick, simple cake that tastes so good and delicious. Another delicious cake that can be made in a jiffy is this atta cake.

The cake is soft melt in mouth, moist and tender with crumbs. Tastes just like the store bought Britannia vanilla cake. The best part of this cake is that this cake doesn't need expertize or any fancy tools, not even hand beater. I used my mixer to beat the eggs and sugar, which also can be done with a hand whisk. This cake can be baked on stove top too by placing the pan in another covered pan, the bake time almost same like oven. Check this out and try !!

Preparation time ~ 10 minutes

Cooking time ~ 35 minutes

Author ~  Julie

Serves ~ a loaf

Ingredients

all-purpose flour 1 cup (120 g)

baking powder 1 tsp (4.8g)

salt a pinch

granulated sugar 3/4 cup(150gm)

eggs 2

vanilla essence 1 tsp

veg oil 1/4 cup

unsalted butter, 3 tbsp (approx 45g)

milk 1/2 cup (approx 120 ml)

Watch on YouTube -

Method

• Beat the eggs with granulated sugar until sugar is completely dissolved.
• Sift the all-purpose flour, baking powder and salt in a bowl.
• In a bowl, add the egg-sugar mixture. Add vanilla essence and give a quick mix. Add the dry ingredients in batches, add oil. 
• Pre-heat oven to 350 degrees F or 180 degrees C. Line a bread tray with parchment paper at the bottom. Brush oil on the sides of the pan and dust flour.
• Heat a pan and add the butter. When melted, add the milk to warm it up. Switch off the flame and pour this in the batter. Give a quick mix, the batter will be looser than ribbon consistency.
• Pour the batter in the prepared tin and bake in pre-heated oven for 35–40 minutes. Check with a toothpick for done ness.
• Cover with an aluminium foil paper and leave for 10–15 minutes. De mould then and cool on wire rack completely. Cut in slices and enjoy.
• Store in airtight containers and enjoy at room temperature for 4–5 days.

 NOTES

* You can store this cake at room temperature for 4–5 days. Tastes best the next day after baking.

* If the granulated sugar is more of a crystal, then powder the sugar first and then add eggs so that eggs don't get heated up.

* If using salted butter, omit adding salt in the dry ingredients.

* This cake can be baked on stove top too by placing the pan in a pan, the bake time almost same like oven.