With hardly anyone at all, the drive to bake is no longer as strong as before. I guess now I understood why my mom stopped making desserts when we were young adults.
In order for my oven to keep working (if you don't use it often, the heating element will spoil), I better wake those heating elements up.
The push factor came when I needed to bring something to a pot luck tea gathering with my friends. Flipped a few books and I couldn't decide. Then I remembered Frozen Wings mentioned about a Hot Milk Sponge Cake that she baked last year.
You are right, I wanted to participate in the last Bake Along but I got distracted again and missed the deadline.
Verdict: The cake is light and fluffy soft. With the kumquat marmalade combination, it adds a tinge of zest to it.
This recipe is a keeper.
Source: Frozen Wings and Kokken
What you need:
135g sifted cake flour
¼ tsp salt
½ cup whole milk
57g unsalted butter
3 large eggs
1 tsp vanilla extract
Preheat oven to 175°C. Lined a 9” cake pan.
Sift together the cake flour, baking powder and salt twice and set aside.
In a small saucepan, combine butter and milk and heat over medium heat just until butter is melted. Set aside.
In a mixing bowl, beat eggs with bubble whisk attachment until well combined and frothy, about one minute.
Gradually add in sugar and vanilla extract and continue beating at high speed for 6 mins until pale and tripled in volume.
Sift one third of flour mixture over egg foam and gently fold it with a rubber spatula. repeat with remaining flour in 2 more additions.
Heat up milk to just until boil.
Add in all at once to the egg mixture and gently fold it to combine.
Pour batter into cake tin and bake for 20-25mins until it springs back and a cake tester inserted in the center of the cake comes out clean.
Cool the cake in the pan for 10 mins and invert the cake onto the wire rack and let it cool completely.