RSS

Hot Milk Cake

27 Aug

“I have no desire to build beyond the point of delicious” — Meg Ray, Miette 

Hot Milk Cake — the name itself was so refreshing, i had to make this cake…

Hot milk cake

I fell in love with this book when i came across it…’coz it embodies just about everything i want in baking. This is how I envision my desserts…petite, simple bites, absolutely appealing both to the palette and to the eyes.

I was blown with the pictures and the size of the cakes (no more than 6 by 3”) and sweet treats and their amazing packaging… an elegant string wrapped around a most delightful cake or around a jar of macarons. Very romantic. Truly artistic.

Yes, yes, before I get carried away, the cake…it does not fail to please. It is a simple lovely cake, with absolutely amazing texture, and a velvety mouth feel.

The ingredients are pretty simple too, no gourmet products required…but this is a slightly challenging cake in that, ”The key to success lies completely in temperature control …”

So it will be helpful if you have a candy thermometer/instant-read thermometer in hand. Maybe you can also gauge the temperature by feel and by keeping time, and come out with a beautiful cake if you are careful. Try it, its worth it.

Hot Milk Cake : Recipes from San Francisco’s most charming pastry shop, (Reprinted with permission)

Ingredients

1½ CUPS (6½ OUNCES) ALL-PURPOSE FLOUR
2 TEASPOONS BAKING POWDER
¼TEASPOON KOSHER SALT
½ CUP (4 OUNCES) UNSALTED BUTTER, AT ROOM TEMPERATURE
½ CUP WHOLE MILK
1½ CUPS (10½ OUNCES) SUGAR
3 LARGE EGGS
½ TEASPOON VANILLA EXTRACT

Hot milk cake

Preparation

Liberally butter two 6-by-3-inch cake pans and dust with flour. Tap out the excess flour.

Preheat the oven to 350 degrees F / 180 degree C.

Sift together the flour, baking powder, and salt into a bowl and set aside.

In a saucepan over medium-low heat, combine the butter and milk and heat, stirring occasionally, until the butter is melted, 3 to 4 minutes. (Alternatively, in a microwave-safe bowl, combine the butter and milk and microwave on high at 10-second intervals, stirring between each, until the butter is melted.) Pour the milk mixture into a large bowl. Set aside and let cool to slightly above room temperature; an instant-read thermometer should register between 80 and 85 degrees F. You want the milk and butter to remain incorporated, so whisk the mixture occasionally and vigorously while it is cooling and up until you add it to the batter.

In the top pan of a double boiler or in a bowl for a bain- marie, whisk together the sugar, eggs, and vanilla. Fit the top pan or bowl over (but not touching) simmering water in the bottom pan or a saucepan and gently warm the mixture, stirring, just until the sugar is dissolved and the thermometer registers 110 degrees F, about 10 minutes. Pour the egg mixture through a medium-mesh sieve into the bowl of a stand mixer. Fit the mixer with the whisk attachment and whisk on high speed until the mixture is light and fluffy and has cooled to slightly above room temperature (between 80 and 85 degrees F), about 10 minutes. (Note: The batter becomes more stable as the mixture cools; this is an important factor in creating a cake with good structure.)

Stop the mixer. Add the sifted dry ingredients and mix on low until just incorporated. The batter should be smooth. Check the milk mixture to make sure it is fully cooled, then slowly pour it into the batter, whisking on low speed. Stop mixing as soon as the batter is well blended and smooth. Remove the bowl from the mixer, scrape down the sides of the bowl again, and fold by hand a few times with the spatula. Divide the batter between the prepared pans. Bake until the cakes are golden brown and a tester inserted in the center comes out clean, 30 to 35 minutes.

Transfer to wire racks and let cool in the pans for about 20 minutes. When the cakes are cooled enough to handle the pans but still a tad warm to the touch, carefully run an offset spatula around the edges of the pans to loosen them, then invert the cakes onto the racks and remove the pans. Let cool for about 30 minutes longer. Wrap the cakes tightly in plastic wrap and refrigerate to ensure that the interiors are completely cooled before decorating, at least 1 hour or for up to 3 days. To freeze, wrap tightly in a second layer of plastic wrap and store in the freezer for up to 2 months.

Thanks for stopping by…

Advertisements
 
Leave a comment

Posted by on August 27, 2014 in Uncategorized

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
%d bloggers like this: