• Easy and quick to make
• Comes together in 7 minutes
• No oven required
• Its Egg- free

INGREDIENTS USED IN BISCOFF MILK CAKE 

• SUGAR

The most obvious reason is that sugar adds sweetness to the cake, making it enjoyable and satisfying to eat. In a microwave cake, sugar helps keep the cake moist, preventing it from becoming dry and crumbly during the cooking process. The sugar I use for my recipes is linked here.

• OIL

Oil adds tenderness to the cake’s crumb. It coats the flour particles and interferes with gluten formation, resulting in a more delicate and less chewy texture, often easier to mix into cake batters compared to solid fats like butter. It can be blended more uniformly with other ingredients, ensuring an even distribution of fats throughout the batter.

•  MILK

Milk helps dilute the batter to achieve the desired consistency. This makes the batter easier to work with and results in a smoother texture. In recipes that use baking powder as a leavening agent, milk can react with it to produce carbon dioxide gas. This gas creates air bubbles within the batter, causing the cake to rise and become fluffy. I use Nestle milk.

•  ALL-PURPOSE FLOUR

Flour helps absorb the moisture from other ingredients in the batter, which contributes to the cake’s texture and prevents it from being overly wet. It interacts with leavening agents like baking powder and baking soda to create gas (usually carbon dioxide) that causes the cake to rise. Flour is a primary structural ingredient in cakes. It provides the framework for the cake’s crumb and gives it a cohesive texture. It also produces a tender crumb in the cake. I use this flour.

•  LEAVENING AGENTS

Baking powder and baking soda are used in this cake recipe as raising agents. Leavening agents introduce gas bubbles into the cake batter. When heated in the microwave, these bubbles expand, causing the cake to rise and become airy. The rise from leavening agents helps the cake cook more evenly in the microwave, ensuring that the center and edges of the cake cook at a similar rate.

TIPS FOR MAKING BISCOFF MILK CAKE

1. Before making the sponge, make sure you grease your glass dish with oil/melted butter. 
2. Make sure all your ingredients, are at room temperature when making the sponge.  
3. The milk mixture needs to be added to the cake while it is still warm and don’t forget to prick the cake before adding the liquid! 
4. Don’t be afraid of using all the milk mentioned in the recipe, that’s what makes the cake taste divine! 
5. Chill the cake for 20 minutes before topping it up with whipped cream.

EQUIPMENTS USED FOR BISCOFF MILK CAKE

The kind of equipment you use when you’re baking makes a huge difference to the end result! I would recommend you to use good quality mixing bowls and other equipment so that your biscoff milk cake comes out delicious! 

To mix all my ingredients together in, I’m using Borosil’s 100% Borosilicate Glass Bowl which is microwave and oven safe, plus the bowls are super easy to clean and handle, which makes my baking process totally hassle free! 

Not a single day goes in my kitchen when I don’t use a Silicon Spatula, this is the one I recommend. Same goes for my set of Measuring Cups and Measuring Spoons. 

I have made this microwave cake in just 7 minutes.

OTHER RECIPES FROM THE BLOG

1. MOCHA MILK CAKE

2. MILK CAKE

3. ROSE MILK CAKE

BISCOFF MILK CAKE

 

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Ingredients

• 1 cup milk, warm
• 1 tbsp vinegar
• ½ cup sugar
• ½ cup oil
• ¼ cup biscoff spread, melted
• 1 + ½ cup all purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• For the soak
• 1 cup milk, warm
• 6 tbsp fresh cream
• ¼ cup biscoff spread, melted
• For the garnish
• Whipped cream
• Biscoff spread
• Biscoff biscuits

Instructions

1. In a bowl, add warm milk and vinegar and whisk well.
2. ⁠Add sugar, oil and melted biscoff spread to the above mixture and whisk till everything is well combined.
3. ⁠Now add the dry ingredients - flour, baking powder and baking soda and whisk to form a smooth cake batter.
4. ⁠Pour the batter in a microwave safe greased dish and microwave for 6 mins or till a skewer inserted comes out clean.
5. ⁠Meanwhile, make the cake soak by combining warm milk, fresh cream and melted biscoff spread. Whisk everything together.
6. ⁠Once the cake is baked, poke holes in it using a skewer and pour the soak over the cake and let it soak the liquid completelv.
7. ⁠Refrigerate for atleast 15-20 minutes.
8. Finish it with whipped cream dollops on top and some drizzle of biscoff spread and biscoff biscuits.

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If you like my biscoff milk cake  recipe and happen to make it in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!