MILK CAKE IN A DABBA
 
 
Ingredients
  • FOR THE SPONGE
  • ¾ cup milk
  • 2 tsp vinegar
  • ¾ cup castor sugar
  • 6 tbsp oil
  • ½ tsp vanilla
  • 1 + ¼ cup all-purpose flour
  • ½ tsp baking soda
  • 1 tsp baking powder
  • FOR THE SOAKING LIQUID
  • 1 cup milk
  • ½ cup condensed milk
  • ½ tsp vanilla
Instructions
  1. Spread a layer of salt at the bottom of a cooker. Place a stand over it and close the lid. Preheat this on medium heat for 5-10 minutes and meanwhile, grease and line a 6-inch steel dabba.
  2. In a bowl, add the milk and vinegar. Let it rest for 2 minutes until it curdles.
  3. Add in the castor sugar, oil and vanilla and whisk it well.
  4. Next, fold in the dry ingredients, that is, all-purpose flour, baking soda and baking powder. Whisk everything well together but avoid overmixing.
  5. Pour the batter into the dabba. Place the dabba on the stand and bake for 35-40 minutes or until a skewer inserted in the centre comes out clean.
  6. For the soaking liquid, mix the milk, condensed milk and vanilla and keep it aside.
  7. Remove the dabba from the cooker and let it cool slightly. Run a knife around the edges and demould the cake while it is still warm.
  8. Using a skewer or toothpick, prick holes in the cake. Make sure that you prick the entire surface of the cake.
  9. Pour the soaking liquid over the cake in a steady stream and in intervals until all the liquid is absorbed into the cake. The cake should be warm at this stage and not completely cooled for better absorption.
  10. Once done, let the cake chill for a few hours before cutting into slices and serving.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/milk-cake-in-a-dabba/