AIntroducing you to my absolute favorite dessert: eggless milk cake , a heavenly creation that holds a special place in my heart and taste buds. Imagine layers of light, airy sponge cake, lovingly soaked in a milk mixture creating a symphony of flavors and textures that dance on the palate with each heavenly bite. From its moist and tender crumb to its luxurious creamy topping. You can top this cake with a generous layer of whipped cream and fruits of your choice.
WHAT YOU’LL LOVE ABOUT THIS
- Recipe can be easily customized
- No fancy ingredients required
- Base spong recipe for other cakes
- Its eggless
INGREDIENTS USED IN 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.
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. It is often easier to mix into cake batters compared to solid fats like butter. 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.
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.
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.
EQUIPMENTS USED FOR MILK CAKE
1)This recipe comes together quickly and hardly needs any equipment.
2)To mix all my ingredients together, 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!
3)Not a single day goes in my kitchen when I don’t use my set of Measuring Cups and Measuring Spoons.
4)Spatula and whisk to bring the batter together.
OTHER SIMILAR RECIPES ON THE BLOG
TIPS FOR MAKING MILK CAKE
1)Before making the sponge,make sure to grease your baking dish with oil or butter. You can also line the dish with parchment paper.
2)Make sure all the ingredients are at room temperature when making the sponge.
3)Don’t forget to prick the cake properly before adding the milk soak so that the cake absorbs the milk properly.
4)Refrigerate the cake for 30 mins after pouring the milk mixture.
- Ingredients
- For the sponge
- ½ cup milk
- 1 tsp vinegar
- ½ cup castor sugar
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- ¾ cup all purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- For the soak
- 1 cup milk
- 6 tbsp fresh cream
- 2 tbsp icing sugar
- For garnish
- ½ cup whipped cream
- Strawberries
- Preheat the oven at 180 degrees Celsius.
- In a bowl, add milk and vinegar and let it sit for 5 minutes to curdle.
- Add oil, sugar and vanilla extract to the milk mixture and whisk till everything is well combined.
- Lastly, add the flour, baking powder and baking soda and give it a final whisk to form a smooth batter.
- Transfer the batter into a 6*4 inch baking dish and bake for about 20-25 mins or till a skewer inserted in the centre comes out clean.
- Meanwhile, make the soak by combining the milk, cream and sugar well till no lumps of icing sugar remain.
- Once the cake is out of the oven, prick the cake throughout using a fork.
- Pour the soak all over the sponge and let it absorb the mixture completely. Refrigerate it for around 30 minutes.
- Top it with a generous layer of whipped cream and some strawberries.
If you like my Milk Cake and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
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