Milk cake, also known as a milk sponge cake or a Japanese milk bread cake, is a soft, tender, and moist dessert that’s perfect for any occasion. It’s a simple yet delicious treat that can be enjoyed plain or with a variety of toppings and fillings. This cake is characterized by its light and airy texture, thanks to the generous use of milk in the batter. In this article, I’ll guide you through the step-by-step process of making milk cake, from preparing the ingredients to baking and serving.
Ingredients
Before diving into the recipe, make sure you have all the necessary ingredients. Here’s what you’ll need:
For the Cake:
- All-Purpose Flour: 1 1/2 cups (or 190 grams)
- Granulated Sugar: 3/4 cup (or 150 grams)
- Baking Powder: 1 1/2 teaspoons
- Salt: 1/4 teaspoon
- Large Eggs: 3 (at room temperature)
- Whole Milk: 1 cup (or 240 milliliters)
- Vanilla Extract: 1 teaspoon
- Vegetable Oil: 1/4 cup (or 60 milliliters)
For the Topping (Optional):
- Powdered Sugar: For dusting
- Fresh Berries: For garnish (such as strawberries, blueberries, or raspberries)
- Whipped Cream: For serving (optional)
Equipment
To make milk cake, you’ll need some essential kitchen tools and equipment:
- Mixing Bowls: 2 large bowls (one for dry ingredients and one for wet ingredients)
- Electric Mixer or Stand Mixer: For mixing the cake batter
- Measuring Cups and Spoons: For accurately measuring ingredients
- Whisk: For mixing the wet ingredients and egg yolks
- Spatula: For folding the batter together and transferring it to the cake pan
- Cake Pan: A 9-inch (or 23-centimeter) round cake pan, greased and lined with parchment paper at the bottom
- Oven: Preheated to 350°F (or 175°C)
- Cooling Rack: For cooling the baked cake
Step-by-Step Instructions
Now, let’s dive into the recipe and learn how to make milk cake.
Prepare the Dry Ingredients
First, gather the dry ingredients for the cake: all-purpose flour, granulated sugar, baking powder, and salt. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined. This ensures that the baking powder and salt are evenly distributed throughout the flour, which is essential for proper leavening and flavor.
Prepare the Wet Ingredients
Next, gather the wet ingredients: large eggs, whole milk, vanilla extract, and vegetable oil. In a separate large mixing bowl, whisk together the eggs, milk, vanilla extract, and vegetable oil until well combined. Make sure to whisk until the mixture is smooth and free of any lumps or streaks of egg yolk. This will create a smooth and uniform batter that will mix well with the dry ingredients.
Combine the Wet and Dry Ingredients
Now, it’s time to combine the wet and dry ingredients. Gradually add the dry ingredient mixture to the wet ingredient mixture, whisking gently until just combined. Be careful not to overmix the batter, as this can result in a dense and tough cake. The batter should be thick and pourable, with a consistency similar to a thick pancake batter.
Pour the Batter into the Cake Pan
Once the batter is ready, pour it into the prepared cake pan. Spread the batter evenly across the bottom of the pan using a spatula, ensuring that it reaches the edges and corners. This will ensure that the cake bakes evenly and rises uniformly.
Bake the Cake
Place the cake pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be golden brown and slightly firm to the touch. If the cake is still wet or sticky when you insert the toothpick, bake for an additional 2-3 minutes and check again.
Cool the Cake
Once the cake is done, remove it from the oven and place it on a cooling rack. Allow the cake to cool in the pan for about 10 minutes, then run a knife around the edges of the pan to loosen the cake. Carefully invert the cake onto the cooling rack, removing the parchment paper from the bottom. Let the cake cool completely before frosting or serving.
(Optional) Frost and Decorate the Cake
If you’d like to frost and decorate the cake, you can do so once it has cooled completely. Dust the top of the cake with powdered sugar for a simple and elegant finish, or garnish with fresh berries and whipped cream for a more indulgent treat. You can also use your favorite frosting recipe to create a layer of frosting on top of the cake, or fill the cake with a delicious filling such as jam, custard, or whipped cream.
Tips for Making Perfect Milk Cake
Here are some tips to help you make the perfect milk cake:
Room Temperature Ingredients: Make sure the eggs and milk are at room temperature before using them in the batter. This will help the batter mix more smoothly and create a better texture in the baked cake.
Don’t Overmix: Be careful not to overmix the batter once you add the dry ingredients. Overmixing can cause the cake to become dense and tough. Mix just until the ingredients are combined, and stop as soon as the batter looks smooth and uniform.
Proper Baking Time: Keep a close eye on the cake while it’s baking. Overbaking can cause the cake to become dry and crumbly, while underbaking can leave it wet and sticky. Use a toothpick to check for doneness, and remove the cake from the oven as soon as it’s done.
Cooling: Allow the cake to cool completely before frosting or serving. This will help the cake set up properly and prevent the frosting from melting or sliding off.
Conclusion
Milk cake is a delicious and versatile dessert that’s perfect for any occasion. With its soft, tender texture and moist flavor, it’s sure to become a favorite in your household. By following the step-by-step instructions and tips provided in this article, you can make a perfect milk cake that will impress your friends and family. Whether you enjoy it plain or with a variety of toppings and fillings, this cake is sure to be a hit. So, why wait? Gather your ingredients and start baking your own milk cake today!
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