Old-Fashioned Hot Milk Cake (Print Version)

# Ingredients:

01 - 4 large eggs
02 - 400 grams granulated sugar
03 - 1 teaspoon vanilla extract
04 - 280 grams all-purpose flour
05 - 2 1/4 teaspoons baking powder
06 - 300 millilitres 2% milk
07 - 140 grams unsalted butter

# Instructions:

01 - Preheat oven to 175°C. Grease a 23x33 cm baking pan with butter or nonstick spray.
02 - In a medium bowl, whisk flour and baking powder until evenly mixed. Set aside.
03 - In a stand mixer, whisk eggs on medium-high speed for 3–5 minutes until pale, thick, and fluffy.
04 - Place butter and milk in a small saucepan. Warm over medium-low heat until butter melts and bubbles form around pan edges. Do not boil.
05 - Gradually add sugar and vanilla extract to the whipped eggs while continuing to whisk.
06 - Gradually add the flour mixture to the egg and sugar blend, mixing on medium speed just until smooth and cohesive.
07 - With mixer on medium-low speed, carefully stream the hot milk and melted butter into the batter. Mix until just combined.
08 - Pour batter into prepared pan. Bake for 30–35 minutes or until a toothpick inserted in the centre comes out clean.
09 - Allow cake to cool in pan for 10–15 minutes, then turn out onto a wire rack to fully cool.
10 - Slice and serve once completely cooled.

# Notes:

01 - Whip eggs until very pale and thick for optimal cake structure.
02 - Scald milk to 82–85°C, ensuring milk is heated until bubbles form around edges, but do not let it boil.

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