Cmilk

Hot Milk Cake ❤️❤️

-It has a flavor that I would compare to pound cake, but with a lighter crumb. It tastes great plain or frosted, but in the summer, my family prefers to serve it with whipped cream and fresh strawberries.

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
4 eggs
2 cups granulated sugar
1/4 teaspoon fine sea salt
2 teaspoons vanilla extract
1/2 cup unsalted butter
1 cup whole milk
Berries, for serving (optional)
Whipped cream, for serving (optional)

Directions:

-Preheat your oven to 350° F and grease and flour your cake pan. My family makes this in a tube (angel food cake) pan, but you could also use two 8- or 9-inch round cake pans.

-Combine the flour and baking powder and then sift together into another medium bowl. Set aside.

-In the bowl of a stand mixer or a large bowl with a handheld mixer, beat together the eggs, sugar, salt, and vanilla for a few minutes, until light and frothy.

-Add the flour mixture to the egg mixture and stir together gently by hand with a spatula, just until combined. Do not overmix.

-In a small saucepan over medium heat, melt the stick of butter. Add the milk and bring to a boil. Slowly pour that mixture into the rest of the batter while mixing lightly. Mix just until combined.

-Pour the batter into your prepared pan. Bake for about 50 minutes, or until the top is a nice golden brown color and a toothpick inserted in the center comes out clean. (If you're using two smaller cake pans, your baking time will be between 25 to 35 minutes.)

-Let the cake cool and then flip it out of the pan. Serve with whipped cream and berries, if you so choose. You could also use this cake in a layer cake or pour a glaze over it. Store at room temperature.

EVAPORATED MILK RECIPE (2 METHODS)
Both condensed and evaporated milk are reduced milk. Meaning, both have been cooked until almost 60% of the water content has evaporated or reduced. Today, I share two methods to make this evaporated milk recipe from scratch.

Blue Diamond Natural Almond Breeze Almond Milk Unsweetened

I found this moderately creamy non-dairy milk to taste slightly sour with a nutty, salty finish. I remember how much I love the chocolate version of this almond milk but I didn't find the same to be true of this version. The sour, nutty, salty flavor was a little off-putting. Curdling barely created more flavor. I would turn to this non-dairy milk for vegan baking if my preferred alternatives weren't available.

SOY MILK

Chinese people have consumed soymilk since the 11th century BC, but this drink experienced revival with the healthy-eating trend.

Modern manufacturers have found a way to produce soymilk that tastes more like cow’s milk.

Soymilk is nutty, full of protein, and thicker than almond milk. It is perfect for making healthy smoothies.