Sunday, April 22, 2012

Recipe: Hot Milk Cloud Cake

Last Thursday marked my 25th birthday but instead of throwing a 'makan-makan' party for friends & family, I opted for just a simple home-made cake and a good quality time with my husband. :) 

Initially I wanted to bake my own cake, but then husband was on-board and he wanted to try out baking a cake for me and definitely under my supervision! Lol.

Hot Milk Cloud Cake with Chocolate Fudge Topping
(Recipe taken from Tish Boyle's Cake Book)


1 1/3 cups of cake flour**
1 1/4 tsp of baking powder
1/4 tsp of salt
1/2 cup of whole milk
4 tbsp of unsalted butter
3 eggs
3/4 cup of granulated sugar
1 tsp of vanilla extract/vanilla bean

**Substitute for cake flour: for every 1 cup of cake flour = 2 tbsp of cornstarch + the rest of 1 cup with all purpose flour


1. Sift flour + baking powder + salt TWICE.
2. Combine butter + milk in a saucepan. Remove from heat when butter has just about to melt. Set aside.
3. Beat eggs on high for 1 minute using whisk.
4. Add vanilla extract/vanilla bean + sugar gradually and beat until pale & triple in volume (approximately for 6 minutes).
5. Sift (again!) 1/3 of flour mixture into the egg mixture. Fold it with rubber spatula.
6. Repeat with the remaining flour mixture in 2 more additions.
7. Reheat milk mixture until just under a boil. Add milk mixture into the batter and fold it.
8. Pour batter into a prepared greased pan.
9. Pop it in the oven at 175 degree Celsius for 20-25 minutes. 

Betty Crocker's Chocolate Fudge Topping
(If you're lazy, you can use the store-bought Betty Crocker's topping!)


1 can (12oz) of evaporated milk
2 cups of semi-sweet chocolate chips
1 tbsp of butter
1 tsp of vanilla extract/vanilla bean


1. In a saucepan, heat milk + chocolate chips + sugar to boiling over medium heat, stirring constantly; remove from heat.
2. Stir in butter + vanilla until sauce is smooth and creamy. Cool about 30 minutes or until sauce begins to thicken.
3. Store covered in refrigerator up to 4 weeks.