Milk Cake by Maggie David
A cake is a universal favorite, no matter what age you are. If you are clueless about how to bake cake, do not fret – there are thousands like you, who like to bite into a cake, but are completely clueless about how to bake one! Chances are that you have always wanted to get a grip on some simple recipes about how to bake cake, but never found the right opportunity to ask the right person.
Milk cake is a kind of a cake which is the dream of any and everyone who is into baking. Not only easy to bake but this item happens to steal everyone’s heart in the family – no matter what age.
Recipes for milk cake are many and varied since this cake is eaten in nearly every corner of the world. There is dispute over where it was first created. Some say it originated from Nicaragua as this cake is very popular in Nicaragua, Mexico, Cuba, Puerto Rico, and Guatemala, with others saying from Thailand, India, Japan and China. However, every family seems to have developed its own way to bake this amazing dish so really does it matter where it was first conceived.
Here are two of the most popular recipes to bake milk cake – with more recipes on my website – the link to this site is below.
Recipe #1: The ingredients that you require for this milk cake are:
1 litre of whole milk,
1/2 tsp tartaric powder,
1-2 tsp lemon juice,
100 gm sugar,
1 tsp corn flour
6-8 threads of saffron soaked in 1 tbsp water.
If you want to decorate the milk cake, you can do wonders with some amount of silver leaf, 1/2 tsp green cardamom powder, some finely chopped dried fruits and 1-2 tbsp cream.
The process to bake this milk cake is simple. Add tartaric powder taking small pinches at a time and pour over boiling milk with the lemon juice, till the milk starts to curdle. You have to aim to reduce the liquid to half its original amount. Mix in the sugar and continue with your mixing, till the mixture thickens. Then add the corn flour, dissolved in a little milk. Keep the mixture on the stove to simmer for about 3 to 4 minutes. Add the saffron.
Then spread the mixture on a greased tray. The thickness of the layer should be about one and a half inches. You could also use a transparency sheet. Allow the mixture to cool.
Your milk cake is ready. Before serving, decorate with silver leaf, sprinkle cardamom powder and a bit of cream.
Recipe #2: This milk cake originates from Thailand. For baking this kind of milk cake, you need
1 cup flour,
1/2 cup coconut flour,
1 tbsp baking powder, 1/2 tsp salt, 1 tsp cornstarch,
1/2 cup sugar,
3/4 cup coconut milk,
1 cup water,
1 tsp vanilla,
1 tbsp oil
1/4 cup unsweetened applesauce.
First of all, preheat oven to 350F. Then take a 9″ round cake pan and grease and flour it. Sift together the flours, baking powder, salt and cornstarch. Use your hand to mix in sugar, coconut milk, water, vanilla, oil, and applesauce.
Then bake for 25-30 minutes and you are ready to serve your Thai milk cake.
There are plenty of good and easy hot milk cake recipes from other parts of the world too. These are simple to bake and my website can offer you several recipes to bake this type of cake at home.
Why not pay me a visit at
http://www.bakecakesnow.com Or
http://www.frostingandicingrecipes.com
About the Author
The author lives on 1.5 acres of beautiful untouched bushland about 120km North West of Sydney Australia. We enjoy a sub-tropical climate and receive daily visits from a myriad of native birds which lasts from first light until dark. (Then the owls and possums come out)
We buy as much of our produce as we can from local farmers realizing the importance natural methods of growing food and the crucial element of mineral rich soils.
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