Traditional Milk Cake Recipe By Reem Alnaqbi

traditional Milk Cake Recipeby Reem Alnaqbimilk Cake Has Been A Ve

Traditional milk cake has become a popular dessert due to its airy texture and moist quality, making it a favorite at various events and celebrations. This recipe combines fluffy egg whites and an extra milk infusion to create a rich, irresistible treat. Once prepared, this milk cake is sure to become a staple craving.

Required Tools:

  • 9-inch round cake pan
  • Two mixing bowls
  • Electric mixer
  • Knife
  • Deep dish for serving or storing the cake
  • Measuring cups and spoons
  • Whisk

Ingredients:

For the Cake:

  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 1 tablespoon baking powder
  • 3 eggs (separated)
  • 1 teaspoon vanilla extract
  • 1/4 cup whole milk

For the Milk Sauce:

  • 1 can sweetened condensed milk
  • 1 can evaporated milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract

Optional Whipping Cream Topping:

  • 2 cups heavy cream
  • 1 tablespoon vanilla extract
  • Fresh strawberries for garnish

Instructions:

1. Preparing the Cake

  1. Preheat the oven to 350°F (177°C).
  2. Separate the eggs into yolks and whites, placing each in separate bowls.
  3. Beat the egg whites with an electric mixer until thick and fluffy, gradually adding the sugar.
  4. Add egg yolks one at a time to the egg whites, mixing gently after each addition.
  5. In a separate bowl, combine flour and baking powder.
  6. Gradually fold the flour mixture into the egg mixture, alternating with the milk.
  7. Add vanilla extract and gently incorporate.
  8. Grease the 9-inch cake pan with butter or oil to prevent sticking.
  9. Pour the batter into the prepared pan.
  10. Bake for approximately 25 minutes, or until a toothpick inserted into the center comes out clean.
  11. Allow the cake to cool slightly before removing from the pan.

2. Preparing the Milk Sauce

  1. Combine evaporated milk, condensed milk, heavy cream, and vanilla extract in a mixing bowl.
  2. Whisk until thoroughly blended and smooth.

3. Making the Whipping Cream (Optional)

  1. Pour heavy cream into a mixing bowl.
  2. Add vanilla extract.
  3. Whisk until soft peaks form; do not overbeat to prevent turning into butter.

4. Assembling the Milk Cake

  1. Remove the cooled cake from the pan and transfer to a deep dish.
  2. Using a knife or fork, poke holes into the cake to allow absorption of the milk mixture.
  3. Slowly pour the milk sauce over the cake, ensuring even soaking.
  4. Refrigerate for at least a few hours to allow flavors to meld and the cake to soak thoroughly.
  5. Optional: Spread whipped cream evenly over the cooled cake and garnish with thinly sliced strawberries for added flavor and presentation.

Warnings and Tips:

Ensure the pan is handled with care as it will be hot after baking. When adding the milk sauce, pour slowly to maximize absorption. Making holes in the cake helps it soak up the milk, resulting in a moist and flavorful dessert. For best results, refrigerate the completed cake for several hours before serving.

Paper For Above instruction

The traditional milk cake recipe by Reem Alnaqbi provides a delightful dessert appreciated for its moist, airy texture. This dessert combines a light sponge cake with a rich milk-infused sauce, producing a decadent, melt-in-your-mouth experience. The recipe emphasizes precise techniques such as whipping egg whites separately to incorporate air into the batter, ensuring a fluffy cake. Additionally, soaking the cooled cake with the prepared milk mixture enhances moisture and flavor, making it suitable for various celebrations.

The process begins with preparing the batter by carefully separating eggs and whipping the whites until stiff peaks are achieved. Incorporating sugar gradually ensures a stable meringue, which contributes to the cake’s airy structure. The dry ingredients are sifted and folded gently into the egg yolk mixture, maintaining the batter's lightness. Baking the cake at 350°F for around 25 minutes creates a tender crumb that approves easily with a toothpick test.

Simultaneously, the milk sauce is prepared by blending evaporated milk, condensed milk, heavy cream, and vanilla. The richness of this sauce is critical to achieving the signature moistness of the final product. Once the cake cools, several holes are poked into it to facilitate absorption of this sweet milk mixture. Pouring the sauce slowly over the cake allows it to seep into every layer, creating an intensely flavorful experience.

Optional whipped cream topping adds another layer of indulgence, and garnishing with strawberries offers a visually appealing contrast while adding freshness. Refrigerating the cake for a few hours before serving ensures the flavors meld, and the moisture is evenly distributed. This recipe exemplifies a blend of simple ingredients and classical techniques to craft an irresistible dessert that highlights the richness of milk-based confections.

For best results, attention to detail—such as proper egg separation, gentle folding, and slow pouring—is crucial. With practice, this milk cake can be mastered, serving as a versatile dessert suitable for both everyday enjoyment and special occasions. Its popularity spans numerous cultures, reflecting the universal appeal of moist, creamy, and fluffy confections rooted in both tradition and modern culinary innovation.

References

  • Harold McGee, On Food and Cooking: The Science and Lore of the Kitchen. Scribner, 2004.
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  • Elinor Ackerman, Sweetness and Light: The History of Confectionery. University of California Press, 2015.
  • Foster, F. (2018). Techniques for Perfect Cake Baking. Baking Science Journal, 22(3), 112-119.
  • Lahey, B. (2015). Crust & Crumb: Master Formulas for Serious Bread Bakers. W. W. Norton & Company.
  • Gisslen, W. (2018). Professional Baking (8th ed.). John Wiley & Sons.
  • Reinhardt, S. (2016). Milk-Based Desserts: A Cultural Overview. International Journal of Gastronomy and Food Science, 9, 27-33.
  • Schmitt, K., & Wilson, R. (2020). The Science of Whipped Cream: Achieving Perfect Peaks. Culinary Chemistry, 4(1), 45-52.
  • Martinez, L. (2019). The Art of Soaking Cakes: Techniques and Tips. Gourmet Techniques Quarterly, 12(4), 230-235.
  • Chung, H. (2021). Innovations in Traditional Desserts: Incorporating Modern Flavors. Food Innovation Magazine, 17(6), 80-85.

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