Hot Milk Butter Cake

• 120 ml (1/2 cup) whole milk
• 60g/ 2.1Oz (1/4 cup) unsalted butter
• 160g/5.6Oz (1+1/3 cup) all-purpose flour
• 4 g (1 tsp) baking powder
• pinch of salt
• 3 eggs, room temperature
• 160g/5.6 oz (3/4 cup) caster sugar or granulated white sugar
• 1 tsp vanilla paste or vanilla extract

Instructions;

1. In a small saucepan, place butter and milk and bring to a simmer over low heat; meanwhile, sift together flour, baking powder, and salt and set aside.
2. Mix the eggs with vanilla in a large bowl using an electric mixer at medium-high speed.
3. When the eggs start foaming, add sugar little by little and keep on mixing at high speed until you get a thick and pale mix.
4. Gently fold the flour mix into the egg mix three times using a spatula (don’t use the electric mixer now, you don’t have to overbeat the flour) until well combined.
5. Add and combine the hot milk mix two times: Be careful to add the milk when still very hot.
6. Pour the cake batter into a lined and greased 20 cm – 8-inch cake pan.
7. Tap the cake pan onto the work surface and pass a skewer through the batter in the pan to remove air bubbles.
8. Bake in a preheated oven at 175°C-345°F for about 30-35 minutes or until a toothpick comes out clean.
9. Slightly cool down, then pass a thin spatula through the edges of the cake, unmold the cake and cool down completely on a wire rack.
10. You can sprinkle powdered sugar on top and top it with some fresh strawberries.
11. Store the cake at room temperature, covered with plastic wrap, for about 3-4 days.
12. You can use this cake to make layered cakes and frost them with buttercream.