Soft spongy teatime milk cake | L'ETO milk cake recipe .

milk

🥗Healthier: almond milk

💰Cheaper: whole milk

Almond milk is lower in calories and suitable for lactose intolerance.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with additional flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts are nutritious and provide a different texture.

Beat 2 cups of sugar and 250 grams of oil together until well combined.

Add 6 medium-sized eggs one at a time, ensuring they are at room temperature.

Sift in 2 cups of flour and 2 tablespoons of baking powder, along with 2 pinches of salt, and mix until smooth.

Add 1 tablespoon of vanilla essence and check the batter consistency; it should hold for a few seconds when lifted.

Bake the cake at 180 degrees Celsius for about 35 minutes.

Check doneness with a knife; if it comes out clean, the cake is ready.

Remove the cake from the pan and peel off the butter paper.

Prepare a milk syrup with 1 cup of milk, half cup of cream, and 1 tablespoon of sugar, then soak the cake in it.

Top the cake with whipped cream mixed with sugar for presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens