Hot Milk Vanilla Cake with Whole Wheat and Jaggery

Hot Milk Cake made with whole wheat flour and jaggery is a light & fluffy vanilla cake that you can enjoy with a cup of tea with less guilt!

Jump to Recipe

The traditional hot milk cake is a family favorite – a butter cake but soft and spongy. I’ve made lot of layer cakes with that recipe as well. To make it healthier, I’ve made it with whole wheat flour and added cornstarch to give it a lighter texture. The eggs whip up nicely to lend volume and tenderness to the cake that perfectly offsets the whole wheat flour. Powdered Jaggery is easily available these days and becomes a perfect alternative to the white refined sugar in the recipe. It also gives a slight caramel earthy tone to the cake!

Let’s take a minute to also admire the beauty that is this heritage bundt pan from Nordicware that I got from US. You can of course use any bundt pan you have with you. You can also use a 13″x 9″ rectangular pan for this recipe instead. You can also halve this recipe to make it into a 8″ round pan.

hot milk cake with whole wheat and jaggery

Hot milk vanilla cake with whole wheat flour and jaggery has become a perfect guilt-free tea-time cake at home! I am sure it’ll become your favorite too.

For making eggless hot milk cake, replace the eggs with 3/4 cup of thick curd (180ml) and add 1/4 tsp of baking soda. Whisk the curd and sugar for a few minutes and add in the dry ingredients. Add hot milk + butter mixture and mix and bake. Do note that the texture might not be exactly the same, but close.

Hot Milk Vanilla Cake with Whole Wheat and Jaggery

Hot Milk Cake made with whole wheat flour and jaggery is a light & fluffy vanilla cake that you can enjoy with a cup of tea with less guilt!
Course Dessert
Cuisine American
Keyword hot milk cake, jaggery, whole wheat
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Author Noopur

Ingredients

  • 220 g whole wheat Flour
  • 20 g cornflour
  • 2 tsp baking powder
  • ½ tsp Salt
  • 6 eggs – room temperature
  • 250 g powdered jaggery – sifted properly to remove lumps
  • 2 tsp vanilla extract
  • 240 ml 1 cup Milk
  • 100 g unsalted butter

Instructions

  • Preheat the oven to 160C/300F. Grease a bundt pan (or a large 13″ x 9″ pan or two 8″ pans) generously with butter and keep aside.
  • In a separate bowl, sift the whole wheat flour and cornflour 3-4 times. Add baking powder and salt and sift it again. Keep aside.
  • In the stand mixer with whisk attachment (or you can use a hand mixer), beat whole eggs for about 5-7 minutes till you reach the ribbon stage and it gets fluffy and double in volume. If using a hand mixer, it might take a little longer. THIS STEP IS THE MOST IMPORTANT to get good texture and rise.
  • Meanwhile, in parallel, heat the butter and milk together in a saucepan over low heat until the butter melts completely. Milk should be just about to boil but not boiling hot.
  • Keeping the mixer at low speed, gradually add the jaggery and beat again for another 3-4 minutes. Add vanilla and mix well. The batter will almost be triple in volume by now.
  • Gradually add the flour mixture to the batter and mix them at low speed until just combined.
  • Pour in the hot milk-butter mixture into the batter and mix well till combined. Don’t overmix.
  • Pour it immediately into the greased pan. Tap the pan gently on the platform couple times to remove any large air bubbles. Bake it for 45-50 minutes till a skewer inserted comes out clean.
  • Remove from oven and let it cool inside the pan for about 10 minutes. Remove from pan and cool on a rack completely.

Notes

For making eggless hot milk cake, replace the eggs with 3/4 cup of thick curd (180 ml) and add 1/4 tsp of baking soda. Whisk the curd and sugar for a few minutes and add in the dry ingredients. Add hot milk + butter mixture and mix and bake.
Advertisements

2 comments

Leave a Reply