Christmas Milk Cake
Ingredients (Serves 8–10)
For the cake:
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1 cup all-purpose flour
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1 tsp baking powder
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¼ tsp salt
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4 large eggs, separated
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1 cup sugar, divided
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½ cup milk
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2 tbsp unsalted butter, melted
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1 tsp vanilla extract
For the milk syrup:
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1 cup whole milk
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¼ cup sweetened condensed milk
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2 tbsp sugar
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¼ tsp cardamom powder (optional, festive flavor)
For topping:
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¼ cup chopped nuts (cashews, almonds, pistachios)
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2–3 tbsp dried fruits (raisins, cherries)
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Powdered sugar (optional)
Instructions
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Preheat oven
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Preheat oven to 350°F (175°C). Grease and line an 8-inch (20 cm) cake pan with parchment paper.
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Prepare the cake batter
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Sift flour, baking powder, and salt together.
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In a bowl, beat egg yolks with ½ cup sugar until pale and fluffy.
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Add milk, melted butter, and vanilla; mix well.
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Gently fold in the dry ingredients.
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Whip egg whites
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In a separate bowl, beat egg whites until soft peaks form.
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Gradually add the remaining ½ cup sugar and continue beating until stiff peaks form.
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Gently fold the egg whites into the yolk-flour mixture to keep it light and airy.
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Bake
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Pour batter into prepared pan.
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Bake 25–30 minutes or until a toothpick comes out clean. Cool slightly.
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Prepare milk syrup
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In a saucepan, combine whole milk, condensed milk, sugar, and cardamom.
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Heat gently until sugar dissolves; do not boil.
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Soak the cake
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Poke holes in the warm cake with a fork or skewer.
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Slowly pour the warm milk syrup over the cake so it absorbs evenly.
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Decorate
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Top with chopped nuts and dried fruits.
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Chill in the fridge for at least 1 hour before serving for best flavor.
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Tips
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Use full-fat milk and cream for a richer taste.
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Optional: sprinkle a little cinnamon or nutmeg for extra holiday aroma.
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Can be made a day in advance—flavors improve overnight.
If you want, I can also give a quick stovetop version of Christmas Milk Cake that’s done in 30 minutes and doesn’t need an oven. That’s great for last-minute holiday desserts. Do you want me to do that?