Note: This isn’t a ‘milky’ milk cake but it’s delicious! Being a sixteen-year-old who only cooks or bakes when she feels like it, I’m not the best baker/chef. So, when I baked this, I made several rookie mistakes, which led to the cake not being very presentable, and so, I had to cut it into slices (which also didn’t look the best because the cake was very soft) to save some face—hence, this picture (below).

Ingredients
- 4 large eggs at room temperature (If they are not large, then it’s important that you use 5 smaller eggs at room temperature)
- 2 cups of fine sugar
- 1 tsp of vanilla extract
- 2 1/4 cups of all-purpose flour
- 2 1/4 tsp of baking powder
- 1 1/4 cups of milk
- 10 tbsp of butter
Instructions
- Preheat the oven to 180-degrees Celsius.
- Beat the eggs and gradually add the sugar simultaneously.
- Add the vanilla extract
- Combine the flour and baking powder separately and beat that into the batter-to-be.
- Heat the milk and butter in a saucepan at low heat just until the butter melts.
- Gradually add this to the batter and continue to beat it until everything is mixed well.
- Pour the batter into a greased pan and bake until the batter is no longer liquid and the top layer of the cake is golden-brown (it should take 45 minutes).
- Flip the cake and bake again (for 20 minutes) until the bottom is no longer liquid.
- Cool on a wire rack.
Notes
The cake was quite sweet so mind the sugar if you wouldn’t like that!
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