Cake

Torta al latte caldo

Name: Torta al latte caldo
Cook time: 30 min
Total time: 30 min
Ingredients: 3 eggs (size M); 140 g sugar (⅔ cup); 1 tsp vanilla extract; 160 g all-purpose flour (1¼ cups); 1½ tsp baking powder; 1 pinch of salt; 120 ml milk (½ cup); 50 g butter (¼ cup)

Soft and airy hot milk cake with a delicate crumb and a beautifully smooth texture - simple, light, and incredibly fluffy.

Amount

Cook Time 30 minutes

Ingredients

3 eggs (size M)
140 g sugar (⅔ cup)
1 tsp vanilla extract
160 g all-purpose flour (1¼ cups)
1½ tsp baking powder
1 pinch of salt
120 ml milk (½ cup)
50 g butter (¼ cup)

Directions

1
Preheat oven to 175°C (350°F), top and bottom heat. Line the pan with parchment paper.
2
Whisk eggs, sugar, and vanilla for 4-5 minutes until light, pale, and fluffy.
3
Mix flour, baking powder, and salt, then gently fold into the batter.
4
Heat milk and butter until the butter is melted and the mixture is hot (not boiling).
5
Slowly pour the hot milk mixture into the batter while gently mixing until smooth.
6
Pour into the pan and smooth the surface.
7
Bake for 30-35 minutes until lightly golden and set.
8
Let cool completely, then dust lightly with powdered sugar.

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FAQ

Torta al latte caldo Questions

Can I use whole wheat or gluten-free flour instead of all-purpose?

This cake gets its lift from the whipped eggs and the fine crumb of all-purpose flour, so swaps do change the texture. A 1:1 gluten-free baking blend with a binder works best and stays closest to the original. Whole wheat makes it noticeably denser and drier, so replace at most half of the 160 g and fold even more gently.

How do I know when the cake is done if the top browns before 30 minutes?

Lightly golden is the goal, so if the surface colors early, loosely tent it with foil and keep baking to the full 30-35 minutes. Test with a skewer in the center: it should come out with no wet batter clinging to it, and the top should spring back when pressed. Pulling it out too soon is the most common cause of a sunken middle.

My batter deflated when I added the hot milk. What went wrong?

The milk and butter should be hot but never boiling, and it needs to go in slowly in a thin stream while you mix gently. Dumping it in at once cooks the egg foam and knocks out the air you spent 4-5 minutes whipping. Fold rather than beat at this stage, and stop as soon as the batter looks smooth.

How should I store the cake and how long does it keep?

Let it cool completely first, then keep it airtight at room temperature; refrigerating dries out this kind of light sponge. It stays tender for a few days and is best in the first two. Dust with powdered sugar only just before serving, since the sugar melts into the surface over time.

Can I prepare anything ahead, or freeze the cake?

The whipped egg base cannot wait, so mix and bake in one go once you start. What you can do ahead is measure the dry mix of flour, baking powder, and salt and line the pan. The baked cake freezes well: cool it completely, wrap tightly without the powdered sugar, and dust after thawing at room temperature.

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