As part of my wedding cake planning process I’ve been working on trying a number of different recipes. I’m still not sure if I want to go with different flavours for different cakes though I think I’ve got the decoration bit decided. at least. I’ve still got 8 months to decide at least!
One of the recipes I really do love is the Miette hot milk cake recipe. I’ve been making it ever since I found it on mbakes website (which is full of beautiful photos and recipes by the way). However, whilst I really love this recipe, you might remember me mentioning recently that Mr LTT can’t have dairy and since this recipe uses milk I wanted to see if it would still be ok with soya.
The main thing I love about this cake is the beautiful crumb it provides which is made by warming the sugar and egg mixture until the sugar dissolves, then whisking vigourously. The taste is phenomenal but this recipe does not lend itself to the cake being covered in frosting or icing all over because it is incredibly sweet on its own. Sure you could go for a swiss meringue frosting but for my own wedding cake, I’m having lacework decoration so will be iced with royal icing for a smooth finish.
So here’s my recipe for a dairy-free, reduced sugar Miette hot milk cake. The crumb is a little less fine due to the higher proportion of flour to sugar but if you have never tried this recipe before there is a still a noticeable difference between this and a normal sponge cake. You don’t taste the soya at all and it seemed to make no difference to flavour or texture, just merely moistened the sponge and made it richer. You could of course switch soya for other dairy-free milk if you wanted.
- 160g plain (all purpose)
- 2 tsp baking powder
- ¼ tsp salt
- 100g margarine
- 125ml soya milk (or other non-dairy milk)
- 200g granulated sugar
- 3 large eggs
- ½ tsp vanilla extract
- Preheat oven to 180°C/ 360 °F. Grease, line and flour three 6"/15cm or two 8"/20cm cake tins.
- Sift flour, baking powder and salt into a bowl, repeating the sifting process three times, then set aside.
- Melt margarine and non-dairy milk together in a small saucepan over a medium heat then leave to cool.
- Over a pan of boiling water on a low heat, whisk the sugar, eggs and vanilla in a glass/metal bowl to allow the sugar to dissolve and prevent the eggs coagulating. Using a food thermometer, check the temperature until it reaches 43°C/110°F. Then remove from the heat.
- With the whisk attachment, whisk the mixture in a mixer on high for 10 minutes. The mixture will go pale and fluff up considerably.
- Change to paddle attachment and turn down speed on mixer to slow. Add the flour mix and mix until just incorporated.
- Add the margarine/non-dairy milk mixture then pour in the cooled milk mixture and fold in.
- Divide the batter evenly between the cake tins then tap each one gently worktop to remove air bubbles. Bake for 30-35 minutes, until a skewer inserted into the middle of the cake comes out clean.
- Leave to cool in the tins for 10 minutes, then remove from tins and allow to cool on a rack. I chose to fill mine with lavender and blueberry jam and a margarine buttercream (75g margarine, 100g icing sugar)