Eggless Hot Milk Marble Cake /Eggfree Marble Hot Milk Sponge

Eggless Hot Milk Marble Cake is delectable fluffy and soft cake /sponge. Hot milk cakes is popular Old Fashioned Tea time cake ..This Eggless Version of Marble Hot Milk Sponge taste equally good as the one made with eggs .Hot Milk Marble Cake makes an excellent Tea time cake and can be eaten plain or enjoyed with a glass of milk ,cup of coffee ,tea or hot chocolate .Hot Milk Sponge makes an excellent base for Frosted Cakes as well. .I will share a beautifully frosted Hot Milk cake in the coming days. 

 

Hot Milk Marble Cake is the best option when you can't decide if you want to bake a chocolate or a vanilla cake. The texture of this Hot Milk Marble Cake is amazing with lovely crumbs which almost looks like a pound cake .Light and delicious Hot milk Marble Cake is absolutely amazing and easy to make with all the ingredients  easily available in your pantry you can whip this up in no times.. You don't even need a beater for this a simple whisk works well ..all you have to do is just mix and pour the hot milk and bake ..do give this a try ..I'm sure this will be your favourite cake ..

ingredients

1 1/2 cup all purpose flour/maida

1/4 cup butter

1/4 cup curd/yogurt

1 cup powdered sugar

1 cup milk

1 tsp vanilla essence

1 tsp baking powder

1/2 tsp baking soda 

2 tbsp cocoa 

1  tbsp milk

2 tsp sugar 

Method

Seive Flour ,baking powder and  baking soda together and keep aside.

Line a 7 inch baking tin with parchment .

Preheat the oven at 180 degree Celsius for 10 to 15 minutes.

In a bowl mix in powdered sugar and curds till combined .

Add Vanilla and mix.

In a sauce pan /vessel take milk and butter and heat until its warm and the butter melts, we do not need to boil the milk. 

Add sifted flour to the curd sugar mixture followed by the milk 

Add milk mixture in 2 to 3 addition while mixing it with a whisk to avoid lumps

Whisk till the batter looks smooth and creamy.

In a small bowl mix cocoa powder, milk and sugar 

Add about 3 tbsp cake  batter to the cocoa mixture and mix well.

Now pour the batters alternatively and make swirls using a toothpick/skewer.

Tap the cake tin to remove any air bubbles.

Bake at 180 degree Celsius for 35 to 40 minutes or until toothpick inserted comes out clean.

Let the cake cool for 15 to 20 minutes in the pan then transfer the cake on wire rack and allow it to completely cool before slicing .

Notes

I have used salted butter hence skipped the salt ,add 1/4 tsp salt to the flour if using unsalted butter.

My 1 cup measures 200 ml .