Hot milk cake

Instructions

• 1 First, you'll need to beat the eggs and sugar: pour the room-temperature eggs into a bowl and, using an electric mixer or stand mixer, beat them together with the sugar. You should obtain a smooth, homogeneous mixture with a firm, frothy consistency. To achieve this, you'll need to beat for a long time, between 10 and 15 minutes, as you would for sponge cake.
• 2 Now gradually pour in the flour and baking powder, previously sifted twice, stirring from the bottom up so as not to deflate the egg and sugar mixture, which will ensure the softness of your cake. Meanwhile, in a small saucepan, heat the milk and butter over low heat, adding a little orange zest or other flavorings to taste.
• 3 Once it comes to a boil, let the milk cool for a few minutes. Now, add a spoonful or two of the previously whipped mixture to the still-warm milk and mix until it forms a sort of batter. Finally, gently fold it into the egg, sugar, and flour mixture. Continue stirring from the bottom up until the mixture is thick and creamy, free of lumps.
• 4 Now pour the batter into a 20cm diameter cake pan or loaf pan and bake in a preheated oven at 180°C (350°F) for about 30 minutes. Use a spatula to transfer the batter to the pan, and after about 20 minutes, begin testing with a toothpick to see if it's cooked through.