The Perfect Shabbat Cake, and the Secret to Keeping It Moist

Photo: Mor Eliasi The perfect Shabbat cake, and the secret to keeping it moist for a long time

Ziv Zazo, 6 minutes ago

Milk cake is much more than an ordinary loaf cake. Mor Eliasi’s winning recipe includes a small trick that makes all the difference, turning the cake especially soft and airy. Our recommendation, double the quantities.

Mor Eliasi’s milk cake recipe is perfect for the weekend that is just around the corner. Most of us know that whipping eggs and sugar gives a cake a light, airy texture, but not everyone knows the next trick, heating the milk together with the butter before adding them to the batter. This step creates a particularly soft cake that retains its moisture for a long time and fills the house with wonderful aromas.

1/2 cup milk 70 grams butter 2 eggs 1 cup sugar 1 cup flour 1 packet baking powder 1 teaspoon vanilla extract A pinch of salt Powdered sugar for decoration

1. Preheat the oven to 175 degrees. 2. Place the milk and butter in a small saucepan and cook together until the butter melts and the milk is gently bubbling, do not bring to a boil. Remove from the heat and set aside for 5 minutes. 3. In the mixer bowl, place the eggs and sugar and beat for about 4 minutes. 4. Add the flour, baking powder, vanilla and salt, and mix gently just until combined. 5. Add the hot milk to the bowl and mix until smooth. 6. Transfer to a baking pan lined with parchment paper and bake for 30 minutes or until a toothpick comes out dry. Remove from the oven, let cool, sprinkle with powdered sugar, and enjoy every bite.

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A joint post by Mor Eliasi, Mama Mor (@im.mama.mor)

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