Description
A delicious recipe for a light and fluffy Bird’s Milk Cake, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon gelatin powder
- 1/4 cup cold water
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Mix well.
- In another bowl, whisk together the milk, melted butter, eggs, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
- Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the cream topping. In a small bowl, sprinkle the gelatin over the cold water and let it sit for about 5 minutes to bloom.
- In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form.
- Gently heat the bloomed gelatin in the microwave for about 10-15 seconds until melted, then allow it to cool slightly.
- Fold the melted gelatin into the whipped cream until fully incorporated.
- Once the cake has cooled completely, spread the whipped cream mixture evenly over the top. Refrigerate for at least 2 hours to set before serving.
Notes
- For a chocolate version, substitute 1/2 cup of flour with cocoa powder.
- For added flavor, consider folding in some fresh berries or chocolate chips into the whipped cream before spreading it on the cake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Light & Fluffy Bird’s Milk Cake, Bird’s Milk Cake, dessert recipe