Saffron Milk Cake is a creamy and rich cake soaked with saffron flavored milk and topped with sweetened cream where you get the royal saffron flavor in every bite.
Saffron Milk Cake is also known as three milk cake is a perfect crowd-pleasing dessert. This heavenly dessert is definitely not for those who are watching their calorie intake and keen on low diet food. But there is no harm in indulging once in a while and relish this royal dessert cake, of course within a set limit. For this, you can always give festival time as an excuse and also share it with your loved ones.
I never knew about a milk-soaked cake until I happened to visit my local bakery shop in my neighborhood. On the display-shelf was a small see-through box with a square piece of cake dunked in a layer of creamy kind of milk. I was as delighted as a toddler when it looks at those colorful candies in a tuck shop.
Being an Indian I felt it was almost similar to having a rasmalai with icing. I could not dare to have the whole slice, so I decided to share it with my other two partners in crime.
Steps involved in making Saffron Milk Cake
There are three steps involved and a minimum of 4 hours to chill the dessert in a refrigerator.
First step: Prepare the cake
This is a step where you bake a basic sponge cake or simple vanilla and saffron flavored cake. You can use your own favorite vanilla cake recipe here by keeping the sugar quantity less. Once it is baked, set aside on a wire rack till it cools down a bit.
Second step: Soaking Milk
While the cake is baking in the oven, you can prepare the soaking milk and let it cool too. You can prepare the soaking milk according to the quantity you like. In case, if you feel the quantity for soaking milk is less, you can always prepare as needed. Half of the milk is then poured over the cake which is already perforated with a fork, making it easy for the milk to soak into the cake. Preserve another half of the milk to be used while serving. Always keep the soaking milk chilled in a refrigerator.
Third step: Icing
Icing is made with whipped cream and sugar, whipped until peaks are formed. Readymade sweet whipped cream also can be used if you have easy access to it. But I know many of them who make this Saffron Milk Cake without icing too.
Saffron Milk Cake Video
Saffron Milk Cake
Equipment
- 1 cup = 250 ml
- 8-inch by 8-inch baking dish
- Electric or Gas Oven
Ingredients
Cake Ingredients:
- 1 cup All-Purpose Flour Maida/Plain Flour
- ¾ teaspoon baking powder
- ½ teaspoon saffron threads
- 100 grams butter soft at room temperature
- ¾ cup sugar
- 3 eggs
- 1 teaspoon vanilla essence
Soaking Milk Ingredients:
- 1 ½ cups milk
- ½ cup condensed milk
- ¼ cup cream
- Pinch of saffron
Topping Ingredients:
- 1 ½ cups chilled cream or unsweetened whipping cream
- ¾ cup icing sugar
For garnish:
- Pinch of saffron
- Chopped pistachio
- Dried rose petals
Instructions
- Preheat oven to 170 degrees C.
- Grease a 8 x 8 inch baking dish with butter and dust lightly with flour.
- Soak ½ teaspoon saffron threads in 1 tablespoon hot water (for cake).
For the Cake
- Sift all-purpose flour and baking powder together.1 cup All-Purpose Flour, ¾ teaspoon baking powder
- Beat butter and sugar for almost 5 to 7 minutes till it doubles and turns creamy. Add eggs one at a time and beat to a smooth mixture. Then add vanilla essence and soaked saffron to the batter and whisk well.100 grams butter, ¾ cup sugar, 3 eggs, 1 teaspoon vanilla essence, ½ teaspoon saffron threads
- Now add the flour mixture little by little and mixing gently to form a slack cake batter. Do not over mix. Pour the batter and spread evenly into the greased baking dish. Bake for 25 to 30 minutes.
- Check if the cake is done by inserting a knife in the center of the cake. It should come out clean and the cake is baked. Cool to room temperature and make deep holes with the help of a wooden skewer. This is done so that the soaking milk is absorbed by the cake.
For soaking milk
- Mix together milk, condensed milk, pinch of saffron and cream in a saucepan. Bring to a gentle boil and simmer for 5 minutes. Turn off the heat and set aside till the soaking milk comes to room temperature. Then pour half or little less (1 cup approx) of soaking milk over the cooled cake. Reserve half of the soaking milk for serving later.1 ½ cups milk, ½ cup condensed milk, ¼ cup cream, Pinch of saffron
For the topping
- Place the cream or whipping cream in the refrigerator so that it is chilled while whisking. Now using a cake beater, whip the chilled cream for about 5 to 7 minutes till it thickens. Then add icing sugar and whisk till the sugar is well blended with the cream (do not overmix).1 ½ cups chilled cream, ¾ cup icing sugar
- Spread the topping over the soaked cake evenly and refrigerate the cake for 4 to 5 hours.
To serve
- Cut the cake into neat squares and place each piece into a deep serving bowl. Pour 3 or 4 tablespoons of soaking milk into the serving dish and serve.Chopped pistachio, Dried rose petals, Pinch of saffron
Video
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