Jasmine Milk Cake
Oak + Rowan, Boston
For the cake:
- 8 ounces (2 sticks) butter, softened at room temperature
- 1 cup sugar
- 3 large eggs, at room temperature
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla paste
- 1/2 cup whole milk, at room temperature
For the soak:
- 1 cup heavy cream
- One 15-ounce can evaporated milk
- One 15-ounce can sweetened condensed milk
- 4 tablespoons loose-leaf Jasmine Tea
- Fresh fruit
- Whipped cream or mascarpone
In the bowl of a stand mixer, using the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. Add the eggs in slowly and whip until fully combined and fluffy.
Combine and sift the dry ingredients, add half into the butter mixture, and mix until just incorporated, about 30 seconds.
Whisk together the vanilla paste and milk. Add slowly into the batter, and mix until just combined. Add the rest of the dry ingredients, and mix until fully combined.
Grease a 9”x13” or 9” round pan (or desired molds), and bake at 325 degrees F until golden brown and the cake springs back when gently pressed, about 50-55 minutes.
While the cake is baking, combine all ingredients for the soak. Bring them to just under a simmer on the stovetop, turn off the heat, and steep covered for 10 minutes.
Drain the soaking liquid through a fine chinois and discard spent tea leaves.
Unmold the baked cake, portioning if needed. Reheat the soaking liquid and completely saturate cake, letting it stand for 10 minutes.
Before serving, toss the cake in any extra liquid from the bottom of the pan. Serve the cake at room temperature with fresh fruit and whipped cream or sweetened mascarpone.