I have been asked by a couple ,
Why is the milk and melted butter added to the cake mixture at the end ?
There are different methods of cake mixing:-
(1) You can add all dry ingredients and then mix in the butter or oil .The butter / Oil coats the flour and the gluten formed here isn't so strong and results in a more dense cake.
(2) You can cream together the butter and the sugar in order to produce lots of air bubbles. Leads to great cakes.
(3) You can mix all wet ingredients in one bowl and all dry ingredients in the other. Then add wet and dry ingredients together. This Forms strong gluten but Not so good cakes .
But this HOT MILK CAKE uses an entirely different mixing method.
And the trick here is beating the eggs and sugar very well for 5-7 minutes to making sure you are incorporating alot of air bubbles into eggs , which will help the baking power act on while baking the cake . The melted butter and milk added in the end coats the flour structure.
Hence resulting in a very good cake structure , soft and evenly crumbled cake texture 😊.