VANILLA SYRUP FOR COFFEE RECIPE RECIPES

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EASY VANILLA CAKE RECIPE - BBC GOOD FOOD



Easy vanilla cake recipe - BBC Good Food image

A moist cake drenched with vanilla syrup. Use as the basis for a range of fabulous celebration cakes

Provided by Jane Hornby

Categories     Afternoon tea, Treat

Total Time 1 hours 40 minutes

Prep Time 20 minutes

Cook Time 1 hours 20 minutes

Yield 12

Number Of Ingredients 10

250g pack unsalted butter, softened, plus extra for greasing
250g golden caster sugar
seeds scraped from 1 vanilla pod or 1 tsp vanilla paste
5 large eggs, cracked into a jug
85g plain flour
100g full-fat Greek yogurt (I used Total)
250g self-raising flour
3 tbsp semi-skimmed milk
50g golden caster sugar
seeds ½ vanilla pod or ½ tsp vanilla paste

Steps:

  • Heat oven to 160C/140C fan/gas 3. Grease a round, deep 20cm tin, then line the base and sides with non-stick baking paper.
  • Using electric beaters or a tabletop mixer, beat the butter, sugar, vanilla and ¼ tsp salt together until pale and fluffy, then pour in the eggs, one at a time, giving the mix a really good beating before adding the next.
  • Add 1 tbsp of the plain flour if the mix starts to look slimy rather than fluffy. Beat in the yogurt. Mix the flours; then, using a large metal spoon, fold them into the batter, followed by the milk.
  • Spoon the mix into the tin and bake for 1 hr 20 mins or until well risen and golden – a skewer inserted into the middle should come out clean.
  • Meanwhile, make the syrup by gently heating 50ml water with the sugar and vanilla in a pan until the sugar dissolves. Set aside. Once the cake is out of the oven, leave to cool for 30 mins in the tin, then use a skewer to poke holes all over the cake, going right to the bottom. Pour the syrup over, letting it completely soak in after each addition.
  • Leave to cool completely, then either wrap the cake well or fill and ice it. If you wrap it with baking parchment and cling film, the unfilled cake will keep well for up to 3 days, or in the freezer for up to a month.
  • For ideas on how to decorate the cake and to try out some variations on this basic cake mixture, have a look at the 'Goes well with' recipes for Simple elegance wedding cake, Birthday bug cake and Summer celebration cake.

Nutrition Facts : Calories 399 calories, FatContent 21 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 48 grams carbohydrates, SugarContent 27 grams sugar, FiberContent 1 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.31 milligram of sodium

EASY VANILLA CAKE RECIPE - BBC GOOD FOOD



Easy vanilla cake recipe - BBC Good Food image

A moist cake drenched with vanilla syrup. Use as the basis for a range of fabulous celebration cakes

Provided by Jane Hornby

Categories     Afternoon tea, Treat

Total Time 1 hours 40 minutes

Prep Time 20 minutes

Cook Time 1 hours 20 minutes

Yield 12

Number Of Ingredients 10

250g pack unsalted butter, softened, plus extra for greasing
250g golden caster sugar
seeds scraped from 1 vanilla pod or 1 tsp vanilla paste
5 large eggs, cracked into a jug
85g plain flour
100g full-fat Greek yogurt (I used Total)
250g self-raising flour
3 tbsp semi-skimmed milk
50g golden caster sugar
seeds ½ vanilla pod or ½ tsp vanilla paste

Steps:

  • Heat oven to 160C/140C fan/gas 3. Grease a round, deep 20cm tin, then line the base and sides with non-stick baking paper.
  • Using electric beaters or a tabletop mixer, beat the butter, sugar, vanilla and ¼ tsp salt together until pale and fluffy, then pour in the eggs, one at a time, giving the mix a really good beating before adding the next.
  • Add 1 tbsp of the plain flour if the mix starts to look slimy rather than fluffy. Beat in the yogurt. Mix the flours; then, using a large metal spoon, fold them into the batter, followed by the milk.
  • Spoon the mix into the tin and bake for 1 hr 20 mins or until well risen and golden – a skewer inserted into the middle should come out clean.
  • Meanwhile, make the syrup by gently heating 50ml water with the sugar and vanilla in a pan until the sugar dissolves. Set aside. Once the cake is out of the oven, leave to cool for 30 mins in the tin, then use a skewer to poke holes all over the cake, going right to the bottom. Pour the syrup over, letting it completely soak in after each addition.
  • Leave to cool completely, then either wrap the cake well or fill and ice it. If you wrap it with baking parchment and cling film, the unfilled cake will keep well for up to 3 days, or in the freezer for up to a month.
  • For ideas on how to decorate the cake and to try out some variations on this basic cake mixture, have a look at the 'Goes well with' recipes for Simple elegance wedding cake, Birthday bug cake and Summer celebration cake.

Nutrition Facts : Calories 399 calories, FatContent 21 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 48 grams carbohydrates, SugarContent 27 grams sugar, FiberContent 1 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.31 milligram of sodium

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