BEST VANILLA CAKE RECIPE - HOW TO MAKE EASY VANILLA CAKE ...
This simple single-layer vanilla cake has a delicate texture and delectable crumb, but it's the old-fashioned browned-butter glaze that gives it a nutty flavor.
Provided by COUNTRYLIVING.COM
Categories vegetarian Barbeque birthday dinner party feed a crowd Mother's Day picnic romantic meals Valentine's Day baking dessert
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 0S
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400° F. Lightly coat an 8-inch cake pan with butter and dust with flour. Sift together cake flour, baking powder, and salt into a large mixing bowl. Beat butter into the flour mixture, one heaping 1/4 teaspoonful at a time, using an electric mixer on low speed, until the mixture resembles coarse sand. Beat in sugar, a tablespoon at a time, until the mixture resembles fine damp sand. Beat in eggs one at a time. Increase mixer speed to medium-high and beat vanilla and milk just until blended. (Do not over beat.) Transfer to the prepared pan and bake until a wooden skewer inserted in the center comes out clean, 30 to 35 minutes. Cool cake in the pan on a wire rack for 5 minutes. Then transfer to the rack to cool completely. Ice with Browned-Butter Glaze.
Nutrition Facts : Calories 332 calories
VANILLA PARTY CAKE RECIPE | BBC GOOD FOOD
Cover the light buttery sponge of this classic celebration cake with silky-smooth meringue buttercream and colourful edible polka dots
Provided by Edd Kimber
Categories Afternoon tea, Dessert, Treat
Total Time 1 hours 55 minutes
Prep Time 1 hours 15 minutes
Cook Time 40 minutes
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4 and grease 3 x 20cm sandwich tins, lining the bases with baking parchment and greasing the parchment too.
- Beat the butter and sugar in a large bowl with an electric whisk until light and fluffy. Add the vanilla extract and the egg whites, a little at a time, beating until fully combined before adding more. Mix together the flour, cornflour and baking powder. Add the dry ingredients in 3 additions, alternating with the buttermilk. Divide the batter between the tins and level the tops.
- Bake for 25-30 mins or until a skewer inserted into the middle comes out clean. Allow the cakes to cool in the tins for 10 mins, then turn out onto a wire rack, peeling off the parchment. Cool completely.
- To make the buttercream, put the egg whites and sugar in a big bowl (the bowl of your tabletop mixer, if you have one) with the vanilla seeds and set over a pan of gently simmering water. Lightly whisk until the sugar has fully dissolved – you can test this by dipping two fingers into the bowl and rubbing them together; if you can’t feel any grains of sugar, the mixture is ready. Remove the bowl from the heat and keep whisking until a thick meringue has formed. Continue whisking until the meringue has cooled to room temperature, then slowly add in the butter, 1 tbsp at a time. By the time all the butter has been incorporated, the mixture should have transformed into a silky-smooth buttercream. If it hasn’t, continue to whisk until it does. If it still refuses to thicken, it may be the mixture is still too warm, so chill for 10 mins, then continue whisking. Add the vanilla extract and mix to combine.
- To assemble the cake, place a sponge on a cake board or serving plate and top with a thin layer of buttercream. Repeat with the remaining cake layers and finish by spreading the remaining buttercream over the top and sides of the cake (see below). To get a smooth finish, use the edge of a palette knife, and drag carefully around the sides of the cake, smoothing out the buttercream. To decorate the cake, press the sides of it with the edible polka dot sprinkles creating a full border at the bottom with less and less the further up the cake you go. Best served within 2 days of baking, but the cake will keep for up to 4 days.
Nutrition Facts : Calories 510 calories, FatContent 30 grams fat, SaturatedFatContent 19 grams saturated fat, CarbohydrateContent 55 grams carbohydrates, SugarContent 38 grams sugar, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.5 milligram of sodium
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