vanilla cake

It's funny how I'm always on the hunt for weird cake recipes; recipes that call for unimaginable ingredients like saffron or lemongrass and even chilli and even weirder combinations like honey and cheese (yes I have come one such recipe). I take all the trouble to find these recipes, try them out, tweak them if necessary, take pictures with my outdated gadget (I'm not going to call it a camera), put it out here on the WWW hoping someone with a crazy craving to eat a home-baked chilli chocolate cake will eventually land up on my blog and try it out and comment on it but what do I get.  A phone call.  Yep a phone call.

A phone call from a dear friend asking me how to make a Vanilla Cake.  Vanilla Cake? Are you serious?  That's been around for a gazillion years. If Christ had a choice, he would have shared Vanilla Cake instead of bread.  That's how long and old and timeless and classic Vanilla Cake is.  And that's when I realize.  Not all home-bakers start at the same point.  Not all home-bakers continue to bake at an equal pace.  And most importantly not all Vanilla Cakes are created equal.  Some have difficult methods that result in light fluffy cakes.  Some have easy methods that end up in beautiful super moist cakes.  Some have weird techniques such as cook the egg to a certain temperature before adding flour and no other fat.  Vanilla Cakes, as old and classic as they are, can be as complicated or as easy in their preparation methods.  It all depends on finding, trialling, tweaking, capturing and sharing a recipe that suits your taste.  This one definetely suits mine and hope it does yours too...

vanilla cake

what you need

dry

• 315 g cake flour, sifted
• 20 g baking powder
• 5 g salt

liquid

• 150 g egg whites (from approx 5 large eggs)
  
• 180 ml whole milk
• 9 g vanilla extract

creaming

• 350 g sugar
• 170 g unsalted butter 

method

1. Preheat oven to 180°C. Butter two round 8-inch pans.
2. In a measuring cup, combine and stir the egg whites, 1/4 cup of milk, and the vanilla. 
3. In the bowl of a standing mixer, whisk together dry ingredients to combine.  
4. Add butter and 1/2 cup of milk and using the paddle attachment, mix on low speed until just moistened. Increase to medium speed and mix for 1 1/2 minutes.
5. Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.
6. Divide the batter in two (weighing is the best idea to ensure the cakes are equal) and spread evenly using a small offset palette knife.
7. Bake 20 minutes or until a cake tester comes clean when inserted into the center. DO NO overbake or you'll end up with a very dry cake.
8. Gently remove from tins and cool on greased wire racks for 10 minutes. 
9. Gently turn cakes back up, so the tops are up and cool completely.

Whipped Vanilla Bean Frosting
Ingredients

• 375 g unsalted butter, softened and cut into cubes
• 480 g icing sugar
• 45 ml milk
• 1 vanilla bean, scrapedpinch of salt

method

1. In the bowl of a standing mixer fitted with the paddle attachment, whip butter until pale and creamy.
2. Add icing sugar and salt and mix on low speed for minute until it's all combined.
3. Combine milk and vanilla bean and gently pour into the mixture and mix on medium speed until the frosting becomes very pale and fluffy.

Vanilla Cake Assembly

1. Place bottom cake layer on cake plate or 8″ round thin cake board.
2. Using a serrated knife, gently but quickly take off the top crust on both cakes.
3. Pipe swirls on the outer edge and a big swirl in the center.  Alternatively, spread the frosting evenly using an offset spatula.
4. Gently place 2nd cake layer on top (exposed side face up). Repeat step 3 
5. Decorate with sliced strawberries.