Vanilla Cake
This is an easy cake to mix and that makes it a good place for the young in experience baker. It is an excellent for seasoned bakers also. The cake holds together well, has a tight crumb texture and great flavor.
Ingredients
Ingredients
- 1# 2 oz All purpose flour, sifted
- 21 oz Sugar
- 32 g Baking powder
- 7 g Salt
- 227 g Soft room temperture butter, unsalted
- 454 g Half and Half
- 11 g Vanilla extract
- 241 g Egg whites
Instructions
Procedure
-
Sift all dry into the mixing
bowl of a stand mixer.Paddle and add the half and
half to form a ball. -
Add the butter, an ounce at a
time, waiting for the butter to incorporate before adding the next addition. -
When the butter is mixed in,
stop the mixer and scrape the sides of the bowl. -
Add a quarter of the egg whites at a time to the
bowl, making sure each addition is incorporated before the next. What all the egg whites are incorporated, add
the flavor. Scrape the bottom of the
bowl, mix to incorporate and stop. -
Scale into prepared pans and
bake.Bake at 350° F for 20-25 minutes or until the edges of the cake pull away from the pan. You may also check with a toothpick or cake tester to come out clean from the center of the cake.
-
When done, remove cake pans to a cooling rack and allow to cool 10 minutes. Gingerly release the cakes with a small cake palette knife and place the cakes on the upside down cake pans to cool another 30 minutes. After 30 minutes, remove the cakes to cake cardboard or parchment paper circle.
Recipe Notes
For a buttercream icing which is, in my opinion, easier than the French or Italian (both are excellent, but can be tricky) this is great. It is my go-to these days. Don't let the page fool you. It starts as a chocolate cake, but at the bottom is the recipe for the Swiss Buttercream icing.
As a special treat, change the half and half for eggnog at Christmas time for a really great treat. Add extra nutmeg for the Christmas smell, too.