This cake is inspired by Crazy Cake but is not quite the same. You want to use a neutral oil like vegetable oil so that you don’t taste the oil flavor in the cake. Sugar: This recipe is sweetened with regular granulated white sugar. The exact amounts are shared in the recipe card notes section. If you don’t have self-rising flour, you can make your own with all purpose flour, baking powder and salt. Self-Rising Flour: To simplify this recipe, I used self-rising flour which already has baking powder and salt added to it. You can bake it as a regular cake, use it for cupcakes or use it to make a layered cake as well. It is so easy to whip up and also happens to be egg-free and dairy-free. This cake is perfect for any occasion that requires cake. The texture is just like traditional vanilla cake. It is just 5 ingredients and doesn’t require eggs, butter or milk, but you can’t even tell. I don’t use a whisk, as that creates too much air, and can be quite faffy – but if you have just a handheld mixer, then the whisk attachments for those are fine.This vanilla cake is so easy to make and comes out soft, fluffy and moist. I personally use my Kitchenaid mixer with the scraper paddle attachment for a majority of my baking – and all my cake mixes and buttercreams. Only use unsalted butter for the buttercream – otherwise it can split or taste horrible! Either work absolutely fantastically! However, for the buttercream, you must NOT use Stork. I usually use room temperature unsalted butter (the kind you get in foil), or Stork for cake sponges. If the butter is too cold for the cake, it can make the cake mixture a little lumpy. I personally switch between the all in one method, and the beating sugar and butter first method – but in general, I find the beating the sugar and butter together method is better for the most. If you know your oven is at the right temperature – just make sure you mix it correctly. I’ve mentioned this before, but I’ve heard (this could be incorrect), that the ovens on The Great British Bake off are tested each day before the contestants start by baking a Victoria sponge – as it’s the most classic and scientifically easy bake! If the bake doesn’t bake correctly, but you know its weighed and mixed correctly, then usually it means it’s the oven. There are obviously other factors that are involved with getting the perfect cake – but really the ratio, how you mix it, and the oven being the correct temperature is so important! I use a Fan oven, so I bake my cake at 160 degrees! As my oven is new, it helps so much, but with other ovens I have used an oven thermometer to make sure my oven is correct before baking – as ovens can be drastically out! It doesn’t really matter whether you use a two egg recipe, three egg, four egg etc… as long as the ratios are equal. It only really takes four ingredients to make something DELICIOUS, but you have to get it right. I figured doing a vanilla recipe would fit with the system and alternating between the two flavours! Its all in the scienceīut anyway… this is basically the most simple yet most scientific of cakes.
Moist and fluffy vanilla cake recipe series#
My first part of the back to basics series was my triple chocolate brownies, followed by my no-bake vanilla cheesecake, and then thirdly the chocolate cake. I do have a Victoria sponge recipe on my blog already, but this a two layer beauty and potentially explained in a much better way. Okay, so back to basics has potentially gone a little bit too basic now, with a vanilla cake. This beauty is a two layer vanilla sponge cake, with vanilla buttercream frosting, and one of my favourite jam flavours… strawberry! I thought that I would go for an absolute classic for my fourth instalment, a vanilla cake. As much as I hope that all my recipes are simple and doable by anyone of any baking ability, I know that some are not! Or, some people do just want to learn the basics – and I want to help with that! Vanilla cake
Please see my disclosure for more details!* A delicious two layer vanilla cake with vanilla buttercream and strawberry jam!īack in 2018, I thought I would start a new series on my blog – ‘back to basics’.
0 kommentar(er)
