Vanilla Cake This cake uses the reverse creaming method. This means instead of creaming the butter and sugar at the beginning you mix the dry ingredients together, then add the butter, then add the liquid. What that does is coat the fat from the butter in flour and prevent the gluten in the flour from being built up too much. The result is a lighter cake. This recipe produces a light, fluffy cake. The texture is delicate and falls apart in your mouth. The vanilla bean gives it such an exquisite vanilla flavor. It’s the best vanilla cake! And it is easily adaptable. This is the base cake mix for my banana walnut upside-down cake and my lemon and elderflower cake. Ingredients • 150g flour • 150g sugar • 60g butter, cold (plus extra for greasing) • 1 ½ teaspoons baking powder • 100mL whole milk • 1 egg • ½ vanilla bean pod seeds (My preference is Madagascar Vanilla beans) OR 2 teaspoons pure vanilla extract Click Here to get a PDF of the recipe with steps and pict...