Perfect Vanilla Cake

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 pictures!

You will also need 1x 8in cake pan and a stand mixer or a hand mixer.

Comments

Spooky Creations: Halloween Part 4

Welcome back everyone! This post is a continuation of my Halloween celebration this year. In this post I use my sugar cookies recipe as well as some non-Halloween themed cookie cutters to make spooky or Halloween themed cookies. It only takes a little imagination and *poof* you've got some new creations in your kitchen. Every Halloween season I see cookie cutters emerge and the same ones make their way through each year with a variation or two. Cookies available in part 1 Cookies available in part 2 Halloween Cookies Part 1 Halloween Cookies Part 2 Shapes I used Each video is 5-6 minutes long and has about 8 cookie designs each. I'll be updating this post with written directions later this week.

Holy Profiteroles, Batman! Halloween Part 3

Holy Profiteroles, Batman! Back in May, I made choux pastry for the first time because I wanted to make eclairs for Mother’s Day. I think eclairs look very elegant, which was perfect for a Mother’s Day brunch. I mixed them, pipped them, and baked them only to be disappointed that there was no rise. I mean zero rise at all. I was left with finger-looking, oddly baked pastry; it was chewy and had no flavor. The only saving grace was a raspberry glaze I had made to go on top of them. At that moment, I was so glad that I had decided to make the eclairs a surprise because I didn’t want to show up with those gross looking things and try to pass them off as eclairs. I baked a lemon drizzle cake instead and used the raspberry glaze for the topping and all was well. (However, I still had a fresh batch of raspberry crème pâtissière in the fridge that I had no idea what to do with.) I was pretty convinced choux pastry was out of my reach until now. Since I challenged myself to create fall i...

Hayley's Herbalicious Bread

Hayley's Herb-alicious Bread! If you enjoy going out to dinner and nomming on the bread platter because they put those yummy herbs in them then you are going to love this bread. Fans of garlic and herb bread will find themselves serving this as a side with more than just pasta. It makes a tasty sandwich, accompanies risotto well, and can be enjoyed toasted with some butter. This recipe makes 2 loaves of bread or about 18-20 dinner rolls. Waiting for the bread to rise: 2 1/2 hours. Baking: 80 minutes (depending on loaf. See steps 5-7 and Additional Tips below) As always, please consider making a donation here if you enjoy my recipes. Herbalicious Bread Tools Kitchen scale Large bowl Hand mixer with bread hook attachment (or stand mixer with bread hook) Measuring spoons Ingredients 500g strong bread flour 1 ½ packet instant yeast (about 12g) 2 teaspoons salt 300-350ml cold water 2 ½ tablespoons olive oil 2 teaspoons garlic powder 1 teaspoo...

Hayley Shucker Recipes

Search This Blog