Monday, May 13, 2013

VANILLA BEAN CAKE

 photo IMG_9450_zps36e9aad2.jpg
CAKE
5 EGG WHITES (ROOM TEMPERATURE) 
1 WHOLE EGG (ROOM TEMPERATURE)
1 CUP WHOLE MILK (ROOM TEMPERATURE) 
2 1/4 TEASPOONS OF PURE VANILLA EXTRACT 
3 CUPS OF CAKE FLOUR, SIFTED 
2 CUPS OF WHITE SUGAR 
1 TABLESPOON + 1 TEASPOON OF BAKING POWDER 
3/4 TEASPOON OF SALT 
12 TABLESPOONS OF BUTTER, COLD AND CUT INTO 24 PIECES 

Preheat oven to 350 degrees and prepare to round baking pans with butter and flour. 

In a bowl combine egg whites, whole egg, 1/4 cup of milk, and vanilla. 

In another bowl combine all dry ingredients and mix together with a mixer. Add the butter cubes a little at a time until flour becomes a crumb mix. Slowly add milk using the mixer until slightly moistened. Add egg mixture in 3 separate batches, using mixer to mix well. 

Divide batter between the two cake pans into even layers. Bake 20 minutes, then test with a knife and if it comes out clean pull out of oven to let cool. If the knife does not come out clean, bake another 10 minutes then check again. Once cakes are done, let cool 20 minutes, then place in the freezer for another 15 minutes. 

Add vanilla bean frosting between the two layers on a cake stand (using the frosting recipe below). Add a layer on top of cake and around the sides to create a crumb layer. Set in freezer for 20 minutes. Remove from freezer and frost cake with remaining frosting. Serve & enjoy! 


FROSTING 
3 STICKS + 2 TABLESPOON BUTTER, SOFTENED 
3 CUPS OF POWDERED SUGAR, SIFTED 
3 TABLESPOONS OF MILK 
1 VANILLA BEAN, SCRAPED 
1 TEASPOON OF PURE VANILLA EXTRACT 
PINCH OF SALT 

Beat the butter until creamy and fluffy. Add remaining ingredients and use a mixer to combine well. Place in the fridge until cakes are done baking.

{Recipe found on Sweetapolita

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