I PROBABLY MADE 30 CAKES over the span of a few months trying to get that perfect texture, but I just couldn’t get it right. I read so much about the reverse creaming method and was determined that it would be the new method I use to make my vanilla cake. You then mix the remaining wet ingredients into the flour. This is where you first beat the butter with the dry ingredients and sugar, coating the dry ingredients with a layer of fat which prevents gluten formation. Now for some reason I became OBSESSED with the reverse creaming method. Because many people were struggling with my first vanilla cake recipe, I was determined to come up with another recipe that was simpler, and less dense. When I launched my new blog, my goal was to create simple recipes that people could easily recreate. I’ve tried so many vanilla cake recipes, and even have an old recipe of my own on YouTube! Many of you love that original recipe, but many were also struggling with the initial creaming process because of the high oil content. Why it took me months to come up with this recipe By being ‘gentle’ with the flour, you’re going to prevent too much gluten from forming (which is great for things like bread, but we don’t want TOO MUCH gluten in a cake!). This recipe uses an electric mixer at first, but when it comes to folding in the dry ingredients at the end, you want to use your hands. Vinegar and buttermilk help to break down the protein in the flour, resulting in a fluffier cake.Īnother factor is the mixing method. Secondly, this recipe uses oil, vinegar and buttermilk to really amp up the softness! Oil is liquid at room temperature, resulting in a moist cake.Cake flour has a lower protein content than regular flour, which results in a more tender crumb. This recipe uses a cake flour substitute (a mixture of all purpose flour and cornstarch – cake flour is actually banned here in New Zealand which is why I can’t just use regular cake flour!).Well, there’s a few different things at play here! Fat – a combination of butter and oil makes this cake stable as well as light and airy.What makes this vanilla cake so soft and moist?.Vanilla – I think vanilla bean paste is perfect to use for this cake but you can certainly use vanilla extract or subsitute some of the sugar for vanilla sugar.Sour cream – while Greek yogurt is a great substitue for sour cream, you can aso make your own at home.If you do not have cake flour you can make your own cake flour subsitute Flour – I like cake flour for this recipe becuase it lends a wonderful soft cake with a tender crumb.If you need a stable cake to stack at the bottom of a 4 tier wedding cake? This is it! I have used it to cover with fondant as well as modeling chocolate. One of my favorite cake filling with this is custard or pastry cream filling. You can use it with frosting as well as fillings such as strawberry, blueberry, or other fruit fillings. Often people are surprised that this cake is made from scratch and not from a box! Vanilla Layer Cake RecipeĪs a professional cake decorator, I have been using this cake for many years and have always received rave reviews of how delicious and moist yet light and airy it is. Perfect to cover with fondant or stacked for tiered cakes. Delicious on its own but even better when filled and frosted for a celebration. This vanilla cake recipe is moist, light, and airy, probably the best cake you will ever make.
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