This is another basic cake recipe that I use for fondant decorated cakes. Like my one bowl chocolate cake and yellow cake, this cake is firm enough to withstand the weight of fondant yet soft and fluffy in texture. My inspiration came from Cake Boss but just like my yellow cake, I’ve switched to the reverse creaming method. What’s more, egg whites are whipped into a meringue then folded into the batter. The above changes result in a fluffy cake that rises rather flat than domed.
Basic Vanilla Cake
Makes two 6″ by 1.25″ round cakes
可做兩個6 x 1.25寸圓形蛋糕
For the Yolk Batter
150 g all purpose flour
1 tsp baking powder
1/8 tsp baking soda
2 egg yolks, large
30 g granulated sugar
85 g canola or vegetable oil
113 g (120 g minus 1/2 Tbsp) milk
7 g (1/2 Tbsp) white vinegar or lemon juice
1 tsp vanilla bean paste or pure vanilla extract
For the Meringue
2 egg whites, large
30 g granulated sugar
1/4 tsp cream of tartar
Notes: the eggs I use are 50 g each without shells.
牛奶 113克 (120克減去1/2湯匙)
Preheat oven to 325ºF/165ºC. Separate the eggs. Line bottom of two 6″ baking pans with parchment paper rounds. Set aside.
Make buttermilk by combining milk and white vinegar in a large bowl. Let stand for 5 minutes (mixture will start curdling). Set aside.
For the yolk mixture, sift together flour, baking powder, baking soda, salt, and sugar in a mixing bowl and mix well. Add oil and half of the buttermilk. With an electric mixer or a stand mixer fitted with the paddle attachment, beat until the mixture becomes a thick paste. Add the egg yolks, remaining buttermilk and vanilla bean paste in two additions and beat until mixture is smooth and well incorporated. Set aside.
For the meringue, in another clean mixing bowl, whip egg whites with an electric mixer or a stand mixer fitted with the whisk attachment until foamy. Add cream of tartar and continue beating until soft peaks form. Then gradually add sugar and beat until glossy and firm peaks form.
Fold meringue into the yolk mixture in two batches until well incorporated.
Divide batter evenly among the baking pans. Tap pans against the countertop several times to get rid of any large air bubbles. Smooth top with an offset spatula. Bake until cake springs back to the touch and a toothpick inserted into the center of cake comes out clean, 25-30 minutes. Cool in pan for 10 minutes. Remove cake from pans and transfer to a wire rack to cool completely. Level and slice cakes if necessary before frosting.
I made this superhero fondant cake for my friend’s son over the weekend. The top tier was this vanilla cake with dark chocolate ganache. The bottom tier was chocolate cake (see recipe here) with dark chocolate ganache. I will be sharing the Captain America shield cake topper tutorial very soon. Stay tuned!
If you want to republish this recipe, please link back to this post.
EC Bakes 小意思 Facebook Page:
© Copyright 2016 ecbakes.com