Basic Vanilla Cake 雲尼拿蛋糕

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.

除了one bowl chocolateyellow cake外,這是EC的另一個翻糖蛋糕底食譜,這個蛋糕跟以上兩款一樣都能承受翻糖重量而不變形,質地扎實卻又十分鬆軟。食譜份量參考自Cake Boss,EC改用了reverse creaming攪拌方法及分蛋法,蛋白打成蛋白霜後才會與蛋黃糊混合,在兩種技巧配合下,成品就是平均而非像山丘般上升及口感鬆軟的蛋糕了!


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
1/4 salt
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.


中筋麵粉 150克
泡打粉 1茶匙
梳打粉 1/8茶匙
鹽 1/4茶匙
大蛋蛋黃 2隻
細砂糖 30克
芥花籽油或菜油 85克
牛奶 113克 (120克減去1/2湯匙)
白醋或檸檬汁 7克(1/2湯匙)
雲尼拿醬或純雲尼拿香油 1茶匙

大蛋蛋白 2隻
細砂糖 30克
他他粉 1/4茶匙



Directions 做法

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.
將麵糊平均分配倒入兩個模中,將模往枱上輕敲幾下敲出較大的氣泡,用曲柄抹刀抹平表面,入爐焗至蛋糕表面有彈性及竹籤插入蛋糕中央取出不沾麵糊 (約25-30分鐘,請自行調整時間),取出十分鐘後可脫模及轉移到鋼架放涼,用刀切去頂部便可按需要切片使用。



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!



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