Add in the flour, salt & baking powder.Next, add in the vegetable oil, vanilla essence & yellow food colouring.Once the mixture is of a creamy texture, crack in one egg.Cream together using a wooden spoon or an electric mixer.Add the butter or margarine to a mixing bowl.Grease a 15x24cm baking pan with spraying oil & set aside.Preheat oven to 165 ° Celsius or 329° Fahrenheit.½ teaspoon yellow food colouring (egg yellow).150 grams butter or margarine, room temperature.She usually serves it plain but I added a touch of my own with drizzled white chocolate & dried rose petals. Love its light texture, it’s a perfect cake to bring along on any occasion. This cake is rich, moist, soft & perfectly sweetened – just like the kind you get from a baker. If desired, top with Buddy Valastro's Buttercream Icing.This is the best vanilla cake ever which is my aunt’s recipe! Every bite is rich with vanilla flavor & coconut milk – making it a special treat for all. Refrigerate or freeze until ready to decorate. Put a piece of parchemnt paper on a cookie sheet, sprinkle with sugar, and one at a time, turn the pans over and turn the cakes out onto parchment the sugar will keep them from sticking.The cakes should be at room temperature before you remove them from the pan. Remove the cakes from the oven and let cool for at least 30 minutes, preferably 1 hour.Bake until the cake begins to pull from the sides of the pan and is springy to the touch, 25 to 30 minutes.Divide the batter evenly between the two cake pans, using a rubber spatula to scrape down the bowl and get as much batter as possible out.Grease two 9-inch cake pans (2 inches deep) and flour them.(Test by plunging a kitchen thermometer into the center of the batter if it is too warm, put the bowl in the refridgerator for a few minutes if too cool, let it rest at room temperature.) Before baking, be sure the batter is between 70° and 73☏, or the cake will crown. Continue to mix for another 1 minute or until the mixture appears smooth. With the motor running on low speed, add the milk, ½ cup at a time, stopping the motor to scrape the sides and bottom between the two additions.This will help guarantee that the sugar is dissolved and that the flour has been thoroughly mixed in, which will help produce a luxurious mouthfeel in the final cake. After all the eggs are added, continue to mix for 1 additional minute to ensure the eggs have been thoroughly mixed in. Stop the motor periodically and scrape the bowl from the bottom with a rubber spatula to integrate the ingredients, and return the mixer to low-medium speed. With the motor running, add one egg at a time, adding the next one after the previous one has been absorbed into the mixture. (If you don't have a stand mixer, you can use a hand mixer, but take extra care no to overmix.) Mix on low speed just until the ingredients are blended together, a few seconds, then raise the speed to low-medium and continue to mix until smooth, approximately 1 additional minute.
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