Tag: vanilla extract

Vanilla Layer Cake

Every kitchen needs a recipe for a beautiful, vanilla layer cake!!

For the icing base:

40g all-purpose flour
200g caster sugar
250ml whole milk

For the cake:

150ml whole milk
1 tsp. fresh lemon juice
125g softened butter
75g vegetable shortening
225g caster sugar
3 eggs at room temperature
225g all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
pinch of fine sea salt
2 1/2 tsp. vanilla extract

For the finished icing:

250g softened butter
pinch fine sea salt
2 1/2 tsp. vanilla extract

Start with the icing base. In a wide saucepan whisk together the flour and sugar, then slowly whisk in the milk. Put over a medium-low heat and whisk constantly until the mixture has thickened and lost its floury taste. This will take 1-2 minutes. Leave to cool for 1-2 hours, then chill until needed later.

To make the cakes, heat the oven to 350°F and grease the sides and bases of 2 8″ cake tins, then cover the bases with parchment paper.

Pour the milk into a jug and stir in the lemon juice. Set aside. Beat together the butter and shortening until pale and creamy, then gradually beat in the sugar a tablespoon full at a time. Beat in the eggs, one at a time.

Mix the flour with the baking powder, baking soda and salt. Gently fold into the bater in thirds. Fold in the vanilla and divide between the two prepared pans. Bake for 20-25 minutes or until the cakes are golden and coming away from the sides. Leave to cool for 15 minus before carefully turning them out onto a wire rack to cool completely.

Pull off the parchment paper and lay one layer on a cake plate.

To finish the icing, beat the butter until smooth. Whisk in the cold base a tablespoon at a time, scraping down the bowl from time to time. Add the salt and the vanilla. You should have a impressively light and creamy buttercream.

Spread a layer over the cake on the plate and top with the second layer. Spread the icing evenly over the top and the sides.

 

Creme Caramel for One

Who says eating alone is boring? This fabulous dessert is the most delicious solitary treat with just the right amount of wobble in the middle.

2 tbs. caster sugar
2 tbs. cold water
2 egg yolks
2 tsp. caster sugar
1/4 tsp. vanilla extract
150ml whole milk

Heat the oven to 300°F.

In a small saucepan or butter warmer, bring the 2 tbs. of sugar and water to a boil. Never stir the caramel or it will seize. Instead, swirl it around in the pan every few minutes until the mixture caramelizes. Watch it at the end, this often happens very quickly.

Pour the caramel into a 200ml ramekin, or other oven-proof dish and swirl a bit up the sides.

In a jug with a spout, stir together the egg yolks, 2 tsp. of sugar and vanilla extract. Warm the milk for 40 seconds in the microwave, then gradually pour into the jug. Using a tea strainer, strain this over the caramel. If there are any bubbles on the top, spoon them off.

Place the ramekin in a small baking dish. Pour water from a recently boiled kettle to come up 1/3 of the way. Cover with a little square of foil and bake for 30 minutes. Carefully remove the foil and bake for another 20 minutes.

Leave to cool completely, then chill for at least 6 hours. To unmold, run a palette knife around the edges then dip the ramekin in a dish with 2″of hot water for 5 seconds. Put a saucer on top and flip the ramekin over.

Spruced-Up Vanilla Cake

Don’t fret if you don’t have the fanciful cake tin – you can use a Bundt tin to make this delicious and easy cake. Here is a hint…it is fabulous toasted the next morning for breakfast!

9 tbs. softened butter
1 1/2 cups caster sugar
6 eggs
2 1/2 cups all-purpose flour
1/2 tsp. baking soda
1/2 cup plain fat-free yogurt
2 tsp. vanilla extract
1 – 2 tbs. confectioner’s sugar

Heat the oven to 350°F and put a baking sheet in the oven. Generously butter or oil the cake tin.

Put all the ingredients except the confectioner’s sugar in the food processor and blitz to combine. Pour the batter into the prepared tin and spread the top evenly.

Place in the oven on the baking sheet and cook until well risen and golden, 45 – 55 minutes, or until a skewer comes out clean. Cover the top with foil is it gets too brown.

Leave to cool in the tin for 15 minutes, then gently coax the edges away and invert onto a large plate. Leave to cool completely, then dust with confectioner’s sugar.