My Favourite Vanilla Cake Recipe
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My Favourite Vanilla Cake Recipe

By March 10, 2017

Cake…I’m yet to meet a person who doesn’t love or at least like a cake. Do you know anyone? There are many recipes and blogs for cakes alone.
Personally, I’m a big fan of Global Sugar Art baking tutorials. This recipe is adopted and modified from the same. This is the most baked cake recipe at home and a sure winner. This cake is very soft, moist spongy and delicious.

Ingredients

Instructions

Method:
Ensure all the ingredients are at room temperature. It is better to keep the butter and eggs needed for the recipe outside the refrigerator for an hour before you begin the mixing process.
Preheat your oven to 180 degrees C. Prepare two 9x2 round cake pans by greasing and flouring /adding parchment to bottom of the pan.
You can make this cake in two mixing methods
Method 1:
Combine the flour, sugar, baking powder and salt in a mixing bowl and mix with the paddle attachment until blended. Mix in the butter on low speed until it reaches a sandy mixture, approximately 60-90 seconds.
Combine and blend eggs, yolks, milk and vanilla using a whip or fork in another bowl. Add 1/2 of this liquid mixture to the sandy flour/butter mixture. Mix to combine. Scrape bowl. Beat on medium speed for two minutes. Scrape bowl. Add remaining liquid and blend on low until combined. Scrape bowl and blend an additional one minute on low to medium speed. Scrape bowl one last time to be sure all ingredients are thoroughly blended.
Divide batter into pans and bake at 180 C for 30-35 minutes.
Method 2:
In a mixing bowl, add the measured softened butter and powdered sugar. Start creaming the butter and sugar mixture with a mixer or with a spatula. Continue creaming it until it is soft and fluffy.
Start adding the eggs and yolks, one at a time, and continue with the creaming process. Continue until all the eggs have been added. Scrape down the side of the mixing bowl in between and mix until all the eggs are totally incorporated and the mixture is very soft and fluffy.
Add the vanilla essence and mix well.
Start adding the flour mixture, alternating with the milk, little at a time ( roughly in 4 turns). Gently fold the mixture until the flour is fully incorporated with the butter, sugar and eggs. Do not over mix. Instead just keep folding gently.
In case you find the batter too thick, add 1 tablespoon extra milk at a time and fold the mixture. The desired batter should fall like a ribbon when you pour it from above. Scrape bowl and blend an additional one minute on low to medium speed. Scrape bowl one last time to be sure all ingredients are thoroughly blended.
Divide batter into pans and bake at 180 C for 30-35 minutes or until a wooden skewer inserted in the center comes out clean and dry.
Remove the cake from the oven and let it rest for 5 to 10 minutes.
Gently tap the bottom of the baking tin. If required, run a knife along the outer edges. Unmold the cake from the baking tin and let it cool completely on a wire rack. Slice the cake with a serrated bread knife and enjoy.
You can wrap the cake with baking paper and seal it in cling foil and store at room temperature for a week. It can also be refrigerated in an air tight container.

Basic tips to Remember:

1. Organize all the ingredients on your work table before you start. All mixing bowls and cooking utensils must be dry.

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