I’ve been trying different vanilla cake recipes over a long period of time and this vanilla-scented cake is simply irresistible with your favourite icing or layered in whipped cream and strawberries jam or even fresh strawberries.
2 cups sugar(can reduce to 1 3/4 cup if u find it too sweet)
5 eggs separated to yolks and whites
2 ½ cups all-purpose flour(remove 4 tbsp of flour & add 4 tbsp of cornflour)
1 cup milk (warm)
3/4 cup vegetable oil
2 ¼ tsp baking powder
1 tsp vanilla essence
1tsp orange or lemon rind
1/4 tsp salt
Preheat oven to 180°C.
Line two 6′ rectangular baking pan or 6′ round pan with wax paper. Grease the paper and the sides of the pan well and dust with flour.
In a large mixing bowl, with an electric mixer, beat egg white till soft peaks and add 1 cup sugar and beat till stiff peaks are formed.
Beat remaining 1 cup sugar and eggyolks together until slightly thickened – about 2 minutes.
Add oil and beat till its well blended then add milk and vanilla and beat for another half a minute.
Add in the sifted flour, baking powder and salt and beat for another minute – just until the batter is smooth and creamy. Don’t overbeat.
Combine the egg whites and the creamy mixture very delicately in cut and fold technique with a spatula or wire whisk making sure the volume in the egg whites does not deflate and just until everything is mixed.
Pour batter into the prepared baking pan(s).
Bake in preheated oven for 30-40 minutes or until the tops are golden and a toothpick inserted into the centre comes out clean. A single rectangular pan will take longer to bake than two round ones.
Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off the paper. Let cool completely before covering with frosting, if desired.
This batter makes about 3 dozens of cupcakes.
Can also be baked in a bunt pan or in a bread loaf pan like a pound cake…
Posted from WordPress for Android