As I have mentioned in my previous article, if you want to work on a flavorful
and very moist cake, you must know that egg whites will do the trick for you. The day I made the egg custard pie, I didn’t
plan to embark on another baking idea. It was just me, playing a genie,
granting my husband’s simple wish.
But after using just the egg yolks, I hated the idea of throwing something that I believe can still be useful. That’s when the image of a vanilla cake popped up suddenly. And it’s so easy!
This kind of cake makes a perfect basic cake for birthdays, weddings or
for any kind of celebrations. Its unique richness of flavor helps a big deal in
creating overall taste of your holiday cake. Its texture also will make those
looking for a “melts in your mouth” kind of cake very happy. It’s too simple
and yet, the cake’s taste is not underwhelming. Sometimes, you really don’t have to come up
with an icing idea or to make your frosting. It’s already good enough to enjoy.
I love its special taste!
VANILLA CAKE RECIPE
3/4 cup flour
1 cup white sugar
1/2 cup butter
1/2 cup milk
3 egg whites
2 tbsps vanilla extract
DIRECTIONS:
1. Preheat oven to 350F.
2. Combine flour and baking powder in a small bowl. Mix well. Set aside.
3. Cream together 1/2 cup sugar and butter. Add eggs one at a time. Then pour in flour and milk, alternately. Add the vanilla extract and mix well until the batter is smooth.
4. In a big bowl, beat the egg whites until foamy. Gradually add the sugar while beating continuously. Continue beating until mixture is stiff.
5. Add half of the egg white mixture to the batter. Using the cut and fold technique, try to blend the two mixtures well. DO NOT BEAT.
6. Then add this blended batter into the remaining egg white mixture. Continue the cut and fold technique.
7. Once it is blended well enough, pour the batter into a greased baking pan. Spread it evenly using a spatula.
8. Bake for 30-40 minutes.
But after using just the egg yolks, I hated the idea of throwing something that I believe can still be useful. That’s when the image of a vanilla cake popped up suddenly. And it’s so easy!
The idea though, of using a lot of butter, is frowned upon in this
house. Yes, it lends a lot of flavor to the recipe but it is very unhealthy to
load up your recipe with it. And half of a cup, like what my original recipe
suggests, is too much! So I decided to cut the amount into a quarter of a cup
and used apple sauce, of the same amount, instead.
I have done this kind of trick many times. Last summer, I used the combination of apple sauce and olive oil (which works like butter too) when I made blueberry muffins. In some recipes, like spinach cheese puffs, I did the same.
I have done this kind of trick many times. Last summer, I used the combination of apple sauce and olive oil (which works like butter too) when I made blueberry muffins. In some recipes, like spinach cheese puffs, I did the same.
This kind of cake makes a perfect basic cake for birthdays, weddings or
for any kind of celebrations. Its unique richness of flavor helps a big deal in
creating overall taste of your holiday cake. Its texture also will make those
looking for a “melts in your mouth” kind of cake very happy. It’s too simple
and yet, the cake’s taste is not underwhelming. Sometimes, you really don’t have to come up
with an icing idea or to make your frosting. It’s already good enough to enjoy.
I love its special taste!
When I made this cake last time, I whipped up some dark chocolate
frosting, just enough for a 9x9 inch cake. The cake and the frosting combo were
just so amazing. We didn’t have a lot of leftover for the next day. Sweet forces of calories!
For purposes of sharing, below
is the original recipe. It’s up to you if you want to do your own tweaks. If it
is your first time to make this, it’s best to follow this one first. Save your
idea for your next kitchen adventure.
VANILLA CAKE RECIPE
3/4 cup flour
1 tsp baking powder
2 whole eggs1 cup white sugar
1/2 cup butter
1/2 cup milk
3 egg whites
2 tbsps vanilla extract
DIRECTIONS:
1. Preheat oven to 350F.
2. Combine flour and baking powder in a small bowl. Mix well. Set aside.
3. Cream together 1/2 cup sugar and butter. Add eggs one at a time. Then pour in flour and milk, alternately. Add the vanilla extract and mix well until the batter is smooth.
4. In a big bowl, beat the egg whites until foamy. Gradually add the sugar while beating continuously. Continue beating until mixture is stiff.
5. Add half of the egg white mixture to the batter. Using the cut and fold technique, try to blend the two mixtures well. DO NOT BEAT.
6. Then add this blended batter into the remaining egg white mixture. Continue the cut and fold technique.
7. Once it is blended well enough, pour the batter into a greased baking pan. Spread it evenly using a spatula.
8. Bake for 30-40 minutes.
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