MEXICAN VANILLA CAKE PROFESSIONAL
MEXICAN VANILLA CAKE FREE

Why this is safer than typical “cream butter and sugar” cakes I use Queen Vanilla Extract. Don’t waste your money on vanilla beans or vanilla bean paste – it’s not worth it for cakes. Imitation will work just fine, but the flavour isn’t as pure or real.

Vanilla extract – the best you can afford. Don’t be tempted to add more – I tried an extra tablespoon and it didn’t rise as well Oil – just 1 tablespoon adds a noticeable hint of extra moistness, especially on Day 4, without weighing down the cake in the slightest. But regular / granulated sugar works just fine too – you may just end up with some little brown spots on the base Sugar – best to use caster / superfine sugar if you can because it dissolves better in the eggs. Do not substitute with non dairy milk or buttermilk Low fat works as well but rises marginally less. This is our safety net, extra helping hand to make the cake rise. You don’t get an eggy flavour īaking powder – not baking soda (bi-carb), it doesn’t rise as well.

MEXICAN VANILLA CAKE FREE

Bonus: no need to hunt down / pay a premium for cake flour! Do not substitute with self raising flour or gluten free flour.Įggs – whipped to aerate, these are key to make the cake extraordinarily light and fluffy. Plain / all purpose flour – compared to cake flour, the flavour of the butter and vanilla comes through better, the crumb is slightly more velvety AND it keeps slightly more moist too. Tried them all – this cake is better with plain / all purpose flour and just milk. No cake flour, no buttermilk, no sour cream. Here’s what you need to make this plush, soft vanilla cake. Ingredients in my Best Vanilla Cake recipe For this one, plain / all purpose flour yields better results. There’s a widely held misconception that cake flour is the secret to a better cake. It looks and tastes velvety – a similar plush texture to Red Velvet Cake.

No large tunnels or lots of irregular size holes. I don’t want to get too cake nerdy with you… but one sign of a well made cake is an even crumb. But THIS cake recipe is near perfect for 4 days – even 5 days! The words “best served on the day” on a cake recipe is never a good sign – it means it drastically degrades overnight. Interestingly, baking experts will recognise the method and ingredients in this cake to be very similar to what is called a Hot Milk Cake in America – albeit strangely it’s often described as a “dense” cake, presumably because they don’t preserve the egg aeration to the extent I insist we do and also because sometimes it’s baked in bundt pans which takes far longer to bake (= dense cake). (This lasts perfectly for 4 days.) Because who bakes cakes on the day they are intended to be served? Anything heavier and the bottom layer gets squished!Īlso, importantly, this cake incorporates my cake shelf-life requirement to stay perfectly fresh for at least 2 days after it’s made. It has the world renowned very soft, fluffy crumb of Japanese cakes and uses the Japanese baking method, combined with the buttery goodness and sweetness of Western cakes.īut it’s more sturdy than Japanese cakes which are so delicate, they can really only be decorated with cream.

This vanilla cake is the result of bringing together the best of Japanese sponge cakes and Western butter based cakes. So if all that appeals to you too, then I dare say this might become YOUR favourite vanilla cake recipe too! And here’s a little preview to show you how soft and fluffy it still is after 4 days: Freshness preview – this cake is 4 days old! Lovely vanilla and butter flavour without a greasy mouthfeel Įven, elegant crumb – no large tunnels or irregular, crumbly holes īakes perfectly flat – no levelling required!Īs tender as it can be but still be stable enough to make a large layered cake smothered with frosting or piles of cream and berries. In contrast, Chiffon Cakes and Japanese Sponges which, while lighter still, cannot actually hold up to much extra weight – the bottom layer gets quite squished. Keeps near perfectly for 4 whole days. 100% fresh on Day 1, still 96% perfect on Day 4. Plush, moist, fluffy crumb without being freakishly unnaturally so (as some store bought can be). This is a reader favourite recipe included by popular demand in my debut cookbook “Dinner”.

MEXICAN VANILLA CAKE PROFESSIONAL

This professional bakery style cake stays fresh and moist for 4 days - that’s unheard of! Use the same batter for perfect Vanilla Cupcakes. This is my best vanilla cake recipe. A classic butter cake but with Japanese techniques applied for the most plush, soft and moist yellow cake like you’ve never had before.

Mexican vanilla cake