Vanilla Cream Cake
Updated: Oct 26
A Simple, Quick, and Soft Vanilla-Flavored Cake
This delightful vanilla-flavored cake is not only simple and quick to prepare, but it also boasts a wonderfully soft texture that makes it a favorite among dessert lovers. Perfect for any occasion, whether it's a casual family gathering or a more formal celebration, this cake is sure to impress with its light and fluffy crumb.
Ingredients and Preparation
To create this delectable treat, you will need a few basic ingredients that are commonly found in most kitchens. The primary components include all-purpose flour, granulated sugar, unsalted butter, eggs, vanilla extract, baking powder, and a pinch of salt. The beauty of this recipe lies in its straightforward preparation process, which allows even novice bakers to achieve great results.
Begin by preheating your oven to 350°F (175°C) and greasing a cake pan to ensure the cake releases easily once baked. In a mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy, which typically takes about 3 to 5 minutes. This step is crucial as it incorporates air into the batter, contributing to the cake's soft texture. Next, add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
Then, pour in the vanilla extract, which will infuse the batter with its delightful flavor. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with a bit of milk if desired, until everything is just combined. Be careful not to overmix, as this can lead to a denser cake.
Baking and Cooling
Once your batter is ready, pour it into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for approximately 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. The aroma of vanilla will fill your kitchen as the cake bakes, creating an inviting atmosphere for anyone nearby. After removing the cake from the oven, allow it to cool in the pan for about 10 minutes before transferring it to a wire rack. This cooling stage is essential, as it helps to prevent the cake from becoming soggy.
Enhancing the Flavor
For the best results, it is highly recommended to let the cake stand overnight. This allows the flavors to meld beautifully, resulting in a more aromatic and flavorful dessert. The resting period also helps the cake to settle, enhancing its softness and making it even more enjoyable when served the next day.
Serving Suggestions
When it comes to serving this delightful vanilla cake, the possibilities are endless. You can enjoy it plain, dusted with powdered sugar, or topped with a simple glaze. For a more indulgent treat, consider frosting it with buttercream or cream cheese frosting, or even serving it alongside fresh berries and whipped cream.
Conclusion
In conclusion, this simple, quick, and soft vanilla-flavored cake is not only easy to prepare but also a versatile dessert that can be tailored to suit any occasion. With its light texture and rich flavor, it is sure to become a staple in your baking repertoire. Be sure to follow the recipe closely, and don't skip the overnight resting period for the best results. Enjoy your baking adventure!
Ingredients: simple, total time 50 min.
Biscuit:
6 egg yolks
6 Tbsp of sugar
6 Tbsp of water
4 Tbsp of sunflower oil
4 Tbsp of all-purpose flour
10 g baking powder
Cream:
6 egg whites
5 Tbsp of sugar
4 cups milk
6 Tbsp of sugar
4 vanilla flavored pudding (150 gr.)
Sprinkle:
Powdered sugar
Preparation:
Biscuit:
Mix the egg yolks with the sugar until foamy for about 2–3 minutes with a mixer.
When you get the foamy mixture, add water, oil, flour, and baking powder and mix again with a mixer for about 3–4 minutes.
Take a 30×40 cm baking tray and place the baking paper and knead the mixture and flatten it with the help of a cake knife, and shake the baking tray a little to even out everything.
Place to bake in a preheated oven at 200 °C for about 25 minutes.
When the biscuit is baked, leave it to cool.
When it has cooled, divide it into 2 rectangular parts. It should be 20×30 cm in size.
Put it on a tray and place a rectangular hoop around the biscuit, because that way you will be able to pour the cream nicely and give this cake a nice shape.
Make a cream:
Put egg whites, add 5 Tbsp sugar in a deeper bowl and whisk until foamy, about 4 minutes.
Pour the milk into one medium pot, add 6 Tbsp sugar and 150 g of vanilla pudding, mix with a hand whisk and put to heat on a moderately moderate heat.
Stir until you get a thick cream.
When the cream has reached the heat, remove from the heat.
Gradually add the hot pudding to the egg white mixture and stir at the same time.
When the cream is nicely even, pour it into the mold on the first crust and flatten it with the help of a cake knife.
Place the second crust on the cream and gently tap the cream with your hands. Do not press!
Leave the cake to cool for 6 hours in the refrigerator.
When the cake has cooled, you can remove the hoop and cut it into larger rectangular cubes and sprinkle with powdered sugar.
Buon appetito!
NOTE:
Keep the rest cake in the refrigerator for up to 2-3 days.
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