Easy recipe vanilla cake
Easy
recipe vanilla cake
Vanilla
cake a super-soft cake, easy to prepare and perfect for breakfast or for the
whole family's snack. Do you know those cakes that I often enjoy making without
this or without that? Here's forget it because this cake has everything it
needs to have. I wanted to prepare a soft and very high cake to try to change
the breakfast of our house where we all drink coffee in a rush eating maybe a
biscuit or two and little else but it shouldn't have been too messy and I had
to make it last at least a couple of days because we're out of everything the
day and only at breakfast any cake would become dry. Well, do you want to know?
I didn't have time to prepare it for Bugi which in a few minutes was already
half a cake and after two hours it was finished. Oh well, we'll go back to
cookies for tomorrow but I'll have to make another one very soon and I hope
this time to be able to take it home!
Ingredients
- 250 g 00
flour
- 180 g
sugar
- 180 g
Butter
- 3 eggs
- 1 sachet
Baking powder
- 1 vanilla
bean
Method
Divide
the yolks from the whites.
Beat the
egg whites until stiff steaks
Melt the
butter and keep it aside. Put the
yolks in a bowl together with the sugar and whip them with the electric whisk
until they become frothy and whitish. Cut the
vanilla pod with the tip of a small knife and extract the internal seeds. (keep
the vanilla pod to flavor the milk for the PASTRY CREAM). Add the
melted and cooled butter and continue to beat with the electric whisk for a few
minutes. Sift the
flour and baking powder and add them to the rest of the ingredients. Finally,
also, add the egg whites whipped with gentle movements and from the bottom up
using a spatula. Pour the
vanilla cake dough into a greased and floured or greased cake tin or with
grease proof paper or with the release agent for baking pans and level the
surface well. Bake the
vanilla cake in a preheated oven at 180 ° for 45 minutes until the cake is
completely cooked and you have made the toothpick test. Remove
the vanilla cake from the oven and let it cool completely. Once the
cake is completely cold, you can sprinkle it with SAUCE SUGAR.
VARIANTS
AND ADVICE
You can
replace the butter with oil in the doses that you will find HERE. If you do
not have the vanilla bean, you can replace it with a sachet of vanilla or a teaspoon of vanilla extract.
Storage
The
vanilla cake is kept soft for two days covered with plastic wrap.
Easy recipe vanilla cake
Easy
recipe vanilla cake
Vanilla
cake a super-soft cake, easy to prepare and perfect for breakfast or for the
whole family's snack. Do you know those cakes that I often enjoy making without
this or without that? Here's forget it because this cake has everything it
needs to have. I wanted to prepare a soft and very high cake to try to change
the breakfast of our house where we all drink coffee in a rush eating maybe a
biscuit or two and little else but it shouldn't have been too messy and I had
to make it last at least a couple of days because we're out of everything the
day and only at breakfast any cake would become dry. Well, do you want to know?
I didn't have time to prepare it for Bugi which in a few minutes was already
half a cake and after two hours it was finished. Oh well, we'll go back to
cookies for tomorrow but I'll have to make another one very soon and I hope
this time to be able to take it home!
Ingredients
- 250 g 00
flour
- 180 g
sugar
- 180 g
Butter
- 3 eggs
- 1 sachet
Baking powder
- 1 vanilla
bean
Method
Divide
the yolks from the whites.
Beat the
egg whites until stiff steaks
Melt the
butter and keep it aside. Put the
yolks in a bowl together with the sugar and whip them with the electric whisk
until they become frothy and whitish. Cut the
vanilla pod with the tip of a small knife and extract the internal seeds. (keep
the vanilla pod to flavor the milk for the PASTRY CREAM). Add the
melted and cooled butter and continue to beat with the electric whisk for a few
minutes. Sift the
flour and baking powder and add them to the rest of the ingredients. Finally,
also, add the egg whites whipped with gentle movements and from the bottom up
using a spatula. Pour the
vanilla cake dough into a greased and floured or greased cake tin or with
grease proof paper or with the release agent for baking pans and level the
surface well. Bake the
vanilla cake in a preheated oven at 180 ° for 45 minutes until the cake is
completely cooked and you have made the toothpick test. Remove
the vanilla cake from the oven and let it cool completely. Once the
cake is completely cold, you can sprinkle it with SAUCE SUGAR.
VARIANTS
AND ADVICE
You can
replace the butter with oil in the doses that you will find HERE. If you do
not have the vanilla bean, you can replace it with a sachet of vanilla or a teaspoon of vanilla extract.
Storage
The
vanilla cake is kept soft for two days covered with plastic wrap.
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