In another separate small bowl, mix together the heavy cream and vanilla. In a medium-sized bowl, sift together the all-purpose flour, baking powder, and salt. Step 3 – Alternate Adding Dry and Wet Ingredients Make sure you mix the eggs and sugar enough until you achieve a lightly whipped texture. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and granulated sugar until a thick, smooth, light yellow mixture forms.īecause there is no butter to cream in this recipe, mixing the eggs to the right consistency in this step is ultra-important, in order to aerate the batter. Prep two 8-inch round pans instead of the bundt option. You can also choose to use round pans, as well – this recipe turns out beautifully for a layered cake. Make sure that you are coating all of the nooks and crannies of any intricate designs in the pan – you don’t want the cake to stick to any secret spots! Generously grease and flour a 10-cup bundt pan. Make sure the oven rack is positioned in the center, for the most even baking. Tag on Instagram and hashtag it #EatFoodal Cooking by the Numbers… Step 1 – Prep Once cooled, dust a light coating of powdered sugar on the top of the cake and serve.Let the cake cool completely on the wire rack. Transfer the pan to a cooling rack and let cool in the pan for 45 minutes before inverting and removing from the pan.Transfer to the oven and bake for 25-30 minutes, until the top is puffy and light golden brown, and a tester inserted in the center comes out clean. Spread batter evenly in the prepared bundt pan.Beat just until a thick batter forms, without overmixing. On low speed, alternate adding the dry ingredients and wet ingredients to the egg mixture, beginning and ending with the dry mix.In another separate small bowl, mix together the heavy cream and vanilla.In a separate medium bowl, sift together the flour, baking powder, and salt.In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and granulated sugar until a thick, light yellow, lightly whipped mixture forms.The bundt pan will be your saving grace if you aren’t too confident with your decorating skills ( although we can certainly help with that) – it does all the hard work for you! The stunning designs gift this simple sweet with an understated elegance. I like to bake this batter in a beautiful bundt pan. It’s the cream that gives the batter its irresistible consistency, which will make you want to lick the spoon and bowl clean: thick and velvety, the kind that holds its shape when you lift it from the bowl.īut after you spread it in the pan like frosting and bake it for half an hour, it will emerge as something entirely different: a modest white cake with a light, airy texture and subtle vanilla fragrance. You mix all of these ingredients together in just a few short steps. There’s nothing complicated about the recipe: make the batter in a stand mixer with simple ingredients: eggs, sugar, flour, baking powder, salt, vanilla extract, and heavy cream. They don’t take much work to make, and I am notoriously bad at turning them down, even when those fluffy blankets and my comfy couch that’s caved-in the middle are calling my name. This was certainly a simple excuse to make yet another dessert – but what can I say? Cakes are simple and satisfying, just like cookies. Most recently, it was because I had a cup of heavy cream in the fridge that was dangling over the precipice of turning rancid, and I didn’t want to waste it! And then, it was the crazy weekend of making cake pops and royal icing cookies for two of my friends’ back-to-back baby showers. Then, there was the homemade yogurt I wanted to try to use in a marmalade yogurt cake. It all started with a caramel cake recipe I tried, to spruce up my classic vanilla recipe. When I come back from a typical busy Sunday afternoon of working out (sometimes), running errands, and meeting friends for brunch, I usually jump into relaxation mode for a little while before I start working from home: I kick off my shoes and take a long nap, with huge blankets piled high, and the windows open with the fresh breeze flowing in.īut instead, for several weeks in a row now, I’ve done no such thing. This beautiful dessert was inspired by desperation: a glass of heavy cream that was about to go bad! Some of these may be affiliate based, meaning we earn small commissions (at no additional cost to you) if items are purchased. We occasionally link to goods offered by vendors to help the reader find relevant products.
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