Vanilla Cake Sensation
Savor the intricate flavor of Vanilla. It is so delicious and moist that all you need is a light dusting of powdered sugar. It goes excellent with the dessert recipe Frozen Berry Chantilly Creme Elegance. A home made eggless icecream.
Servings: 6 servings
Equipment
- 1 Mixing Bowl
- 1 8 inch Cake pan Buttered and dusted with cake flour
- 1 Immersion blender/mixer Use the whisk attachment
- 1 Small bowl for dry incredients
Ingredients
- Dry Ingredients Put in the small bowl until time to add dry ingredients
- 1 1/2 Cups Swan Cake Flour Swan cake flour is eggless and pre-sifted
- 1 tsp Baking Soda Never use baking powder as it has cream of tartar which is made with eggs
- 3/4 cup Sugar
- 1/2 tsp Salt
- Wet Ingredients These go in the mixing bowl
- 1 stick Unsalted Butter slightly melted
- 1 Tbsp Pure Vanilla Extract
- 1 tsp Pure Vanilla Extract
- 3 Tbsp Half-n-Half I like to use Organic Valley because the only ingredient is Milk Organic Cream. There are no GMOs, Antibiotics, Toxic Pesticides or Synthetic Hormones
- 1 Chobani Greek Yogurt 5.3 oz Made from Cultured non-fat milk. Only natural ingredients
- 1 Tbsp White Distilled Vinegar
- 1/2 cup Warm water This is the last item you add to the mixing bowl.
- Confectioners Powdered Sugar Do not add this to the mixing bowl it is intended to do a light dusting on the finished cake.
Instructions
- Preheat the oven to 355 Fahrenheit degrees or 180 Celsius
- Do this first so the oven can be at the right temperature
- Measure the dry ingredients and the small bowl
- Add the Cake flour, salt, baking soda, and sugar to the small bowl. Set aside
- Wet Ingredients go into the mixing bowl
- Add the unsalted butter to the mixing bowl and microwave covered for 30 seconds. You want it soft not completely melted
- Add the pure vanilla extract, half-n-half, and Greek yogurt. Stir to slightly mix
- Heat the 1/2 cup of water for 1 full minute in the microwave and set aside
- Add the dry ingredients to the mixing bowl and stir to slightly blend the dry ingredients. This is to keep the dry ingredients from flying out of the bowl when you use the mixer. Then use the immersion whisk to blend the ingredients
- Add the hot water and the vinegar to the mixing bowl
- Use the immersion blender/mixer to blend the batter. The vinegar and the baking soda will active a rising process
- Pour the batter into the cake pan and set into the oven to bake
- After 28 minutes, check for doneness using the toothpick process. The cake will continue to cook a little more while resting.
- Remove from oven and let rest for 10 minutes before removing from the cake pan and setting on a plate.
- The cake needs to cool for one hour. Then lightly add the powdered sugar to the top of the cake
- This cake is excellent with the recipe for Frozen Berry Chantilly Creme Elegance
