Vanilla cake
Vanilla cake
ingredients
- eggs : 330g
- Tate & Lyle caster sugar : 170g
- salt : 4g
- Madagascar Bourbon vanilla paste : 30g
- thick cream : 200g
- strong white flour (T55) : 360g
- baking powder : 5g
- hot melted butter : 135g
method
- In a mixer fitted with a whisk, combine the eggs with the caster sugar, salt and vanilla paste on the lowest setting for approximately 3 minutes.
- Continue by adding the cream, then the flour and the baking powder (sifted together) and finally, add the 45°C melted butter.
- Remove to a stainless steel bowl, then rest for at least one hour.
- Butter and flour the tin, pour in the mixture, then bake in a fan-assisted oven at 145°C for approximately 45 minutes.
- When removing from the oven, turn out from the tin onto a wire rack and leave to cool.
- Decorate the cooled cakes with a sprinkling of icing sugar and vanilla powder.
- Recipe courtesy of Prova Gourmet.
Products from the recipe
