#cake recipe vanilla

[daily-deliciousness]

Boston cream pie

[fattributes]

Pumpkin and Chocolate Marbled Bread

[sweetoothgirl]

small vanilla cake recipe

[adorkabletwilightandfriends]

Adorkable Twilight & Friends - “Delicious In Indecision"

Adorkable Patreon Pals

Adorkable Twilight & Friends Twitter

Adorkable Twilight & Friends Wiki

Adorkable Twilight & Friends Deviant Art

[foodshowxyz]

Looking for a quick and delicious dessert? 🍰✨

Try this Vanilla Cake Roll! It’s light, fluffy, and filled with a sweet, creamy center. Perfect for a last-minute treat or impressing guests without the hassle!

Recipe:

Bake a vanilla sponge cake and let it cool slightly.

Spread your favorite filling (like whipped cream or jam) evenly over the cake.

Gently roll the cake from one end to the other.

Dust with powdered sugar, slice, and serve!

Ready in no time and sure to satisfy! Who’s baking today? 😍

[eat-love-eat]

Easter Cake

[museaway]

what would you take from my room?

I was tagged by @rosemirmir, tysm!! This is adorable. I'm in my kitchen right now so the items are from that room.

tagging anyone who sees this & would like to play!

[hudhuds]

[royal-food]

Homemade Strawberry Vanilla Cake

[daily-deliciousness]

Raspberry swirl cupcakes

[fullcravings]

Ice Cream Sandwich Cake

[miminmimikyu]

thinking about @plant-taxonomy-showdown's angiosperm cake poll and im contemplating how possible it is to bake a cake using ~~only~~ ingredients obtained from monocots (OR eudicots, but i've got that one figured out i think). i'm currently stumped by how you get air into that sucker without chemical leavening agents (aquafaba comes from eudicots so that's out).

so the solution would be like

bake something that's supposed to be dense, like ginger cake or banana bread. but the thought of making any of these without cinnamon is making me sad

stretch the definition of cake. maybe a pie is possible…?

reaaaaaaaaaaally stretch the definition of monocot-derived ingredient. like. what if i make ginger beer and use its CO2. that definitely can work (i've used cola as a leavening agent before). but then i'm relying on epidermally associated yeasts to make me the CO2, that feels like cheating.

but in theory, someone could run into a maize field at dusk, tie plastic bags around some (thousands) of plants, harvest the air before dawn, extract the CO2, pressurize it enough to blast it into water and then give me that carbonated water to use. does that count. plants make CO2 in the Kreb’s cycle so does it matter that the ginger beer's CO2 comes from a yeast digesting the ginger's glucose and not from the ginger burning its glucose how do you (imaginary arbiter of monocot cake law) know a yeast did it and not me breaking into a field at night with 10000 plastic bags i'm getting off track now.

[vegan-nom-noms]

Strawberry Vanilla Ruffle Cake

[foodshowxyz]

Coconut Cream Bars

Ingredients:

For the Base:

1 cup all-purpose flour

1/4 cup powdered sugar

1/2 cup unsalted butter, melted

For the Filling:

2 cups milk

1/2 cup granulated sugar

1/4 cup cornstarch

1/4 teaspoon salt

4 large egg yolks

1 teaspoon vanilla extract

1 cup sweetened shredded coconut

For the Topping:

1 cup heavy cream

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract

1 cup sweetened shredded coconut, toasted

Instructions:

Prepare the Base:

Preheat your oven to 350°F (175°C). Line an 8x8 inch baking dish with parchment paper, leaving an overhang for easy removal.

In a medium bowl, mix together the flour, powdered sugar, and melted butter until well combined. Press the mixture evenly into the bottom of the prepared baking dish.

Bake in the preheated oven for 15-20 minutes, or until lightly golden. Remove from the oven and let it cool completely.

Prepare the Filling:

In a medium saucepan, combine the milk, granulated sugar, cornstarch, and salt. Cook over medium heat, whisking constantly, until the mixture thickens and starts to bubble.

In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to the egg yolks, whisking constantly to temper them. Then, pour the egg yolk mixture back into the saucepan with the remaining milk mixture.

Continue to cook over medium heat, whisking constantly, until the mixture is very thick. Remove from heat and stir in the vanilla extract and shredded coconut.

Pour the filling over the cooled crust and spread it evenly. Refrigerate until set, about 2-3 hours.

Prepare the Topping:

In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Spread the whipped cream over the set filling.

Assemble and Serve:

Sprinkle the toasted shredded coconut over the top of the whipped cream layer.

Carefully lift the bars out of the baking dish using the parchment paper overhang. Cut into bars and serve.

[eat-love-eat]

Rainbow Cake

[marozzoespabakingcooking]

Soft Chocolate Cake

With custard sauce or vanilla ice cream

Ingredients lists

Chocolate cake

7 egg whites, 3 egg yolks, 1 whole egg (total of 8 eggs).

150g 70% cocoa chocolate

150g butter

150g sugar

35g wheat flour

1 table spoon of cocoa powder

Custard sauce/Vanilla icecream (optional)

3 egg yolks

100g sugar

250ml milk

125ml heavy cream

1 vanilla bean or 1 table spoon vanilla extract

NB: The custard sauce can be served warm/hot with the chocolate cake, or put in an ice cream machine to make vanilla ice cream.

Instructions

Chocolate cake

Melt the butter and chocolate together.

Seperate the egg whites and yolks. In one bowl, put 7 egg whites, in another bowl put 3 yolks and 1 whole egg. This should leave you with 3 egg yolks. Keep those for the custard sauce.

Put half of the sugar in the bowl with egg yolks & the whole egg.

Beat the egg whites with an electric whisk. When the whites are getting foamy, add 1/3 of the remaining sugar. Continue whisking until they are firm, and add 1/3 of the sugar again. Whisk for 1min and add the remaining sugar and whisk another minute. Refer to picture below to see the texture it must have.

Take a sauce pan, put water in it and heat up the water. The water must be steaming, but not boiling.

Put the bowl with the yolks, whole egg & sugar on top of it, and whisk it with the electric whisk in this bain-marie. Whisk until the mix has whitened a lot and increased a lot in volume. Refer to picture below to see the desired texture.

Mix all the ingredients together in the following manner: First mix the yolks with the chocolate. Second mix the yolk-chocolate with the egg whites, and the sieved flour & cocoa powder.

Mix until homogeneous, but do not overwork the mix, and we want to keep the mix as airy as possible.

Preheat the oven at 170°C.

Pour the mix in a buttered and floured cake pan, and bake for 25-35min (use the toothpick/knife method to check if it's cooked).

Take it out the oven, wait until it cools down, and remove the cake from the cake pan. Cover with powdered sugar.

Custard sauce/Vanilla icecream (optional)

Cut the vanilla in half, take all the seeds out, and put the seeds and the bean shell in the milk, and half the sugar.

Put the milk to a boil, then stop and let it infuse.

Whisk the yolks and the rest of the sugar until it whitens and become fluffy (it'll be less airy than what we did for the cake, and it is not done in a bain-marie).

Pour the milk over the yolks, mix well, and put back in the sauce pan.

Cook & stir until it reaches 83°C.

Add the heavy cream to stop the cooking.

Either serve it as is as a sauce for the cake, or put in an ice cream machine to make vanilla ice cream.

NB: This cake is named "moelleux" in french, meaning "soft", refering to how airy and soft the cake is.