Vanilla Cake
I have been indulging in the art of cake-making and I am eager to share my most beloved recipes with you. Today, prepare to be enchanted as I reveal the secrets of turning a simple round cake into a magnificent heart-shaped delight. Even if you lack a heart-shaped mold in your baking arsenal, fear not, for I shall guide you through this process with finesse.
The star of the show is a delicate vanilla cake that boasts a tender texture, defying the laws of crumbliness when sliced. It is a testament to the art of culinary balance, for its sweetness is modest, allowing the flavors to harmonize in perfect accord. Truly, it is a divine creation.
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To ensure the finest outcome, it is imperative that all ingredients are at room temperature and measured with precision before embarking on this baking endeavor. Pay special attention to bringing the eggs and butter to room temperature. Now, let us commence our culinary adventure.
We embark by creaming the sugar and butter together in the bowl of a stand mixer, its flat hook attachment securely in place. Starting with a gentle low to medium speed for approximately one to two minutes, we gradually incorporate the eggs. Begin on a low speed, eventually moving to a medium-high setting. During this process, it is advisable to scrape down the sides of the bowl 2-3 times, ensuring a thorough and uniform mixture. Continue beating until the batter achieves a smooth and fluffy consistency. This entrancing transformation requires 4-5 minutes of undying dedication and results in a voluminous fluffy masterpiece.
Now it is time to introduce the flour and milk, which can be added alternately or all at once, depending on your preference. A few moments of mixing shall suffice to ensure the absence of unsightly lumps of flour. As a finishing touch, incorporate the oil on a leisurely low speed, mixing delicately until it is just absorbed by the batter.
Prepare the cake pan by generously greasing it with butter and gently dusting it with flour. Alternatively, employ the elegant simplicity of parchment paper. This exquisite recipe is suitable for two 8-inch cakes or three 6-inch confections.
As the oven preheats to a temperature of 350F, patiently awaiting the transformation of our batter into golden perfection, focus your attention on the buttercream. Prepare an Italian buttercream that will grace our creation with a decadent frosting. Furthermore, a symphony of flavors awaits within the raspberry and white chocolate mousse, serving as a tantalizing filling for the cake. To elevate the experience, I imbue my soaking syrup with the captivating essence of Bacardi rum.
With the baking complete, it is time to slice the cake in half, indulging it in the aromatic bath of syrup before layering it with the raspberry and chocolate mousse filling. Gently place the other slice on top, completing the divine union. Repeat this symphony of layers, culminating in a thin crumb coat of buttercream enveloping the top and sides of the cake.
How to transform the round cake to a heart shape
Behold, the moment has arrived to carve our creation into its enchanting heart shape, captivating all who are fortunate enough to lay their eyes upon it.
Transforming a round cake into a heart shape is easier than you might think, even if you don't have a heart-shaped mold for baking at home. In this essay, I will guide you through the process of transforming a round cake into a lovely heart shape, and provide tips for achieving the best results.
To begin, it is important to ensure that all your ingredients are at room temperature and measured precisely before starting the baking process. Having eggs and butter at room temperature is especially crucial.
Start by creaming the sugar and butter together in the bowl of a stand mixer, using a flat hook attachment. Begin on low to medium speed for one to two minutes, and then incorporate the eggs on low speed before increasing to medium high. Make sure to scrape down the sides of the bowl 2-3 times during this process. Continue beating until the mixture is smooth and fluffy, which should take about 4-5 minutes. At this point, the mixture should have doubled in volume.
Next, add the flour and milk alternately (or all at once if you prefer) to the mixture. Mix the batter for a few seconds to ensure there are no lumps of flour. Then, on low speed, add the oil and mix until just incorporated.
Prepare the cake pan by greasing it with butter and dusting it with flour, or you can use parchment paper. For this recipe, you can use two 8-inch cake pans or three 6-inch cake pans.
The batter is now ready to bake at 350F for about 30-35 minutes, or until golden and a toothpick inserted comes out clean.
While the cake is baking, you can prepare the buttercream for the frosting. Italian buttercream is a great choice, and it pairs wonderfully with the raspberry and white chocolate mousse filling. To add extra flavour, you can soak the cake layers with a simple syrup infused with Bacardi rum.
Once the cake has cooled, slice it in half and soak each layer with the syrup. Then, spread the raspberry and white chocolate mousse filling onto one layer and place the other slice on top. Repeat this process for additional layers, if desired. To prevent the mousse from running out when slicing, it is recommended to cover the top and sides of the cake with a thin crumb coat of buttercream before cutting the shape.
To achieve the heart shape, freeze the cake for one hour and then use a template to guide your cutting. This will ensure precise and clean edges for your heart-shaped cake.
Moreover, transforming a round cake into a heart shape is a straightforward process that anyone can do at home, even without a heart-shaped mold. By following the steps outlined and using the suggested ingredients, you can create a beautiful heart-shaped vanilla cake that is light, tender, and not too sweet. With the addition of a delightful raspberry and white chocolate mousse filling and a decadent buttercream frosting, this heart-shaped cake will surely be a divine treat for any occasion.
Serve the cake at room temperature for the best results.
Yield:
10-15 servings
Supplies:
Mixing bowl medium size or stand mixer
Spatula
offset spatula
Whisk
Scale
cake pan/mould
Ingredients:
360g caster sugar
180g butter
4 large whole eggs
100ml sunflower oil/canola oil
300ml butter milk
340 cake or replace 20g of all purpose flour to cornstarch
1 ½ tsp baking powder
½ tsp baking soda
2 tsp vanilla extract
1 tsp salt
Steps:
In the bowl of a stand mixer fitted with a flat hook attachment, combine butter and sugar. Mix on low to medium for 1-2 minutes, then add eggs on low speed and increase to medium to high. Scrape down the sides and bottom of the bowl 2-3 times during this process. It will take 4-5 minutes to achieve a fluffy, well-combined mixture.
Prepare the cake pan while the machine is working. Use a springform pan by assembling the bottom and ring, and snapping them together. If using a tin pan, brush it with oil or butter, and dust it with flour to cover the sides and bottom.
When the batter becomes creamy and fluffy, doubling in volume, it's time to add the flour. You can divide the ingredients in half and alternate between milk and flour or add them all at once. On low speed, mix the batter until all the flour is just incorporated.
When the batter becomes smooth and all the lumps of flour have disappeared, pour in the oil while mixing to incorporate.
Pour the batter into the prepared cake pan and bake at 350 F for 30-35 minutes, based on the oven heat.
