Can someone please tell me how to make a fabulous vanilla cake?!
thank you!Www@FoodAQ@Com
Answers:
RASPBERRY - LACED VANILLA CAKE
1 1/2 c!. butter
1 1/4 c!. sugar
3 c!. flour
2/3 c!. milk
1 tbsp!. baking powder
1/2 tsp!. salt
1 1/2 tsp!. vanilla
1/4 tsp!. baking soda
4 lg!. eggs
1 (12 oz!.) jar raspberry preserves
Grease and flour 3 9-inch round cake pans!. Preheat oven to 350 degrees!. In large bowl mix butter and sugar until just blended!. Increase speed and beat on high 10 minutes or until light and fluffy!. Reduce speed to low, add flour and next six ingredients!. Blend until well mixed, scraping bowl constantly!. Increase speed and beat on high two minutes!.
Spoon batter into pans and spread evenly!. Bake 25 minutes or until toothpick inserted in center comes out clean!. Cool in pans on wire racks 10 minutes, then remove cake from pans and cool completely!. Cut each cake into half horizontally!. You will have six thin layers!.
Prepare raspberry frosting!. (I did this while the cakes are cooling, and by the time the frosting was done, the cakes are cooled!. Of course, I had the cakes outside on the patio!)
Assemble cake: Cake layer, 1/3 cup preserves, cake layer, 1/2 cup frosting!. Repeat layering, ending with cake layer!. Frost sides and top, using all of the frosting that is left!. Refrigerate cake!.
RASPBERRY BUTTER CREAM FROSTING:
3 c!. powdered sugar
2 c!. butter
1 tsp!. vanilla
1/4 c!. raspberry preserves
In large bowl with mixer at low speed beat powdered sugar and butter until just mixed!. Increase speed to high!. Beat 10 minutes or until light and fluffy!. Reduce speed to medium!. Gradually beat in vanilla and preserves!. Beat until smooth!.
CREAM CHEESE AND VANILLA POUND CAKE
2 full cups butter or 1 pound (use only pure butter)
2 (8 oz!.) pkgs!. cream cheese
4 lg!. eggs
3 heaping tbsp!. vanilla pure extract
3 cups powdered sugar, sifted
3 1/2 cups cake flour, sifted
Preheat oven to 325°F degrees!. Leave cream at room temperature 30 minutes before using, or soften for 15-20 seconds in microwave!.
Cream butter with sugar until light and fluffy!. Add cream cheese and beat with electric mixer for 1 minute!. Add eggs, one at a time, beating well after each addition!.
Stir in vanilla extract!.
Turn mixture to low speed!. Gradually add sifted flour until texture is smooth!. Do not beat for very long after flour has been added or cake will be tough - just beat long enough to combine ingredients!.
Spoon into a tube or bundt baking cake pan, or bake in a cake mold!. Bake at 325°F for 1 1/2 hours or until toothpick inserted in center comes out clean!.
Cool on wire rack before serving!.
Makes one pound cake (approximately 12 to 15 servings) per cake!. Serve with your favorite topping
Double Vanilla Poundcake with Vanilla Glaze
Poundcake is an “old faithful” in my repertoire!. It keeps well, makes a lovely gift, can be dressed up or down, and if it grows stale, it’s perfect for Bread Pudding or Triffle!. I’ve paired it here with Crème Anglaise!. You can pour the custard over slices of cake for a triple vanilla wonder!.
Ingredients:
1 large vanilla bean, split or cut into pieces
1 cup milk, room temperature
4 cups flour, sifted
1 tablespoon baking powder
1/2 teaspoon salt (if using salted butter, delete)
2 cups unsalted butter, softened to room temperature
2-1/2 cups vanilla sugar
6 jumbo eggs, room temperature
1 tablespoon pure vanilla extract
Preparation:
Preheat oven to 350 degrees!.
Pour milk into a saucepan, add the vanilla bean and scald the milk!. Let mixture cool to room temperature!. Remove vanilla bean, rinse it off, and set aside!.
Resift the flour with the baking powder and the salt onto a sheet of waxed paper; set aside!.
In a large bowl, cream the butter with an electric mixer on moderately high speed until light, about 3 minutes!.
Add the vanilla sugar in two portions, beating thoroughly after each portion is added!. Beat in eggs, one at a time, periodically scraping down the sides of the bowl to ensure an even mixture!. Blend in vanilla extract!.
On low speed, add the sifted dry ingredients alternately with the milk, beginning and ending with the dry ingredients!.
Pour and scrape the batter into a lightly buttered, floured 10-inch tube pan, a large square baking pan or three loaf pans!. Bake the cake on the lowest rack of the oven for about 1 hour, or until a toothpick inserted into the cake emerges clean and dry!.
Cool the cake in the pan on a rack for 10 minutes!. Prick holes all over the top of the cake with a thin knife or toothpick and slowly spoon glaze over the cake, allowing the syrup to absorb into the cake!.
Vanilla Glaze
Ingredients:
1 cup sugar
1 cup water
1 tablespoon pure vanilla extract
Preparation:
Place sugar and water in a small saucepan, add in the reserved vanilla bean, and bring to a boil!. Reduce heat and simmer for 10 minutes, or until syrup begins to thicken
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1 1/2 c!. butter
1 1/4 c!. sugar
3 c!. flour
2/3 c!. milk
1 tbsp!. baking powder
1/2 tsp!. salt
1 1/2 tsp!. vanilla
1/4 tsp!. baking soda
4 lg!. eggs
1 (12 oz!.) jar raspberry preserves
Grease and flour 3 9-inch round cake pans!. Preheat oven to 350 degrees!. In large bowl mix butter and sugar until just blended!. Increase speed and beat on high 10 minutes or until light and fluffy!. Reduce speed to low, add flour and next six ingredients!. Blend until well mixed, scraping bowl constantly!. Increase speed and beat on high two minutes!.
Spoon batter into pans and spread evenly!. Bake 25 minutes or until toothpick inserted in center comes out clean!. Cool in pans on wire racks 10 minutes, then remove cake from pans and cool completely!. Cut each cake into half horizontally!. You will have six thin layers!.
Prepare raspberry frosting!. (I did this while the cakes are cooling, and by the time the frosting was done, the cakes are cooled!. Of course, I had the cakes outside on the patio!)
Assemble cake: Cake layer, 1/3 cup preserves, cake layer, 1/2 cup frosting!. Repeat layering, ending with cake layer!. Frost sides and top, using all of the frosting that is left!. Refrigerate cake!.
RASPBERRY BUTTER CREAM FROSTING:
3 c!. powdered sugar
2 c!. butter
1 tsp!. vanilla
1/4 c!. raspberry preserves
In large bowl with mixer at low speed beat powdered sugar and butter until just mixed!. Increase speed to high!. Beat 10 minutes or until light and fluffy!. Reduce speed to medium!. Gradually beat in vanilla and preserves!. Beat until smooth!.
CREAM CHEESE AND VANILLA POUND CAKE
2 full cups butter or 1 pound (use only pure butter)
2 (8 oz!.) pkgs!. cream cheese
4 lg!. eggs
3 heaping tbsp!. vanilla pure extract
3 cups powdered sugar, sifted
3 1/2 cups cake flour, sifted
Preheat oven to 325°F degrees!. Leave cream at room temperature 30 minutes before using, or soften for 15-20 seconds in microwave!.
Cream butter with sugar until light and fluffy!. Add cream cheese and beat with electric mixer for 1 minute!. Add eggs, one at a time, beating well after each addition!.
Stir in vanilla extract!.
Turn mixture to low speed!. Gradually add sifted flour until texture is smooth!. Do not beat for very long after flour has been added or cake will be tough - just beat long enough to combine ingredients!.
Spoon into a tube or bundt baking cake pan, or bake in a cake mold!. Bake at 325°F for 1 1/2 hours or until toothpick inserted in center comes out clean!.
Cool on wire rack before serving!.
Makes one pound cake (approximately 12 to 15 servings) per cake!. Serve with your favorite topping
Double Vanilla Poundcake with Vanilla Glaze
Poundcake is an “old faithful” in my repertoire!. It keeps well, makes a lovely gift, can be dressed up or down, and if it grows stale, it’s perfect for Bread Pudding or Triffle!. I’ve paired it here with Crème Anglaise!. You can pour the custard over slices of cake for a triple vanilla wonder!.
Ingredients:
1 large vanilla bean, split or cut into pieces
1 cup milk, room temperature
4 cups flour, sifted
1 tablespoon baking powder
1/2 teaspoon salt (if using salted butter, delete)
2 cups unsalted butter, softened to room temperature
2-1/2 cups vanilla sugar
6 jumbo eggs, room temperature
1 tablespoon pure vanilla extract
Preparation:
Preheat oven to 350 degrees!.
Pour milk into a saucepan, add the vanilla bean and scald the milk!. Let mixture cool to room temperature!. Remove vanilla bean, rinse it off, and set aside!.
Resift the flour with the baking powder and the salt onto a sheet of waxed paper; set aside!.
In a large bowl, cream the butter with an electric mixer on moderately high speed until light, about 3 minutes!.
Add the vanilla sugar in two portions, beating thoroughly after each portion is added!. Beat in eggs, one at a time, periodically scraping down the sides of the bowl to ensure an even mixture!. Blend in vanilla extract!.
On low speed, add the sifted dry ingredients alternately with the milk, beginning and ending with the dry ingredients!.
Pour and scrape the batter into a lightly buttered, floured 10-inch tube pan, a large square baking pan or three loaf pans!. Bake the cake on the lowest rack of the oven for about 1 hour, or until a toothpick inserted into the cake emerges clean and dry!.
Cool the cake in the pan on a rack for 10 minutes!. Prick holes all over the top of the cake with a thin knife or toothpick and slowly spoon glaze over the cake, allowing the syrup to absorb into the cake!.
Vanilla Glaze
Ingredients:
1 cup sugar
1 cup water
1 tablespoon pure vanilla extract
Preparation:
Place sugar and water in a small saucepan, add in the reserved vanilla bean, and bring to a boil!. Reduce heat and simmer for 10 minutes, or until syrup begins to thicken
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Buy a box cake and add a box of pudding mix and a little more milk or water!. Enjoy~Www@FoodAQ@Com