classic vanilla bean cake

 
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Having room temperature ingredients for the cake batter ensures your cake will bake evenly AND that it has a light, fluffy texture and rises well. I usually suggest using my This cake is similar to my Classic White Cake, with a few minor changes in ingredients – but major changes to texture and flavor! This cake is so tender and flavorful.For the cake layers, I’m only using egg whites to keep a whiter color in the cake layers. It’s ok if they aren’t huge layers!I’ve made this twice and also have had very white or “underdone” looking top, despite getting a few moist crumbs on my toothpick and the edges looking done.

I need to know my cupcakes will be good for longer than 24 hours, which when making a classic Victoria sponge I found dryness started creeping in by the next day..I've substituted a small amount of self raising flour for plain as the cupcakes need good structure provided by the slightly higher protein content in plain flour.Although butter is dominant in the cupcake a small addition of oil helps with moisture levels assisting the keeping quality.Finally, plain yoghurt and milk are combined for tenderness ( yoghurt can be substituted for sour cream if needed ).I weigh both the wet and dry ingredients using a digital scale as this gives consistent results in baking.Although I measured everything out into little individual containers for the image above both flours can be weighed into one bowl, as can the oil, yoghurt and milk, this will save you on washing up!I would absolutely love to know your thoughts on these cupcakes if you try the recipe!25 g oil ( I used rice bran but any unflavoured oil is fine )50 g natural yoghurt ( I buy those tiny little tubs and snack on the remainder )adding lemon rind is completely optional but would make a delicious addition!Preheat oven to 150 degrees C if using a fan-forced oven or 160 C if no fan.Begin by making an emulsion with the oil, yoghurt & milk, whisk together to combine completely.Combine the very soft butter, castor sugar, salt, vanilla and lemon zest (if using) together in the bowl of a stand mixer and cream together using a paddle attachment until very pale, light and fluffy, this can take 3-5 minutes at a medium speed.Whisk the eggs together in a bowl and add in 3 separate additions to the butter and sugar mixture making sure the each addition of egg is fully incorporated before adding the next. You might need to scrape the bowl down each time depending on your mixer. In a mixing bowl, mix together egg whites, sugar and vanilla bean. If you make these cupcakes I'd love to see them! It can't be dry, tough or chewy. The addition of flour will bind everything together.Once the eggs are fully incorporated begin by adding 1/3 of the flour and beat gently to combine.Keep the cupcakes in the tins for an additional 2 - 3 once they've been removed from the oven.
could be how long you cooked it!I was wondering if I can use regular milk instead of buttermilk for this cake?You can if you mix it with greek yogurt. This vanilla cake is a winning classic that’s perfect for any occasion. Your batter should feel soft and light.For even filling I use an ice-cream scoop to dispense the batter into my cupcake pan.

Vanilla bean cake paired with vanilla Swiss meringue buttercream. It’s my new love. Being such little morsels, cupcakes are prone to drying out from over-baking so you may need to watch those last few minutes or even turn your tray to promote even browning.Check that your cupcakes are baked  by gently touching the top, it should feel set and spring back when gently touched.

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