My love affair with Vanilla

As you can see, I am obsessed with Vanilla, I think it is the most important baking ingredient ever, Okay maybe not, there's flour, egg. butter, etc etc but you get my point. I just love vanilla, I love the clean taste, the delicious smell, and how easily i can pair it with different kinds of flavor. I have a lot of different Vanilla cake recipes, but this recipe is by far my favorite. It has my second favorite ingredient which is buttermilk, which makes everything moist. My chocolate cake has buttermilk, my banana bread has buttermilk, even my red velvet has buttermilk, try freezing them and they still remain moist after you thaw it. 

How about the icing you ask? There is no way to go but Italian Meringue buttercream!!! I can't remember how many times i made this and failed miserably, But like the saying goes, if first you don't succeed, drink some vodka and try again ( Yes its a real saying, and I'm sure a lot of you are saying holla!!! hahaha). When I finally got it right for the first time, I swear I heard angels sing. Until now I still get excited every time I make this, it never gets old. Just be patient with this Icing, I promise you its worth it!!! :)

Oh I got to play with my new toy as well, photos are taken by my new Pentax Q, though I didn't had a chance to play arty fartsy with some props and some filters because I was running late, I just had to take Automatic photos and hope for the best. I must say, I'm inlove with this mini compact cam, I love that I don't have to make so much fuzz to get a good photo.





Click read more the the recipe :)



Vanilla Buttermilk Cake

3 cups All purpose flour
1 tbsp Baking powder
1 tsp salt
1 cup (225g)  unsalted butter
2 cups white sugar
5 large eggs
1 tbsp Vanilla
1 1/4 cup butter milk


1. Preheat oven to 350F, Prepare baking pan. If you are using an 8inch round or square pan, butter pan and sprinkle flour all over to avoid it from sticking to the pan. If you are making cupcakes then just prepare your muffin pans and cupcake liners.

2. Sift flour, baking powder, and salt, set aside.

3. Cream room temp butter and sugar for 5 minutes in medium speed, until light and fluffy, If you forgot to prepare your butter in advance, You can cute it in small cubes, microwave it for 30 seconds, then beat it for a few minutes until soft before adding sugar.

4. Turn mixer to low speed, add eggs one at a time, then add vanilla.

5. Add flour mixture alternately with buttermilk. Flour/Buttermilk/Flour, flour should be the last component. Do not overmix, over mixing will make your cake tough, but this cake is forgiving so you will hardly notice it.

6. Pour it in your pan, or your cupcake liner, bake for 45min to an hour if you are using an 8 inch pan. If you are baking cupcakes, they should be done by 20-25 minutes. Stick a toothpick and if it comes out clean then its done.

Tips:
If you do not have buttermilk, simply substitute it with 1 cup of milk less 1 tbsp,
Add 1tbsp of vinegar to the milk, wait for it to curdle.


Italian Meringue Butter Cream

3 egg whites
3/4 cup sugar
1/4 cup water
pinch of salt
1 cup (225g) butter cut in cubes
1 tsp vanilla


1. Prepare your egg whites, pour it in your mixing bowl, add whisk attachment, set aside.

2. Cut butter into cubes, put it back in the refrigerator.

3. Place sugar, water and salt in a saucepan, boil in medium heat, when sugar starts to dissolve, start mixing your eggwhites in medium speed.

4. Wait for the sugar to turn into sugar syrup consistency, meaning all sugar is dissolve, remove from heat. Remove butter from the frigde set aside (next to your egg whites).

5. Turn your mixer to low speed and slowly add your hot sugar syrup to the egg whites. Your egg white mixture should have a soft peak (frothy and fluffy)  at this point. When all your sugar syrup has been added, turn your mixer to high speed and wait for your meringue to turn into stiff peak.

6. Turn your mixer to medium speed and slowly add butter (2 tbsp at a time)  to your stiff meringue, this will make it a bit runny, but don't worry, that is just part of the process. This is the time to be patient, wait for it to turn into a big ugly mess ( like an over curdled milk) then turn the mixer to high speed. Wait for a few minutes and then you will see a miracle. It will become light and fluffy, add vanilla, and you are done!

Tips

If your meringue is still runny after some time in the mixer, try putting your mixer in the fridge for a couple of minutes before whipping it back again.

Comments

  1. The cupcakes were delish as usual... And I so envy your photos with your new cam =)

    ReplyDelete
    Replies
    1. Yey!!!!!! Buy Pentax Q please!!!!! hehehehe

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