Vanilla cake. Some time ago I published a recipe not sweet and so today I bring this vanilla cake that is prepared very quickly and with little mess pots.
Also with this recipe you can use to prepare a delicious cake with vanilla shakes those you have in the fridge and they are about to expire
Also with this recipe you can use to prepare a delicious cake with vanilla shakes those you have in the fridge and they are about to expire
Ingredients to make (for about 12 servings):
200g unsalted butter
400 grams of wheat flour (from normal)
400 ml of vanilla milkshake
Sugar 400 g
Avainillada sugar 1 envelope (8 grams)
2 large eggs
1 sachet of baking powder (1 sachet of yeast Royal are 16 grams)
Recipe for making (for about 12 servings):
Melt butter (in the microwave or in a saucepan), let cool slightly.
In a large bowl whisk the two eggs, then add the butter (warm or cold but not hot) and mix well with a whisk.
Then add the vanilla and mix beaten with rods. If you are just out of the fridge the best vanilla milkshake is a bit warm (room temperature is ideal) so it is not too cold and thus avoid the butter to solidify.
Now add all the sugar (normal and vanilla) and mix with the rods. If you do not have vanilla sugar adds a teaspoon of vanilla flavor (look that is edible).
Time to heat the oven to 180 ° C above and below.
In a bowl large enough to hold the entire mixture add the sifted flour. Add baking powder and mix well with a fork so that the yeast is distributed throughout the flour.
Now go adding the liquid mixture (batter, eggs, butter and sugar) to the flour and mix with a whisk see (if electrical better) until the mixture is homogeneous (well mixed).
I am just pour the mixture into the pan and bake. When poured into the mold you have two options. If you are using a silicone mold quality (like I did) just have to grease it the first time you use it but if you use another type of mold it is best to play it safe and always lubricate smearing some butter at room temperature throughout the mold to prevent sticking cake.
Once you have the mold ready check on it the mixture and put the pan in the oven at 180 º C. Leave for 60 minutes.
After this time click on the center of the cake with a toothpick or skewer and see if it comes out clean. If not you need a little more of oven, put it 10 minutes and retest again.
When the cake is properly baked out of the oven, let desmóldalo temple for 15-20 minutes and cool completely.
What are you waiting? ..... out of the kitchen and to eat!!
To eat:
As you can see from the photo I used a silicone mold pretty daisy shaped sent to me from Silikomart, but also can make the recipe with a circular mold of 22-24 cm in diameter. In this case you should always grease the pan with butter not strike you.
You can try other smoothies, with chocolate is especially rich and can also sprinkle the cake with what you like best, chocolate sprinkles, icing sugar, ...
By the way, you know I always say that every oven is different, so you must watch very well when the cake is in the oven (at least the first time you do this). From minute 40 is convenient to take a look every 10 minutes if your oven is gone from strength and you burn the cake
200g unsalted butter
400 grams of wheat flour (from normal)
400 ml of vanilla milkshake
Sugar 400 g
Avainillada sugar 1 envelope (8 grams)
2 large eggs
1 sachet of baking powder (1 sachet of yeast Royal are 16 grams)
Recipe for making (for about 12 servings):
Melt butter (in the microwave or in a saucepan), let cool slightly.
In a large bowl whisk the two eggs, then add the butter (warm or cold but not hot) and mix well with a whisk.
Then add the vanilla and mix beaten with rods. If you are just out of the fridge the best vanilla milkshake is a bit warm (room temperature is ideal) so it is not too cold and thus avoid the butter to solidify.
Now add all the sugar (normal and vanilla) and mix with the rods. If you do not have vanilla sugar adds a teaspoon of vanilla flavor (look that is edible).
Time to heat the oven to 180 ° C above and below.
In a bowl large enough to hold the entire mixture add the sifted flour. Add baking powder and mix well with a fork so that the yeast is distributed throughout the flour.
Now go adding the liquid mixture (batter, eggs, butter and sugar) to the flour and mix with a whisk see (if electrical better) until the mixture is homogeneous (well mixed).
I am just pour the mixture into the pan and bake. When poured into the mold you have two options. If you are using a silicone mold quality (like I did) just have to grease it the first time you use it but if you use another type of mold it is best to play it safe and always lubricate smearing some butter at room temperature throughout the mold to prevent sticking cake.
Once you have the mold ready check on it the mixture and put the pan in the oven at 180 º C. Leave for 60 minutes.
After this time click on the center of the cake with a toothpick or skewer and see if it comes out clean. If not you need a little more of oven, put it 10 minutes and retest again.
When the cake is properly baked out of the oven, let desmóldalo temple for 15-20 minutes and cool completely.
What are you waiting? ..... out of the kitchen and to eat!!
To eat:
As you can see from the photo I used a silicone mold pretty daisy shaped sent to me from Silikomart, but also can make the recipe with a circular mold of 22-24 cm in diameter. In this case you should always grease the pan with butter not strike you.
You can try other smoothies, with chocolate is especially rich and can also sprinkle the cake with what you like best, chocolate sprinkles, icing sugar, ...
By the way, you know I always say that every oven is different, so you must watch very well when the cake is in the oven (at least the first time you do this). From minute 40 is convenient to take a look every 10 minutes if your oven is gone from strength and you burn the cake
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