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The Best Vanilla Cake

The Best Vanilla Cake

Gayathri Vijayakumar
Nothing like some freshly baked Cake! Learn how to make a soft , fluffy Vanilla cake at home with simple ingredients from your pantry.
Prep Time 20 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American

Equipment

  • Stand Mixer or Hand Mixer

Ingredients
  

  • 1 cup + 1 tbsp All Purpose Flour
  • 3/4 cup Sugar
  • 3 Large Eggs separated & at room temperature
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Vanilla Extract
  • 1/4 cup Oil
  • 1/4 cup Milk at room temperature

Instructions
 

  • Make sure eggs and milk are at room temperature.
  • Separate the eggs and keep them ready.
  • Measure and sift all purpose flour, baking soda, baking powder in a bowl and keep aside.
  • If sugar granules are too large, powder and keep aside.
  • Dust and grease a baking pan. Line the bottom with parchment paper. I have used a tall 7 inch pan. You can use an 8 inch pan as well.
  • Preheat the oven to 180C/350F.
  • Make sure the bowl you are going to use for beating the egg whites is completely clean and dry. I have used a stand mixer for this recipe. If using a hand mixer, take a clean glass or stainless steel bowl.
  • To the bowl, add the egg whites. Make sure egg whites are at room temperature. Start beating it on low speed. Once it reaches soft peak stage, start adding the sugar little by little. Don't add it all at once .
  • Scrape down the sides of the bowl as needed.Beat on medium high speed till you reach stiff peak stage. This is when you can see the egg white mixture has become glossy and if you invert the bowl, the egg whites wont fall.
  • Add the yellow part of the eggs and beat on low speed for 30 seconds. Then add the milk, oil and vanilla extract. Beat on low speed for a minute till everything is well combined.
  • Now, sift the dry ingredients(flour, baking powder & baking soda) into this bowl. Sift little by little and mix using a spatula using cut and fold method. Don't use the mixer after adding the dry ingredients.
  • Do not over mix. Once everything is combined, pour the batter into the baking pan.
  • Bake at 180C/350F for 30 minutes.
  • To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pan for 10 mins.
  • Invert onto a cooling rack and let it cool to room temperature. Then cut and serve.
  • Store remaining pieces in the refrigerator in an air tight container. Stays good for 4-5 days.

Notes

Baking Time varies from oven to oven. 
You can use whole wheat flour instead of all-purpose flour. 
 
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