How to Make a Fluffy Vanilla Cake at Home: A Beginner's Guide

Welcome to the world of baking! If you're looking to add a touch of sweetness to your home kitchen, an eggless vanilla premix can be the perfect starting point for beginners. This easy-to-follow recipe is my tried and tested formula, passed down from my advanced baking course.

Ingredients for the Vanilla Cake Premix

Sifted All-Purpose Flour (Maida): 65g Powdered Sugar: 40g Milk Powder: 20g Cornflour: 1/2 tbsp Baking Powder: 1/2 tsp Baking Soda: 1/4 tsp Pinch of Salt

Step-by-Step Guide to Create the Vanilla Cake Premix

Begin by sifting all of the dry ingredients into a clean mixing bowl. This ensures there are no lumps and that the mixture is evenly distributed. Here’s the detailed process:

Sifting Dry Ingredients: Accurately measure and sift 65g of all-purpose flour, 40g of powdered sugar, 20g of milk powder, 1/2 tbsp of cornflour, 1/2 tsp of baking powder, and 1/4 tsp of baking soda. Add a pinch of salt to enhance the flavor. Mixing: Use a hand whisk to thoroughly combine all the ingredients. This is crucial for achieving the perfect consistency in your premix. Storage: Once the mix is ready, transfer it into an airtight container and store it in your kitchen for future use.

Using the Vanilla Premix to Bake a Cake

The above quantities are sufficient to bake a vanilla cake sponge of 200 grams. For larger quantities, simply double the given measurements.

Ingredients for a Vanilla Sponge Cake

2 cups plain/all-purpose flour (cake flour is also acceptable) 2 1/2 teaspoons baking powder (ensure it's still active) 1/4 teaspoon salt 4 large eggs (room temperature) 1 1/2 cups caster/superfine sugar (or granulated sugar if preferred) 115g/1/2 cup unsalted butter (cut into 1.5cm cubes) 1 cup milk (full fat) 3 teaspoons vanilla extract (the best you can afford) 3 teaspoons vegetable or canola oil

Instructions for Making the Vanilla Sponge Cake

Preparation: Preheat your oven to 180°C/350°F and place a shelf in the middle position. Grease two 20cm cake pans with butter, then line them with parchment paper. Opt for a cake pan without a loose base for better results. Combine Dry Ingredients: Whisk the flour, baking powder, and salt in a large bowl. Set this aside. Inegan Eggs Until Aired: Beat the eggs for 30 seconds on speed 6 of a stand mixer fitted with a whisk attachment, or use a hand beater. Gradually pour the sugar over the eggs while the beater is running for 45 seconds. Continue beating for 7 minutes on speed 8 until the mixture triples in volume and turns white. Heat Milk and Butter: While the eggs are being whipped, melt the butter and milk in a heatproof jug or on the stove. Heat them until the milk is warm but not boiling. Gently Add Flour: Scatter 1/3 of the flour across the surface of the eggs, then beat on speed 1 for 5 seconds. Add half of the remaining flour and mix on speed 1 for 5 seconds. Add the last of the flour and mix for 5-10 seconds until the flour is just incorporated. Stop immediately to avoid overmixing. Lighten the Mixture: Pour the heated milk, vanilla, and oil into the now flour-free bowl. Add about 1 1/2 cups of the egg mixture to the milk-butter mixture. Use a whisk to mix until smooth. Slowly Add Milk: With the mixer running on speed 1, pour the milk-mixture into the egg batter over 15 seconds. Stop the mixer. Scrape and Mix Fully: Scrape down the sides and base of the bowl. Beat on speed 1 for 10 seconds to ensure the batter is smooth and pourable. Bake: Pour the batter into the prepared cake pans. Bang each pan on the counter three times to remove large bubbles. Bake for 30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Cool and Frost: Allow the cake to cool in the pans for 15 minutes, then transfer it to a cooling rack. If using as layers, cool it upside-down. Once cooled, frost your cake with a vanilla buttercream or any other frosting of your choice.

Vanilla Buttercream Recipe

Fat Butter: Cream the softened unsalted butter in a stand mixer with a paddle attachment for 3 minutes on high until it becomes fluffy and creamy. Add Icing Sugar: Gradually add the soft icing sugar in three lots, beating slowly to avoid a powder storm. Once mostly incorporated, beat for 3 minutes on high to achieve a fluffy consistency. Finish with Vanilla and Milk: Add the vanilla extract and mix for a further 30 seconds. If the frosting is too stiff, add milk in small quantities to soften it slightly while maintaining its structure for piping.

These simple steps and high-quality ingredients will help you achieve a delicious and fluffy vanilla cake. Happy baking!