But THIS cake recipe is near perfect for 4 days – even 5 days! The words “best served on the day” on a cake recipe is never a good sign – it means it drastically degrades overnight. Interestingly, baking experts will recognise the method and ingredients in this cake to be very similar to what is called a Hot Milk Cake in America – albeit strangely it’s often described as a “dense” cake, presumably because they don’t preserve the egg aeration to the extent I insist we do and also because sometimes it’s baked in bundt pans which takes far longer to bake (= dense cake). (This lasts perfectly for 4 days.) Because who bakes cakes on the day they are intended to be served? Anything heavier and the bottom layer gets squished!Īlso, importantly, this cake incorporates my cake shelf-life requirement to stay perfectly fresh for at least 2 days after it’s made. It has the world renowned very soft, fluffy crumb of Japanese cakes and uses the Japanese baking method, combined with the buttery goodness and sweetness of Western cakes.īut it’s more sturdy than Japanese cakes which are so delicate, they can really only be decorated with cream. This vanilla cake is the result of bringing together the best of Japanese sponge cakes and Western butter based cakes. So if all that appeals to you too, then I dare say this might become YOUR favourite vanilla cake recipe too! And here’s a little preview to show you how soft and fluffy it still is after 4 days: Freshness preview – this cake is 4 days old! Lovely vanilla and butter flavour without a greasy mouthfeel Įven, elegant crumb – no large tunnels or irregular, crumbly holes īakes perfectly flat – no levelling required!Īs tender as it can be but still be stable enough to make a large layered cake smothered with frosting or piles of cream and berries. In contrast, Chiffon Cakes and Japanese Sponges which, while lighter still, cannot actually hold up to much extra weight – the bottom layer gets quite squished. Keeps near perfectly for 4 whole days. 100% fresh on Day 1, still 96% perfect on Day 4. Plush, moist, fluffy crumb without being freakishly unnaturally so (as some store bought can be). This is a reader favourite recipe included by popular demand in my debut cookbook “Dinner”.
#Cake recipe from scratch professional
This professional bakery style cake stays fresh and moist for 4 days - that’s unheard of! Use the same batter for perfect Vanilla Cupcakes. Items are sold by the retailer, not by TODAY.This is my best vanilla cake recipe. A classic butter cake but with Japanese techniques applied for the most plush, soft and moist yellow cake like you’ve never had before. TODAY has affiliate relationships, so we may get a small share of the revenue from your purchases. Reprinted by permission of William Morrow Cookbooks, an imprint of HarperCollins Publishers. Store the whipped cream and strawberries in separate airtight containers in the refrigerator for 3 to 5 days.įrom "Magnolia Table, Volume 3" by Joanna Gaines. Store the cake in an airtight container at room temperature for 3 days. Top each piece with roasted strawberries, whipped cream and a mint leaf, then drizzle with a teaspoon of balsamic reduction. Bake until the strawberries are softened, 12 minutes. Scatter the sliced strawberries on the prepared baking sheet. Leave the oven on and increase the temperature to 400 F. 6.īake until a toothpick inserted in the center comes out with a crumb coating, 25 to 30 minutes.
Pour the batter in the prepared baking dish.
Add the other half and mix until thoroughly combined, 1 more minute. With the mixer on low, add half of the flour mixture to the butter mixture and mix for 1 minute. In a medium bowl, stir together the flour, baking powder and salt. Mix again on medium speed for 30 more seconds. Turn off the mixer and scrape down the sides and bottom of the bowl with a spatula. Increase the speed to medium and mix in the vanilla, lemon juice and zest, 30 seconds. Reduce the speed to low and add the eggs, one at a time. Add the sugar and milk and whisk for 1 minute. In a stand mixer fitted with the whisk attachment, whip the butter on medium-high speed until fluffy and lighter in color, 3 minutes. Line a baking sheet with parchment paper. Spray a 9-by-9-inch baking dish with nonstick baking spray.
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