I remember one of the very first cakes I successfully baked is vanilla cake.
Since I was little, the vanilla cake seems to be the first choice of my friends planning to bake for their loved ones, whether that is for their family or partner. Pretty much everyone around me holds their very own recipe of how to bake a vanilla cake.
I call it an ‘everyone cake’ and you might know the reason. It acts as the basis for a whole range of celebration cakes.
It does not have an overly thick texture like cheesecake and its fresh taste basically suits everybody. As long as you manage the not-too-complex skills of baking it, you can easily tweak some ingredients and be a cake expert (yes you can fake it haha).
Alright, fancy a soft vanilla cake? There you go. Below is the step by step instruction on how to bake a vanilla cake at home.
How to bake a vanilla cake – Ingredients
- 4 egg yolks (use large eggs)
- 70g of caster sugar
- 60ml of olive oil
- 50ml of milk
- 120g of flour
- Few drops of vanilla extract
- 1 1/4 tsp baking powder
- 4 egg whites (use large eggs)
- 1 tsp of lemon juice
- 60g of caster sugar
How to bake a vanilla cake – Steps
- Preheat oven to 160°C/140°C fan/gas 3. Line a round, deep 23cm tin with non-stick baking paper.
- Begin with ingredient Set A.
- Beat egg yolk and sugar until smooth and creamy.
- Add olive oil and continue giving a good beat until well-incorporated.
- Pour in milk and vanilla extract.
- Sieve in and mix flour and baking powder.
- For ingredient Set B:
- Beat egg whites in a large bowl until bubbles appear.
- Add lemon juice and continue beating until the bubbles are tiny and smooth. You should note that the mixture is increasing in terms of its volume.
- Pour in sugar in 2-3 batches. Beat until stiff peaks are achieved – bowl can be held upside down and the egg whites stay put.
- Add B into A in 3 batches and fold gently by using a spatula. You should try your best to avoid destroying the bubbles.
- Pour the mixture into the tin you prepared and tap tin against table gently for a few times to get rid off any remaining large bubbles.
- Bake at 160°C/140°C fan/gas 3 for 25 minutes then increase to 180°C/160°C fan/gas 3 and continue baking for 10 minutes.
Tips for a better cake
- Make certain that all pieces of equipment involved in beating the egg whites are dry and clean, including your hand. Beaters and bowl must be free of any fat particles and make sure that there are not any tiny bits of yolk present in the egg white or the egg whites will not increase to the desired volume. Also, do not use aluminium bowl. It will react and denature the egg white, causing it to turn slightly grey.
- Do not overbeat after reaching the stiff peaks. It is recommended that you stop beating and observe at every 10 seconds after adding the sugar into egg white and the mixture starts to become pale and shiny.
- Do not open your oven in the last 30 minutes of baking or cake might collapse later.
- You may include a tray of water at the bottom of the oven as it increases the humidity in the oven and helps to bake an even cake.
And it’s done!
Let the cake cool for 25-30 minutes in the tin before unmoulding and then feel free to fill and ice it! An unfilled cake can be kept well for 3 days if you decide to wrap it with parchment paper or cling film.
I hope you liked this guide on how to bake a vanilla cake! If you have any questions or tips to share with us, please feel free to leave them in the comment section! 🙂