You know how that last thing you eat before you get sick gets a bad rap for the next couple of weeks, months or years? I’m afraid that, that was the fate of this poor cake.
Baby Me
My birthday was last weekend and my little family was sick through it’s entirety. It started with my son, who proceeded to spew chunks just as I was picking him up out of his highchair to comfort him. I have never seen so much vomit come out of a little person. It covered the entire left side of my face, got on my glasses, in my mouth and down the front of my shirt and pants. I’m pretty sure that sealed my fate right there, because the next day I was the same. This cake had the misfortune of being the last thing I ate before having it come right back up again.
Happy Birthday to me!
I decided to share it with you anyways, as it has gotten nothing but rave reviews from CakeCentral, where I picked up the recipe. Hopefully my story hasn’t ruined it for all of you. I’m sure it was good. I just, for the life of me, can’t remember it’s delight.
I cut the two cake layers in half and alternated them with a homemade Raspberry Lime Curd and Blackberry Lime Curd. I mounded on some Lime Spiked Whipped Cream, decorated it with fresh berries and called it a day. Can you tell I’m yearning for spring with that combination?
I used to do a lot of cake decorating but haven’t gotten the chance for a long while. I figured this wasn’t the time to go all out, it being my birthday and all. But, I missed it so much I needed an excuse to do something.
This cake is a truly moist cake. No fluffiness here. It has much the same crumb as my Favourite Moist Chocolate Cake. In fact, I have never had a vanilla cake that was so moist. This is the one fact I do recall! :)
Yes, I still eat this way.
I apologize that I was not able to get the Colorful Mondays post up for this week. I’m planning on posting it next Monday (March 15th). If you have any black food photos that haven’t been submitted yet, feel free to submit them by Sunday the 14th.
I also want to thank everyone for their votes for my Foodista Cookbook entries (links on top right). My Favourite Moist Chocolate Cake recipe is the top rated recipe so far. Thanks to all of you! (Voting is open until the end of March.)
Well, I guess that about sums things up for now. If you give this recipe a try make sure to comment back and give your honest opinion so we know what this cake is really like. ;)
Moist Vanilla Cake
adapted from CakeCentral
- 2 cups sugar
- 1/2 cup butter
- 2 egg yolks, room temp.
- 2 cups flour
- 1 tsp. baking soda
- 1 cup buttermilk, room temp.
- 3 tsp. vanilla
- 6 egg whites, room temp.
- Grease two round 8 or 9 inch pans.
- Cream butter and sugar (it will be crumbly). Add egg yolks, one at a time and mix well.
- Combine flour and baking soda in a separate bowl. Add alternately with buttermilk to butter/sugar mixture, in three additions, starting and ending with flour.
- Mix in vanilla.
- In a separate bowl whip egg whites until stiff peaks form. Fold 1/3 egg whites into batter to loosen. Fold in remaining egg whites gently until no white streaks remain.
- Poor into prepared pans and bake at 350ºF for 25-30 min or until toothpick inserted in the centre comes out clean.
- Cool 10 min. before removing to a cooling wrack.
* When I make layered cakes I cut out circles of parchment or waxed paper to fit the bottom of the pan, then I grease the pan before I put them in and again once they are in place. Poor the batter on top and bake. To remove, loosen the edges of the cake with a knife and flip onto cooling wrack. Peel off waxed paper immediately. Allow to cool completely before layering or decorating.