VANILLA CAKE

This Cake Recipe Serves 6-9

This is the best vanilla cake ever which is my aunt’s recipe! Every bite is rich with vanilla flavor & coconut milk – making it a special treat for all.

This cake is rich, moist, soft & perfectly sweetened – just like the kind you get from a baker. Love its light texture, it’s a perfect cake to bring along on any occasion.

She usually serves it plain but I added a touch of my own with drizzled white chocolate & dried rose petals.

Vanilla Cake Ingredients:

• 150 grams butter or margarine, room temperature
• 1 ½ cups castor sugar
• 3 eggs
• 2 tablespoons vegetable oil
• 1 ½ teaspoons vanilla essence
• ½ teaspoon yellow food colouring (egg yellow)
  
• 400ml coconut milk
• 1 ½ cups all-purpose or cake flour
• ½ teaspoon salt
• 3 teaspoons baking powder

Decorating:

• 75 grams white chocolate
• 1 tablespoon vegetable oil
• dried rose petals

Method:

1. 1. Preheat oven to 165° Celsius or 329° Fahrenheit.
   2. Grease a 15x24cm baking pan with spraying oil & set aside.
   3. 
   4. Add the butter or margarine to a mixing bowl.
   5. 
   6. Add in the castor sugar.
   7. 
   8. Cream together using a wooden spoon or an electric mixer.
   9. 
   10. Once the mixture is of a creamy texture, crack in one egg.
   11. 
   12. Give it a good mix.
   13. 
   14. Thereafter, crack in the second egg.
   15. 
   16. Mix well.
   17. 
   18. Finally, add in the third egg.
   19. 
   20. Mix until combined.
   21. 
   22. Next, add in the vegetable oil, vanilla essence & yellow food colouring.
   23. 
   24. Pour in the coconut milk.
   25. 
   26. Mix well.
   27. 
   28. Add in the flour, salt & baking powder.
   29. 
   30. Fold together until it forms a batter, the batter shouldn’t be too thick or too weak.
   31. 
   32. Pour the batter into the prepared baking pan,
   33. 
   34. Bake in the preheated oven at 165° Celsius for 15 minutes & then 180° Celsius for 40-50 minutes or until the cake is cooked throughout.
   35. 
   36. The cake is cooked when you poke a toothpick or knife through & it comes out clean without any batter.
   37. 
   38. Allow the cake to completely cool before removing it from the cake pan. It is very fragile so if it is hot, it will break.
   39. 
   40. Once the cake has cooled, carefully remove it from the cake pan & onto a serving plate.
   41. 
   42. I prefer keeping it bottom side up as it has a much flatter & neater top but this is my preference, feel free to plate it however you prefer.
   43. 
   44. My aunt serves this cake as is but I decided to decorate it to make it pop a bit – this step is optional. I’m using Milky bar White Chocolate.
   45. 
   46. Break the chocolate into a microwave safe bowl.
   47. 
   48. Add in 1 tablespoon of vegetable oil as this will allow the chocolate to create a perfect consistency for dipping or drizzling.
   49. 
   50. Heat in the microwave at 30 second intervals, stirring in between until the chocolate has melted.
   51. 
   52. 
   53. I’ve spooned the chocolate at the circumference of the cake, allowing some chocolate to drip down the edges.
   54. 
   55. 
   56. Next, I’m using dried rose petals – these can be found at bake stores, simply check online if it’s available near you.
   57. 
   58. Sprinkle the petals over the chocolate.
   59. 
   60. 
   61. This Vanilla Cake can be sliced & served.
   62. 
   63. 
   64. It is super moist & delicious – it is going to be a new favourite in your home.
   65.