16 March 2014

Rainbow Vanilla Cake

Eve 15/03/14

Have a happy St. Patrick's Day with this amazing cake. An easy, from scratch vanilla cake flavoured with a vanilla pod is layered with raspberry jam. Covered in a creamy, vanilla frosting in the colours of the rainbow, this cake will sure brighten up those wet spring days.


Important!


Baking the Day's domain name (web address) will be 

changing on the 29th - 30th March 2014. Baking the Day's


 web address will become www.bakingtheday.co.uk - leaving


out the ".blogspot" and "....eve.". Don't worry, none of the 


contents will change, just the web address. The change of 


web address will hopefully mean more people will find my 


blog and be inspired to baking some tasty treat!

So, final recap! Baking the Day, on the 29th - 30th of March


2014  web address will change 


to www.bakingtheday.co.uk instead 


of www.bakingthedayeve.blogspot.co.uk

Thanks! Eve☺





This cake is moist, vanilla packed and truly delicious, the 

perfect way to celebrate any occasion, may it birthdays, 


holidays or just the weekend

 


Today, I created my very own, from scratch, basic vanilla cake recipes and seriously, if you ever make this recipe, you will never buy a boxed cake mix ever again. I haven't really been fussed on pre-made cakes mixes but I know many people love them for their convenience and bakery-like taste but I was never convinced. A list of ingredients I don't know how to pronounce and preservatives weren't my cup of tea. My cake beats the pre-made stuff easy! Super moist, amazing flavour and completely easy. You won't reach for the ready-made stuff again if you have this recipe in your repertoire.



As St. Patrick's Day is tomorrow, I wanted to make a festive cake (not Christmas!). Also, this cake doubles up as my birthday cake too!
Since half of my family are Irish, S. Patrick's day would be a good chance to create a themed bake. I kinda missed Pancake Day on the 4th of March and just posted a Bagel Breakfast Pudding which was totally amazing, just like a soft pillow of hugs! I decided to decorate this cake like a rainbow because, well, everyone loves a good rainbow and I think rainbows and pots of gold are associated Ireland, are they?


#stereotype




 This cake is so rewarding, so easy and impressive. I am typing this right now while eating a slice of this vanilla heaven. I made the cake yesterday and over half of it is gone already! Yum....


Ok, make his cake right now, it is amazing! In my recipe book, the method for this cake is; "wet to dry, bake for 30". That is all you need instruction wise for the cake. The cake is so moist and a little bit dense, giving you a satisfying slice and a pleasure-filled mouthful of cake. What keeps with cake so moist is the proportion of wet ingredients (like oil, milk etc.) to dry ingredients (flour, sugar etc.). I kept the flour o as small an amount as possible and the buttermilk/yogurt content high to give a delicious cake!




To get the best results from this cake, use the best ingredients possible! Real sugar, no alternatives, fresh buttermilk and real, full fat natural yogurt. I love to use proper, organic and if I can, Fairtrade, ingredients. I feel so much better about my bakes when I use them because, I know the ingredients have come from good, sustainable places around the world. Also, in the summer, our family are only going to eat, fresh and seasonable produce from local suppliers.


In this cake, I used a fresh vanilla pod/bean. The pod imparts such great flavour into the cake as well as giving it the "vanilla" look; black little seeds speckling the cake throughout.





Rainbow Vanilla Cake
Posted by Eve
Makes 1 two layer cake/ serves 10
Ingredients


  • 165g Plain flour
  • 135g Caster sugar 
  • 1/2 tsp. Baking powder
  • 1/4 tsp. Baking soda
  • 90ml Oil
  • 65g Natural yogurt 
  • 1 Eggs
  • 1 Egg White
  • 150ml Buttermilk 
  • 1 Vanilla pod 
For the frosting 


  • 40g Plain Flour
  • 125ml Milk
  • 100g Butter, soften
  • 125g Caster sugar 
  • 1 tsp. Vanilla extract  
  • 1/2 tsp. Food colouring, I used 6 colours
For the filling


  • 60g Good quality raspberry jam

Method


  1. Preheat the oven to 180ºc/ 170ºc fan/ gas mark 4 and grease and line two 15cm cake tins.
  2. Sieve all of the dry ingredients into a large bowl, stir with a whisk. Put the rest of the ingredients, except from the vanilla pod, into another bowl and whisk until foamy and smooth.
  3. Slice the vanilla pod in half and scrape out the seeds, add to the wet mixture and then add the wet ingredients to the dry. Whisk until just combined but don't over mix!
  4. Divide the cake batter evenly between the two cake tins and level with a knife.
  5. Bake for 20 - 25 minutes until risen and golden brown and when a skewer is inserted, it comes out clean. Leave the cakes in the tins for minutes and then removed on to a wire rack to cool completely.
  6. Next, make the frosting. Put the flour and milk into a small sauce pan and heat on a medium heat, whisking constantly until it turns into a thick-ish paste. Leave to cool completely and stir occasionally to prevent a skin forming 
  7. Beat the butter and sugar in the bowl of a free-sanding mixer fitted with the whisk or a normal bowl with a hand held mixer. Whisk until very light and fluffy; this should take about 3 minutes on medium speed.
  8. While still mixing, add the the paste and the vanilla and whisk for another 2 - 3 minutes.
  9.  First, before frosting the cake, fill the cakes with the jam. Put 1 of the cakes, flat side up on to a serving plate. Slot squares of baking paper under the cake to prevent frosting from going on to the plate. Put a small amount of the white frosting into a piping and pipe a ring around the outside of the cake, making a barrier. Fill the inside with the jam and top with the second cake. Push down a little bit to make the cake and frosting "join together".
  10. Using 3/4 of the frosting, coat the cake. Put a dollop of frosting on the cake and spread over the cake top. Next put frosting on the sides of the cake and work around the cake until the surface is smooth. Put into the fridge for 10 minutes to set a little bit.
  11. For this cake, I am used 6 colours; red, yellow, orange, green, blue and purple/violet. You can use as many colours as you want. Put equal amounts of remaining frosting into bowls and add as much or as little of the colouring to each bowl. Once you are happy with the colours, great! Let get started!
  12. Using a different knife for each colour, put 1/2 -1 tsp of frosting on the side of the cake. Push up and down the side to make a thick-ish strip of frosting. Continue to do this until the whole cake side is covered in rainbow colours.
  13. For the top, put a little bit of frosting on top of the cake, corresponding with the colour underneath it, e.g. a yellow strip of frosting equals a yellow blob of frosting on top of the cake where the strip ends. Do this with all of the strips.
  14. To finish, use a knife for each colour and drag each blob into the centre, like what you did on the sides. 
  15. Serve with a proud smile!

Enjoy!


This cake should be kept covered well with a large bowl and stored in the fridge for up to 4 days. Delicious straight from the fridge or at room temperature. 

Frosting adapted from Tasty Kitchen





Important!


Baking the Day's domain name (web address) will be 

changing on the 29th - 30th March 2014. Baking the Day's

 web address will become www.bakingtheday.co.uk - leaving

out the ".blogspot" and "....eve.". Don't worry, none of the 

contents will change, just the web address. The change of 

web address will hopefully mean more people will find my 

blog and be inspired to baking some tasty treat!

So, final recap! Baking the Day, on the 29th - 30th of March

2014  web address will change 

to www.bakingtheday.co.uk instead 

of www.bakingthedayeve.blogspot.co.uk

Thanks! Eve☺



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