Vanilla layer cake recipe
Bea, of the famous Bea's of Bloomsbury, shares her delectable vanilla layer cake recipe with us.
Ingredients
- 200 g butter, soft
- 0.5 tsp salt
- 375 g caster sugar
- 3 eggs, at room temperature
- 3 egg yolks, at room temperature
- 1 tbsp vanilla extract
- 275 g plain flour
- 2 tsp baking powder
- 160 ml milk, lukewarm
- 1 cup whipped cream and strawberry jam, to serve
- 1 cup icing sugar, for dusting
- 7.1 oz butter, soft
- 0.5 tsp salt
- 13.2 oz caster sugar
- 3 eggs, at room temperature
- 3 egg yolks, at room temperature
- 1 tbsp vanilla extract
- 9.7 oz plain flour
- 2 tsp baking powder
- 5.6 fl oz milk, lukewarm
- 1 cup whipped cream and strawberry jam, to serve
- 1 cup icing sugar, for dusting
- 7.1 oz butter, soft
- 0.5 tsp salt
- 13.2 oz caster sugar
- 3 eggs, at room temperature
- 3 egg yolks, at room temperature
- 1 tbsp vanilla extract
- 9.7 oz plain flour
- 2 tsp baking powder
- 0.7 cup milk, lukewarm
- 1 cup whipped cream and strawberry jam, to serve
- 1 cup icing sugar, for dusting
Details
- Cuisine: English
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 45 mins
- Serves: 8
Step-by-step
- Preheat the oven to 170°C (340°F) Gas 5 and prepare a 20-cm round cake pan, greased and baselined with parchment paper.
- Using an electric mixer with paddle or beater attachment (or an electric whisk), beat the butter, salt and sugar until the mixture is almost white in colour, fluffy in texture and the sugar has dissolved.
- Slowly mix the whole eggs into the butter mixture, one at a time, beating until thoroughly combined before adding the next. Add the egg yolks, too, and mix well. Add the vanilla extract and mix.
- In another bowl, combine the flour and baking powder well, so that the baking powder is thoroughly incorporated, and sift twice.
- Add one third of the flour mixture to the egg mixture and mix until well incorporated. Add half the lukewarm milk and mix until just combined. Repeat with another third of the flour mixture, then the rest of the milk. Finally, add the last third of the flour mixture and mix until thoroughly combined.
- Spoon the mixture into the prepared cake pan.
- Bake in the preheated oven for 28-35 minutes. A wooden skewer inserted in the middle should come out with almost no crumbs attached, and the middle of the cake, when pressed, should spring back slightly instead of sink. Bake for an additional 5-10 minutes if necessary.
- Remove from the oven and let cool in the pan for 10 minutes. Slide a table knife all around the edge to loosen the cake, then remove from the pan. Transfer to a wire rack to cool for 1 hour before cutting in half horizontally and filling with whipped cream and strawberry jam. Dust with icing sugar.
Recipe taken from Afternoon Tea with Bea by Bea Vo, photography Kate Whitaker, published by Ryland Peters & Small.
Afternoon Tea with Bea is available to lovefood readers for the special price of £10.99 including postage & packaging (rrp £12.99) by telephoning Macmillan Direct on 01256 302 699 and quoting the reference GLR 7ZS.
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