Nielsen-Massey Vanillas

Vanilla Cake Mix

Vanilla Cake Mix

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1 1/3 cups170 g cake flour
1/2 cup100 g Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
1/4 cup50 g plus 2 tablespoons sugar
4 tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder
2 1/2 teaspoons plus 1/8 teaspoon baking powder
3/8 teaspoon salt

Combine all ingredients into a food processor and run for 20 seconds or until mixed thoroughly. Store in an airtight container in a cool, dry place for up to a month or use right away.

To Make the Cake

Vanilla Cake Mix (see above)
3 1/2 fl. oz.105 ml egg whites (about 3-4 large eggs), divided, room temperature
1/2 cup120 ml whole milk, room temperature
1/2 cup115 g Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
1/4 cup50 g sugar (heaping)
5 3/4 tablespoons unsalted butter, cubed, room temperature

Preheat oven to 350 degrees F180 degrees C.

Lay parchment paper on the bottom of an 8-inch20-centimeter cake pan and grease.

In a medium bowl, add milk and half of the egg whites. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars together on high speed until mixture is very light and pale. Gradually add the remaining egg whites while scraping the sides of the bowl in between additions. Continue mixing on high for 3 minutes until a very light consistency is achieved.

Add the Vanilla Cake Mix to the bowl and continue mixing on low speed. Gradually pour in the milk and egg white mixture while scraping the sides of the bowl down. Continue mixing for 2 minutes on low speed.

Pour batter into greased cake pan and bake for 30-35 minutes or until center springs back when lightly pressed. Let cool for 5 minutes and then invert onto a wire cooling rack until completely cool before using. Serve immediately or wrap in plastic wrap, unfrosted and store in the freezer for up to three weeks.

Recipe by Chef Josh Johnson, currently Head Pastry Chef at The American Club, Kohler Wisconsin. In 2015, he won the bronze medal at the Coupe du Monde de la Patisserie as a member of the US Pastry Team. Previously, he was an instructor at the renown French Pastry School in Chicago.

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