Table of Contents
This vanilla cake doesn’t skimp on the butter, sugar, or eggs—and that’s part of what makes it so delicious. The other big part is the “dissolved sugar method,” a technique that comes from Shirley Corriher ’s brilliant baking book, Bakewise.
Whisk in 1 Tbsp. vanilla bean paste or vanilla extract and 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt. Arrange a damp kitchen towel underneath bowl in a hollow ring to stabilize it, then gradually stream in ½ cup vegetable oil, whisking constantly until emulsified with no oily spots remaining. 4.
Whisk 2¾ cups (316 g) cake flour and 2¼ tsp. baking powder in another medium bowl. 3. Cut ½ cup (1 stick) room-temperature unsalted butter into tablespoon-size pieces. Place 2¼ cups (450 g) granulated sugar in a large bowl. Heat ½ cup whole milk in a small saucepan over medium until just about to simmer, about 1 minute.
Breaking up the components and preparing them ahead will make tackling this layered cake feel more manageable. Combine sugar, salt, and ½ cup water in a small saucepan; scrape in seeds from vanilla bean and discard pod.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…