I'm actually very tempted to make a half- or third-recipe of this cake, using it as a base for an ice cream torte, but I'm a little leery of the poportion changes. Instead, I may just make the whole thing, and with the batter not going into the frozen treat make cupcakes instead!
This is the kind of cake that really needs no extra introduction - If you are a fan of French vanilla ice cream, I dare you to try making this without licking the spoon.
French Vanilla Slab Cake
1 cup unsalted butter, softened
1 1/2 cups sugar
2 egg yolks
2 tbsp vanilla
3 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp nutmeg
pinch of salt
1/2 cup whole milk
1/2 cup "thick cream" (Nestle Carnation makes a canned version, you can also use whipping cream)
- Preheat oven to 350F with the rack on the lowest level of the oven, grease a 9x13" pan.
- Cream together butter and sugar until light and fluffy.
- Add eggs and yolks, one at a time, follwed by the vanilla.
- Sift together flour, baking powder, baking soda, nutmeg and salt.
- Separately combine the whole milk and thickened cream.
- Starting and ending with the dry ingredients, alternately add the flour and milk mixtures to the creamed mixture, folding in each addition thoroughly. Batter will be very thick.
- Spread into the prepared pan.
- Bake 35 minutes on the lowest oven rack.
- Cool completely in pan before slicing.
Total Fat: 10.2 g
Cholesterol: 55.6 mg
Sodium: 62.7 mg
Total Carbs: 25.0 g
Dietary Fiber: 0.4 g
Protein: 2.8 g