Now I've made vanilla cake before. Several times. But like the carrot cake(s) I do, every one has something slightly different to make them new and special each time. With this sheet cake, especially since I was making it for a crowd with at least one French vanilla lover, I really played with the concept. French vanilla pudding mix added flavour and a lovely soft texture, dried egg powder added the custardy richness I'm used to in FV ice cream, and buttermilk made the crumb moist as well as lent a nice tang that took away from some of the vanilla sugar and honey's cloying sweetness. Even though I'm not a huge vanilla fan, I wouldn't pass up a slice of this - especially when it was topped with the cream cheese frosting I made!
This is so delicious and simple that I'm sharing it with Mom's Test Meal Mondays this week.
French Vanilla Sheet Cake
1 1/2 cups cake flour
1 cup all-purpose flour
2 tbsp dried egg powder
1 (4-serving size) French vanilla instant pudding mix
3 tsp baking powder
1/2 tsp baking soda
1 tsp salt
pinch nutmeg
2/3 cup non-hydrogenated shortening (butter would hinder the vanilla flavour)
1 cup vanilla sugar (make your own!)
2 tbsp honey
2 large eggs, lightly beaten
1 tbsp pure vanilla extract
1 1/2 cups buttermilk
- Preheat the oven to 350F and line a 9x13" pan with parchment.
- Whisk together the flours, egg powder, pudding mix, baking powder, baking soda, salt and nutmeg. Set aside.
- In a large bowl, beat together the shortening, sugar and honey.
- Add eggs and vanilla, beating well.
- Beat in flour mixture and buttermilk alternately, beginning and ending with the flour mixture.
- Spread in the prepared pan and rap sharply on the counter to release air bubbles.
- Bake for 33-35 minutes, until a toothpick inserted in center comes out clean.
- Cool completely in the pan.
Calories: 242.4
Total Fat: 9.2 g
Cholesterol: 35.4 mg
Sodium: 119.1 mg
Total Carbs: 36.0 g
Dietary Fiber: 0.2 g
Protein: 3.6 g
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