Puritans Vanilla Cake (Thermomix) by Serena

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Puritans Vanilla Cake (Thermomix) - by Serena

  • Servings: 2 x 20cm round cakes or 12 x cupcakes and 1 x 20cm round cake
  • Difficulty: easy
  • Print

Notes: A moist fluffy vanilla cake sturdy enough to shape for birthday cakes. Stays moist for days.

Ingredients:

  • 150g shortening (see my blog post HERE about where to buy)
  • 300g caster sugar
  • 3 large eggs
  • 1.5 teaspoons vanilla
  • 0.5 teaspoon salt
  • 3.5 teaspoons baking powder
  • 325g plain flour
  • 400g milk

Method:

Preheat your oven to 180 degrees (160 if fan forced)

Place your oven rack in the cooler part of the oven, generally the middle

Grease & flour 2 x 20cm round cake pans. *Note – I do this the old fashioned way, with real butter and then lightly flour the pan. You can use liners (but make sure you grease first).. but the crumb is much better the old fashioned way.

For this recipe, I like to pre weigh the ingredients and place in bowls as there are so many steps and I get side tracked easily! You don’t have to do that though and can ignore the Prep section If you don’t get sidetracked like me!!

Prep:

Set out 7 small bowls;

1st bowl – 300g sugar

2nd bowl – crack three large eggs in and 1.5 tsp vanilla – lightly beat with a fork

3rd bowl – 130g plain flour + 3.5 tsp baking powder + 0.5 tsp salt

4th bowl – 200g milk

5th bowl – 130g plain flour

6th bowl – 200g milk (yes, a second lot as you add it at separate times)

7th bowl – 65 g plain flour

Now you can begin the recipe:

Insert butterfly and leave in for entire recipe. MC off for entire recipe

  1. Add 150g room temperature shortening to bowl
  2. Mix 10 sec/ Spd 4
  3. Scrape Down
  4. Mix 10 sec/ Spd 4
  5. Scrape down

Set timer for 2 min/ Spd 3 and turn on

  1. Add your bowl of 300g sugar steadily over the first 1 minute 30 then leave to blend for final 30 sec.
  2. Scrape down

Add the bowl of 3 lightly beaten eggs and 1.5tsp vanilla

  1. Mix for 1 min/ Spd 3
  2. Scrape down
  3. Mix 30 sec/ Spd 3
  4. Scrape down

Add the bowl of 130g flour, 3.5tsp baking powder and 0.5 tsp salt

  1. Mix 30 sec/ Spd 2
  2. Scrape down really well
  3. Add 200g milk
  4. Mix 30 sec/ Spd 2
  5. Scrape down really well

Add your second bowl of 130g flour

  1. Mix 30 sec/ Spd 2
  2. Scrape down really well
  3. Add 200g milk
  4. Scrape down really well
  5. Add final bowl of 65g flour
  6. Mix 15 sec/ Spd 2

Turn off machine. Remove bowl and scrape down well with spatula and give a final couple of mixes by hand to ensure all flour is incorporated.

Pour/scrape batter which is very thick into your two 20cm pans. I always weigh my pans to ensure the batter is evenly divided. Bake for approx. 35 minutes. Set your times for 30 minutes and check every 5-8 minutes. The cake should be golden in colour and begin to pull away from the sides. If you touch the top it should spring back. To be absolutely sure, insert a toothpick or skewer in the top right down to the bottom and withdraw. It should have no batter stuck to it.

Some notes*

The batter is very thick and may appear to be slightly separated or curdled. That is from the shortening mixing with the milk/butter. Do not be tempted to mix the cake further to correct, it will bake just fine.

Butter can be substituted for the shortening but it will make the cake heavier and IMO is not nearly as nice. The shortening in this cakes keeps it moist and light. Do not be concerned about using up your shortening, you can substitute it in pretty much any cake and it should be a staple in your house for pastry and baking

Cool the cake for 10-15 minutes in the pan before attempting to remove it. If you rush this the cake will break on you.

Baking is very fickle, be careful before you change ingredients or alter amounts, unlike savoury cooking there is very little margin for error in baking.

If you like this recipe, let me know in the comments. If you have tweaked it and it’s been a success – let us know. If you have tweaked it and it’s failed miserably, you are welcome to keep that to yourself. 🙂

In the pictures below, the pink cake has a white chocolate sorbet icing. I used white chocolate sorbet powder – 3 tbsps. added with the icing sugar in my White Chocolate Mr Whippy Icing. If you would like to purchase the powder, click HERE (Please note I am a consultant for YIAH – Your Inspiration at Home and I would love to help you use your powders/ spice blends etc – feel free to pm me for ideas)

The yellow cake has white chocolate lemon myrtle icing – the white chocolate lemon myrtle powder is one of my favourites – I add it to mayonnaise for my chicken burgers – to buy it, click HERE follow the menus to access all the great YIAH products on offer – you will be amazed!

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5 Comments

  1. kellylkent says:

    Hi Serena. I have just found you and I’m in love!!! We made (with GF flour) the Chocolate Devils Food Cake for my daughters birthday on the weekend and the guests are still raving about it. Best GF cake I’ve ever had!!!
    I have the Puritans Vanilla Cake in the oven now and can’t wait to try it. Just wondering with the recipe – the 7 bowls, is number 7 an error? I left it out since I already had my 400mLs of milk. And also, after the second 200g milk is added, should it be mixed again? I made some assumptions, so hopefully I got it right.
    Thanks so much, Kelly x

    Like

    • Omg how exciting that it worked for you with GF flour!!! I have some in the cupboard and am going to try it this weekend.

      Now, I’m just going to check the recipe for the questions you asked and I’ll be right back 🙂 the vanilla cake is not the same texture as the Devils cake, just by the very nature of it , it can’t be, so I do hope you like it!

      Like

      • Omg!!! There was an extra 200g of milk in the prep step, I have no idea how that happened, I proof read it a million times 😥 I hope it didn’t stuff up for you. I have edited it now. Please let me know x

        Like

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