Vanilla Cake

For the Cake:

Preheat the oven to gas mark 5.

Grease and line two 8 inch cake pans with parchment paper.

In a large bowl, whisk together 2 cups (240 ml) almond milk and 2 tsp cider vinegar. Let stand for 5m.

Add the 1 1/2 cups (300 grams) granulated sugar, 2/3 cup (150 ml) vegetable oil, and 1 tbsp vanilla extract or vanilla bean paste, and whisk together until the mixture becomes frothy.

Sift together 2 cups (250 grams) plain flour, 3 tbsp cornstarch, 3/4 tsp bicarbonate of soda, 1 tsp baking powder, and 3/4 tsp salt.

Add the dry ingredients to the wet ingredients and whisk together until the flour mixture disappears.

Pour half the batter into each cake pan and bake for 25-30 minutes, or until a toothpick inserted into the centre of the cakes comes out clean.

Cool the pans on a wire rack for about 15m. Then turn the cakes out of the pans onto the wire racks and cool completely before frosting.

For the Frosting:

With an electric mixer, beat 3/4 cup (170g) margarine and 3/4 cup (170g) vegetable fat (Trex) together on medium high speed (or medium if using a stand mixer) for about 2-3 minutes, until light and creamy.

Add 3 1/2 cups (440g) icing sugar and beat on low to combine.

Turn the mixer up to medium high and beat for an additional 2 minutes.

Add 1 tbsp vanilla extract or vanilla bean paste and a pinch of salt and beat to combine.

Add 1/4 cup (60ml) almond milk in one tablespoon at a time until the frosting reaches a spreadable consistency.

To Assemble the Cake:

Place one layer of the cake on an 8-inch cake board. Place about 1/2 cup of frosting on top, and use a spatula to spread evenly over the first layer.

Place the second layer on top, and put a large dollop of frosting on the top of the cake.

Using an offset spatula, work your way around the sides until the entire cake is covered with a thin layer of frosting. I find that a turntable is helpful during this process. Let the crumb coat set in the fridge for about 30m.

Once the crumb coat has set, spread a thicker layer of frosting on the top and sides of the crumb coat to create a smooth finish. Use the leftover frosting to pipe onto the cake and top with sprinkles.

From Blog Lovin'