Do you dream of light, fluffy, super vanilla-y white cake? I do. And the epitome of wonderful white cakes? [Head bow in shame] The boxed ones. Nothing homemade could really come close to that boxed white cake mix... Or so I thought until I got a chance to try this recipe.
At Sweetapolita, Rosie has an inspiringly beautiful blog that it chock full of great recipes, photos and advice. Among the gems, there is a recipe for Fluffy Vanilla Cake with Whipped Vanilla Bean Frosting.
I was immediately buoyed with hope as I read how Rosie was also looking for the perfect white on white cake recipe. Real anticipation started growing as I read on and noted that she adapted this cake based on a Cake Bible (a book I really need to get one of these days, btw) method of mixing the wet ingredients into the dry ingredients instead of vice versa. I started to wonder if this could be "the-cake-that-tastes-like-boxed-cake-but-is-made-with-real-ingredients"? So how better to find out than to bring out the pans and make a cake?
I didn't have any cake flour at hand so I made it with all purpose flour. It still turned out so fluffy and tender that, in my haste to have a slice, I broke a chunk off by not waiting for it to cool enough.
Instead of frosting it with her suggested frosting I decided to try a roux based frosting that I'd seen floating around the internet.
It was a little strange to make, but it made a really light and lovely frosting without the fuss of making a meringue buttercream.
Of course the frosting wasn't as buttery or rich, but that was the point. I wanted to try to make the cake even lighter and fluffier with a layer of cloud-like frosting. And the verdict?