Jam would also make a good substitute!Ĭan peanut oil or canola oil be substituted for the vegetable oil?ĭon't know what I did wrong! I found it a bit dry (did I overbake by a few minues?) and the taste was bland. If you can’t find freeze-dried raspberry or strawberry powder, you can buy freeze-dried fruit and grind about ⅓ cup (10 g) in a food processor or spice mill for the amount of powder you’ll need for this recipe. The fruit powder, while optional, adds a bright tartness to the frosting. You can also easily halve the recipe-just use 3 large egg yolks and 2 large eggs and halve everything else. If that’s not an option, use a light hand and spoon it into your measuring cup, then use a knife to level off.Įven if you’re having only a small celebration (often the case these days), this cake keeps well in the fridge for several days. It’s also best to measure the flour by weight, using a scale. For the best texture (and to prevent sinking), you really do have to buy cake flour for this recipe. It also means you don’t need any sort of electric mixer or special equipment to make it. The sugar is dissolved with hot liquid (in this case, that’s milk), which makes for a fine-crumbed, extremely plush cake. The other big part is the “dissolved sugar method,” a technique that comes from Shirley Corriher’s brilliant baking book, Bakewise. This vanilla cake doesn’t skimp on the butter, sugar, or eggs-and that’s part of what makes it so delicious.
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