Vanilla Rosemary Layer Cake sounds a little fancy smancy but it’s not. It’s just a plain vanilla cake kicked up a bit with the addition of some very good vanilla paste and a few springs of rosemary as a garnish.
For years, I’ve been tweaking a few of my vanilla cake recipes and testing lots of others. To me there is a fine line between vanilla and white cake and I am a fan of both. If I want white cake, I want the result to be pure white so if the recipe calls for egg yolks and butter then its vanilla. Egg whites and butter are tiptoeing on that line but may pull it off.
I’ve tried a few white cake recipes that use shortening for the fat component, and I wasn’t doing the happy dance. So with visions of a white cake keeping me up at night I searched once again for a recipe. Thanks to Gretchen’s Bakery I’m sleeping better at night. This recipe uses egg whites and butter and her cake looks more white than vanilla. However, I decided to use the super thick Tahitian vanilla paste my daughter bought for me while on her honeymoon.
This stuff smells so good and I Gabbi and I had to taste a bit straight from the jar. Now when I say it’s thick, I mean thick. According to the recipe, you mix the egg whites, milk and vanilla extract. This also was the best way to incorporate the vanilla paste. Had I not I fear there would have been blobs of it that didn’t blend well.
The result is a cake with an old-fashioned, back in the day taste. There is not doubt it was from scratch and it was very moist. I used a simple butter cream frosting between the layers and on the top and sides. Not wanting to fuss with more decorations and not wanting to leave it plain I added a few sprigs of fresh rosemary. The herb lightly flavored the frosting just by laying on it and it blended perfectly with the deep vanilla flavor.
If you’re looking for a more masculine cake consider this one.
- 1½ cup all purpose flour
- 1 ½ cup cake flour
- 1 TBS baking powder
- 1 tsp salt
- 2 sticks unsalted butter
- 2 cups Sugar
- 2 tsp vanilla extract (clear preferably) or vanilla bean paste
- 7 (1 cup) Egg Whites
- 1 cup whole milk
- Cream the butter with the sugar until light and fluffy, approximately 5 minutes on high speed.
- In a medium bowl combine the egg whites, milk and vanilla extract or vanilla paste together and set aside.
- In another bowl, sift together the baking powder and salt with the all purpose and cake flours.
- Once the butter and sugar are light and fluffy, add in about ⅓ of the sifted dry ingredients to the creamed mixture.
- Next, add milk /egg white mixture slowly beating on low speed, stopping to scrape bottom and sides of bowl as necessary.
- Now add another ⅓ of the dry ingredients mixing until blended and then add the remaining liquid.
- Finish by adding the last addition of dry ingredients until well mixed and smooth.
- Pour immediately into prepared pans and bake in preheated 350° F oven for approximately 30- 40 minutes or until done.
- Frost and fill as desired.
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