Vanilla Cake

A dense and moist crumb that exhales the warm scent of vanilla. The crust is lightly golden, contrasting with the soft, white heart of the cake.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 441
• Protein: 7 g
• Carbs: 50 g
• Fat: 23 g

Ingredients

• 2 piece Egg ( whole )
• 100 g White sugar
• 100 g Minimum butter sweet ( melted and cooled )
• 0.7 piece Vanilla bean ( scraped )
• 133.3 g Wheat flour ( sifted )
• 7.3 g Baking powder
• 0.7 pinch Fleur de sel

Instructions

1. Blanch the eggs

   In a mixing bowl, whisk the whole eggs with the white sugar. The mixture should double in size and turn pale. When you lift the whisk, the batter should form a continuous ribbon.

2. Infuse the vanilla

   Split the vanilla bean in half, scrape out the seeds with the tip of a knife. Add them to the previously melted and cooled butter. Pour this mixture over the eggs while stirring gently.

3. Incorporate the dry ingredients

   Add the wheat flour, baking powder, and sea salt. Fold in with a spatula using a rotating motion from the center outward. Stop as soon as the mixture is smooth to avoid overworking the gluten.

4. Baking

   Pour into a buttered mold. Bake at 180°C. The cake is ready when it is golden brown and the edges slightly pull away from the mold. A knife blade should come out clean.

Chef's tips

• Do not over-whisk the batter once the flour is incorporated, or the cake will be elastic instead of meltingly soft.
• If the top browns too quickly, cover it with parchment paper halfway through baking.

Storage

At room temperature, wrapped in a clean cloth to keep moisture. Keeps for 3 days.