Vanilla Cake
Ingredients
- 2 pcEgg (whole)
- 100 gWhite sugar
- 100 gUnsalted butter (melted and cooled)
- 0.7 pcVanilla bean (scraped)
- 133.3 gWheat flour (sifted)
- 7.3 gBaking powder
- 0.7 pinchFleur de sel
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
At room temperature, wrapped in a clean cloth to keep moisture. Keeps for 3 days.
