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Vanilla Cloud Cake: Aerated and Infallible, Zero Errors

Name: Vanilla Cloud Cake: Aerated and Infallible, Zero Errors
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 12 porções
Cuisine: Brasileira
Ingredients: 2 ½ cups (300g) All-purpose flour; 2 cups (400g) Refined sugar; 1 tablespoon Baking powder; ½ teaspoon Baking soda; ½ teaspoon Salt; 1 cup (226g), at room temperature Unsalted butter; 4 unidades, em temperatura ambiente Large eggs; 2 teaspoons Vanilla extract; 1 cup (240ml), at room temperature Whole milk

Learn the secret of the perfect cake that never sinks and enjoy a divine texture.

Por

Equipe Receita Solta

Vanilla Cloud Cake: Aerated and Infallible, Zero Errors

Prep Time25 min

Cook Time45 min

Servings12 porções

DifficultyMedium

Calories380 kcal

Resumo para quem tem pressa

"This classic vanilla cake features a fluffy and velvety batter thanks to the correct emulsion of soft butter and room temperature eggs. The method of alternating sifted dry ingredients and whole milk results in a stable structure and soft crumb."

Discover the definitive recipe for an incredibly fluffy and light vanilla cake, mastering the techniques that ensure an aerated batter and no surprises in the oven. Your journey to perfect cakes starts now.

O Que Você Precisa Saber

- Beating the butter with sugar for 3 minutes creates micro-air bubbles fundamental for the softness of the dough. - Ingredients at room temperature avoid the thermal shock that curdles the fat during the initial emulsion. - Alternating the sifted flour with the milk at low speed prevents excessive gluten development.

Ingredients

2 ½ cups (300g) All-purpose flour
2 cups (400g) Refined sugar
1 tablespoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
1 cup (226g), at room temperature Unsalted butter
4 unidades, em temperatura ambiente Large eggs
2 teaspoons Vanilla extract
1 cup (240ml), at room temperature Whole milk

Instructions

<h3>1. Prepare the Oven and the Pan</h3><p>Preheat the oven to 180°C. Grease a round pan (approximately 24-26 cm in diameter) with butter and flour, or line the bottom with parchment paper. This step ensures your cake unmolds perfectly, without sticking to the sides.</p>

<h3>2. Mix the Dry Ingredients</h3><p>In a large bowl, sift the wheat flour, refined sugar, baking powder, baking soda, and salt. Mix well with a whisk to aerate, distributing the leavening agents evenly.

<h3>3. Beat the Butter</h3><p>In a stand mixer, beat the room-temperature butter until light and fluffy, about 2-3 minutes. Soft butter incorporates more air, contributing to the lightness of the dough and preventing the cake from becoming dense.

<h3>4. Add the Eggs</h3><p>Add the eggs one by one to the creamed butter, waiting for each to be well incorporated before adding the next. Scrape the sides of the bowl to ensure everything mixes homogeneously and effectively. Room temperature eggs are crucial here.</p>

<h3>5. Incorporate the Vanilla</h3><p>Add the vanilla extract and beat for one more minute. Liquid vanilla mixes better with the fat at this stage, enhancing the flavor of your cake.</p>

<h3>6. Alternating Liquids and Drys</h3><p>With the mixer on low speed, add the dry ingredient mixture in three parts, alternating with the milk in two parts, starting and ending with the drys. Do not overbeat; only until incorporated. Overmixing develops gluten, which can harden the cake.</p>

<h3>7. Pour into the Pan</h3><p>Transfer the batter to the prepared pan, spreading evenly. Tap the pan lightly against the counter to remove large air bubbles and ensure a smoother, more uniform surface.</p>

<h3>8. Bake</h3><p>Bake in a preheated oven for 40-50 minutes, or until a toothpick inserted in the center comes out clean. Avoid opening the oven in the first 30 minutes, as the temperature drop is one of the main causes of cakes that sink.

<h3>9. Cool</h3><p>Let the cake cool in the pan for 10-15 minutes before unmolding. Transfer to a wire rack to cool completely before slicing and serving. Gradual cooling prevents the cake from sinking after coming out of the oven.</p>

Equipe sua Cozinha

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Chef Tips

- Sift the flour with the baking powder and baking soda to ensure even distribution of the leavening agents. - Do not open the oven door for the first 25 minutes to prevent heat loss and the top of the cake from sinking. - Let the cake cool for 15 minutes in the pan before unmolding onto a metal cooling rack.

Variations

- Citrus version: add fine zest of 1 lemon or navel orange to the butter beaten with sugar. - Version with simple syrup: drizzle the cold cake with warm sugar syrup and vanilla zest for a moist texture. - Tube pan version: bake in a 24 cm flan mold greased, reducing the time to 35 minutes.

Substitutions

- Vanilla extract can be replaced by seeds of half a vanilla bean or concentrated vanilla paste. - Whole milk can be replaced by skim milk or unsweetened oat milk. - Unsalted butter can be replaced by culinary margarine with 80% lipids at room temperature.

How to Store

Keep the cake in a closed cake stand or airtight container at room temperature for up to 4 days. If the environment is hot and humid, store in the refrigerator in a sealed container for up to 6 days, removing it 20 minutes before consuming to restore softness.

Can You Freeze It?

The cake freezes very well sliced or whole without topping for up to 3 months. Wrap the slices in plastic wrap and aluminum foil to seal out air. Thaw at room temperature for 1 hour before serving.