This is a recipe, along with the accompanying video, where I take a Simple
Vanilla Cake and transform it into an elegant multi-layer cake. It is not a
butter cake, it is a cake where the fat is in liquid form (oil). So you have a
cake that is wonderfully moist and tender. Similar, I think, to the texture of a pound cake.
For this cake I decided to fill and frost it with a tangy
and flavorful Cream Cheese Frosting which nicely offsets the sweetness of the cake.
Decorate the top of the cake with birthday candles, fresh berries, white or dark
chocolate shavings, or even colorful candy sprinkles.
What I like about cakes containing oil, is their moist
texture and how you can store the cake in the
refrigerator and it doesn't become too firm. I also like how this Simple Vanilla
Cake is easy to make. For flavoring I have added some grated lemon
zest, but you could use orange zest or even lime zest. Zest is the outer
skin of the citrus fruit. When grating the zest be sure to first wash the
fruit and only grate the yellow outer skin of the lemon, not the white
pith underneath as it's quite bitter. Now, let's talk about what type
of oil to use in this cake. While you can use any
flavorless oil such as vegetable, canola, safflower, or corn oil, my
preference is to use a light tasting extra virgin olive oil. I
really like how olive oil adds a depth of flavor to the cake. You can even
use a lemon or orange flavored extra virgin olive oil which I particularly
like. If you decide to use the flavored oil I would leave out the
lemon zest called for in the recipe.
Once the cake layers have been baked and cooled, each layer is
cut in half and brushed with a soaking syrup. The syrup is used to add flavor and
also helps to keep the cake
nice and moist. A soaking syrup is just a boiled mixture of sugar and
water to which you add some flavoring. While I've added some Grand Marnier,
you could use another liqueur or you can add some vanilla extract (or
other extracts) or even a fruit juice. The Cream Cheese Frosting is the same
frosting that I used for the Red Velvet Cake. This frosting contains both
cream cheese and
mascarpone cheese, which is an Italian cheese that is thick, buttery-rich,
delicately sweet and velvety, ivory-colored cheese produced from cow's
milk. It is normally sold in 8-ounce (225 gram) tubs and you can
usually find it in specialty food stores or in the deli section of your
local grocery store. Now, if you cannot find Mascarpone just substitute
with another 8 ounces (225 grams) of regular cream cheese. Which means using 16
ounces (450 grams) of cream cheese altogether. Besides the cream cheese
and mascarpone, this frosting also contains whipped cream which makes the
frosting taste so good and gives it a silky smooth texture.
to the Simple Vanilla Cake recipe page.......
Let's get baking!