"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Basic Vanilla Cake Recipe

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This recipe for Basic Vanilla Cake, by , is from My Mother's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michele Morken
Added: Sunday, March 22, 2009


4 egg whites
1/4 t. cream of tartar
1/2 c. sugar
1/2 lb softened butter
1 1/2 lbs sugar
4 egg yolks
2 t. vanilla
2 2/3 c. flour
1t. salt
2 T. baking powder
1 c. whole milk

Beat egg whites, cream of tartar and sugar.
In a separate mixer bowl, cream butter and sugar. Add egg yolk and vanilla.
In a separate bowl, whisk together the flour, salt, and baking powder. Add this dry mixture, alternating with the milk, to the butter mixture on medium speed until barely combined.
Using a spatula, fold 1/4 of the egg whites into the batter. When completed, add the remaining egg whites until just combined.
Pour into an 8 inch round cake pan or 18 muffin cups and bake at 350 until a toothpick comes out clean. For the cake, that's about 45 minutes; for the cupcakes, about 20 minutes.

Variations: Lemon Cake: add 2 t. lemon zest to butter mixture.
Raspberry/Apricot Swirl: Swirl in 3 T. raspberry / apricot preserves after pouring half the batter into the cake pan.

Frost with Basic Buttercream, page.

Personal Notes:
Personal Notes:
Our dear friend Clemence de Lutz-Gossett owns Gourmandise Desserts in L.A. This is one of her custom recipes. Clemence is the mom of Hannah's first friend in pre-school, Malcolm.




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