MASSA BRANCA DE BAUNILHA VERSÁTIL | Econômica e rende muito

Letícia Sweet Cake
23 May 202113:36

Summary

TLDRIn this video, Leticia shares her recipe for a versatile vanilla cake batter, perfect for various cake types, including large 5kg cakes. She walks through each step, from mixing eggs and sugar to incorporating dry ingredients and milk with vinegar. Leticia also discusses techniques to achieve a light, fluffy texture and how to handle the batter to preserve its softness. The video includes tips on preventing over-browning, handling the cake post-baking, and customizing the batter for different cake sizes. With clear instructions and helpful advice, this recipe is ideal for baking enthusiasts.

Takeaways

  • 😀 Always use room temperature eggs and milk for best results in cake batter.
  • 🍰 This vanilla cake recipe is versatile and can be used for cakes up to 5kg in weight.
  • 🧑‍🍳 Beat eggs and sugar until they form a fluffy, light cream that triples in volume for the best texture.
  • 🥄 Intermix dry ingredients (flour, baking powder, cornstarch) with a wet mixture (milk and vinegar) gradually to maintain a light batter.
  • ⚖️ When dividing the batter into pans, using smaller pans (like 15cm) helps cakes bake faster and more evenly.
  • 🎂 For a lighter, whiter cake, use parchment paper only on the bottom of the cake pan to prevent uneven rise.
  • 🌡️ Bake the cake at 180°C (for gas ovens) or 160°C (for electric ovens) for about 35 minutes depending on the pan size and batter thickness.
  • 👩‍🍳 The cake will naturally develop a golden crust on top due to sugar caramelization, but if you prefer a whiter top, you can cover the cake with aluminum foil during baking.
  • ❄️ The cake can be frozen for up to 30 days if wrapped tightly in plastic wrap and placed in a freezer bag.
  • 🔪 Always allow the cake to cool completely before cutting or handling to prevent it from crumbling and to maintain its structure.
  • 🍮 This recipe yields approximately 1.35 kg of cake batter, which can be used for various cake sizes, including 15cm, 20cm, and 25cm round cakes or rectangular cakes.

Q & A

  • What makes this vanilla cake recipe versatile?

    -This vanilla cake is incredibly versatile because it can be used for a variety of cakes, including layered cakes, cakes in jars, cupcakes, and even large celebration cakes up to 5kg. It's adaptable for both festive cakes and simple daily desserts.

  • Why is it important to use room temperature eggs and other ingredients?

    -Using room temperature eggs ensures that they mix better with the sugar, forming a fluffy, well-aerated batter. Cold ingredients can lead to a denser cake, while room temperature ingredients help maintain the cake's lightness and texture.

  • Can I use refined sugar instead of crystal sugar in the recipe?

    -Yes, refined sugar can be used instead of crystal sugar without any issues. The choice of sugar will not significantly alter the texture or taste of the cake.

  • What happens if I skip the step of mixing oil slowly into the batter?

    -Mixing the oil slowly at low speed helps to incorporate it gently into the batter without deflating the fluffy eggs and sugar mixture. Skipping this step could result in a denser cake with less volume.

  • How can I prevent the cake from developing a brown crust?

    -To avoid a brown crust, you can cover the cake pan with aluminum foil during baking. This prevents the caramelization of the sugar on the top and gives the cake a white, soft appearance.

  • Can I bake the cake without parchment paper on the bottom of the pan?

    -While parchment paper is recommended to prevent sticking, it's not strictly necessary. The cake will still come out well if the pan is greased properly, but using parchment ensures easy removal without any risk of the cake sticking.

  • How can I tell if the cake is fully baked?

    -You can check if the cake is fully baked by inserting a toothpick into the center. If it comes out clean or with just a few crumbs attached, the cake is done. For this particular recipe, it takes about 35 minutes at 180°C for smaller pans.

  • Why is it recommended to let the cake cool completely before removing it from the pan?

    -Allowing the cake to cool completely helps it set and solidify, making it less fragile and easier to handle. Cutting or decorating a hot cake could cause it to break or crumble due to its soft texture.

  • What is the shelf life of this cake, both at room temperature and when frozen?

    -At room temperature, the cake can last up to 3 days when properly wrapped in plastic wrap. If you freeze the cake, it can stay fresh for up to 30 days, as long as it's wrapped tightly in plastic wrap and stored in a freezer-safe bag.

  • Is this vanilla cake suitable for fondant-covered cakes?

    -This vanilla cake is not the best choice for fondant-covered cakes because it is light and fluffy. Fondant-covered cakes require a denser, sturdier cake to support the weight and texture of the fondant, so a different type of cake would be recommended.

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Vanilla CakeBaking TutorialCake RecipeDessert RecipesFluffy CakeHome BakingCake DecoratingBaking TipsCake LayersConfectionery