The Perfect Simple Vanilla Tea Time Cake

Plain Vanilla Cake

For all those who know me also know my obsession with Baking.Its something which gives me immense pleasure.Its like watching a thriller movie where you can't wait for the climax.Well N (hubby) read somewhere that Baking a cake is quite similar to giving birth.Its because you are creating something yourself.I don't know how it is to give birth to a child but yes if Baking is equivalent then I will definitely choose the latter.That's because I get to have some cake too.
I have tried my hands at quite a variety of cakes,muffins and cheesecakes. From a decadent Chocolate cake, to a Banana Cake, some Carrot Muffins and also a Dulce-De-Leche Cheesecake but somehow whenever I tried to bake a Plain and Simple Vanilla Cake it never turned out perfect. Yes and everytime I had been really disappointed.

Ingredients

I think someone who is passionate about Baking should first get the Basic Plain Cake right, and that is what was not happening for me. But as they say 'You should never stop trying' ,so I again searched for tips and recipes and  finally zeroed in on the Vanilla Cake by Stephanie from 'Joy of Baking' and guess what THIS TIME I NAILED IT!! And Boy Was I happy or Was I Happy!!
Well this one's a No Fancy Plain Vanilla Cake but this can be used as the perfect base for any decorated cake. You can cover it with any kind of icing you want and make it look gorgeous. Just remember at the end of the day however good looking your food is the basic rule is that it HAS TO TASTE GOOD. So very proudly I present to you THE PERFECT VANILLA CAKE.
Note: Though this is one of the simplest cakes ever but the basic thing is what you do and for how long you do is really very important. And probably that is what I wasn't getting right all my previous times. So please note the procedure carefully!! Thanks!

PLAIN VANILLA TEA TIME CAKE

Makes: Two 9 inch cakes

Beating the Butter and Sugar

Ingredients:

3 cups (345 grams) sifted all purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup (226 grams) unsalted butter, room temperature

1 3/4 cups (350 grams) granulated white sugar

4 large eggs, at room temperature

2 teaspoons pure vanilla extract

1 cup (240 ml) room temperature milk

Please Note that the Ingredients should surely be at ROOM TEMPERATURE

Preparing the Cake Batter

Procedure:

1. In a bowl, sift or whisk together the flour, baking powder, and salt.

2. In the bowl of your electric mixer, with the paddle attachment, (or with a hand mixer) beat the butter until soft and creamy (about 1-2 minutes).

3. Gradually add the sugar and beat until light and fluffy (about 4-5 minutes). DONOT OVERBEAT.

4. Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

5. Add the vanilla extract and beat until combined.

6. With the mixer on low speed, alternately add the flour mixture (in three additions) and milk (in two additions), beginning and ending with the flour.

Preparing the Cake Pan

7. Preheat oven to 350 degrees F (180 degrees C) with rack in center of oven. Butter or spray with a non-stick vegetable spray, two 9-inch x 2 inch (23 x 5 cm) cake pans. Then line the bottoms of the pans with parchment or wax paper, then spray the paper and flour the pans.

8. Evenly divide the batter between the two prepared pans, smoothing the tops with the back of a spoon or an offset spatula.

9. Bake 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center. 

Just Baked

10. Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack.

11. Remove the parchment or wax paper and re-invert cakes so that tops are right side up.

12. If you are planning to frost the cake then make sure it has cooled completely, infact you can even chill it for a while in the refrigerator for best results.

When its cake Two is always better than One!! Plain Vanilla Cakes

The Smell of Butter Cookies

Hii.. I love to TRAVEL Period..

I work from Home..its was one of the Happiest decisions of my life when I quit my regular job and decided to work from home..Not only I can do what I love, I can also choose when to do it..Since I don't have to go get dressed and be stuck in traffic for hours to reach my office being a WFH (work from home) gives me a lot of time to also do the other things I love like 'Cooking and Baking'..

And the biggest advantage is I and the husband (btw N is also a WFH infact we work together) can plan our vacations before-hand, finish our deadlines and not fear for the leave-application to get rejected..

Now why am I telling you all of this.. Its because last evening I was having this great urge to travel..but since there were no immediate plans it made me feel all the more desperate..So the easiest solution was to do something else which I love to let my mind be at peace.. (Yes, I always find some excuse to bake hehe)

So I pop open the refrigerator and spot some unused butter!!!! What next.. I am in the kitchen preparing the dough for my 'Plain Butter Cookies'.. I have taken this recipe from Stephanie's  'Joy of Baking'.. I let go of the nuts part of it because I prefer the Plain Butter Cookies and also I adjusted the quantities of the ingredients according to the amount of butter I had.. Here I am putting up the quantities I used..

PLAIN BUTTER COOKIES

Plain  Butter Cookies

Makes: Around 35-38 biscuits

Note: The cookie dough needs to be refrigerated overnight

Butter ( Unsalted and Salted)

Ingredients:

150 gms Butter at room temperature (I used 50 gms White Unsalted Butter and 100 gms Salted Butter)

90 gms granulated white sugar

1 large egg

1 teaspoon pure vanilla extract

180 gms All Purpose Flour / Maida

1/4 teaspoon salt - ONLY if your entire butter is UNSALTED

Procedure:

Sugar and Butter

1. Take the Butter (at room temperature) and beat it with an stand/hand mixer till smooth.
2. Add the granulated white sugar and beat the butter and sugar until light and fluffy. 
3. Beat in the egg and vanilla extract. 
4. In a separate bowl, whisk  the flour and Salt (if you are using only Unsalted Butter)
5.  Gradually add the flour mixture to the creamed mixture and beat just until incorporated.
   
6. Divide the dough in half and shape each half into a log (round or square) that is about 1 1/2 inches (4 cm) in diameter. Wrap each log in plastic wrap and place in the refrigerator until firm (preferably overnight)
7. Once the log is firm, with a sharp knife, slice cookies about 1/8 - 1/4 inch thick.
8. Preheat oven to 350 degrees F (180 degrees C).
9. Lightly butter the baking sheet or Line it with parchment paper. Place the cookies on the baking sheet, spacing about 2 inches (5 cm) apart.

   

   Flour

10. Bake the cookies for about 10 minutes, or until the edges of the cookies are golden brown. (Check once in between and don't over bake).
11. Remove from oven and place the cookies very carefully on a wire rack to cool. (Very Important Step) . These cookies can be stored several weeks at room temperature.

Dough ready to be refrigerated

Dough sliced into thing cookies and kept for Baking

After Baking

Cooling on the Wire Rack

The very Smell of these Cookies can lift up your mood.. And so I gobbled up a couple instantly.. That doesn't mean I still don't need a vacation but then atleast I can wait for my next trip with a SMILE on my face and a BUTTER COOKIE in my hand!

Thanks for reading!!