{"id":2137,"date":"2010-12-29T20:47:04","date_gmt":"2010-12-29T12:47:04","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=2137"},"modified":"2011-01-31T14:08:49","modified_gmt":"2011-01-31T06:08:49","slug":"buttermilk-and-vanilla-cake-with-raspberries","status":"publish","type":"post","link":"http:\/\/www.foodfourthought.com.au\/blog\/buttermilk-and-vanilla-cake-with-raspberries\/","title":{"rendered":"Buttermilk and vanilla cake with raspberries"},"content":{"rendered":"

\"\"<\/a>\u00a0<\/p>\n

One of the things I love about cooking is being able to bring pleasure to other people’s lives.\u00a0 I know that might sound like a\u00a0clich\u00e9 but it is honestly the truth.\u00a0 I guess cooking for others is my tool for showing that I care about them.\u00a0<\/p>\n

I made this cake for one of the girls I work with.\u00a0 It was her Birthday late in December and I wanted her to have something special because she was working that day.\u00a0 I read this recipe when the\u00a0magazine came out in October and knew it would be a special cake.\u00a0 I also knew that the frosting would be quite firm so it would keep well and also transport easily.\u00a0 This meant that I could make it a day ahead, and with limited time that is always a handy option.<\/p>\n

buttermilk and vanilla cake with raspberries (recipe from <\/span>Gourmet Traveller<\/span><\/em><\/a>\u00a0adapted by Fiona at Food 4 Thought)\u00a0\u00a0\u00a0
\nserves many<\/span><\/p>\n

Ingredients<\/span>
\n<\/em>250g (\u00bdlb) softened butter
\n330g (\u00belb\/1 \u00bd cups) caster sugar\u00a0\u00a0
\n3 eggs\u00a0
\nscraped seeds of 1 vanilla bean or 1 teaspoon of vanilla paste
\nfinely grated rind of 1 lemon
\n300g (2 cups)\u00a0plain (all-purpose) flour, sieved\u00a0
\n150g (1 cup) self-raising flour, sieved\u00a0\u00a0
\n\u00bd teaspoon bicarbonate of soda, sieved
\n350ml\u00a0(1 \u00bd cups – US)\u00a0buttermilk\u00a0
\n500g (1lb\/about 4 punnets) raspberries, to serve
\nvanilla frosting\u00a0
\n<\/em>3 eggwhites, at room temperature\u00a0
\npinch of cream of tartar
\n260g (\u00bdlb) caster sugar
\nscraped seeds of 1 vanilla bean or 1 teaspoon of vanilla paste
\n300g (2\/3lb) softened butter
\n\u00a0
\nPreparation
\n<\/span>Preheat the oven to 160\u00b0C (320\u00b0F).\u00a0\u00a0Beat butter and sugar in an electric mixer until creamy. \u00a0Add eggs one at a time, then add vanilla seeds and lemon rind.\u00a0 Meanwhile, sieve flours and bicarbonate of soda into a bowl with a pinch of salt.\u00a0 With mixer on low speed, add half the flour mixture, then half the buttermilk.\u00a0 Repeat, then spoon mixture into a buttered 22cm x 32cm cake tin lined with baking paper.\u00a0 Smooth top, then bake until cake is golden and an inserted skewer withdraws clean (35-45 minutes).\u00a0 Cool in tin for 10 minutes, then invert onto a rack and cool completely.<\/p>\n

For vanilla frosting<\/em>, combine eggwhite and cream of tartar in an electric mixer and whisk until frothy. \u00a0Meanwhile, bring 240gm caster sugar and 120ml water to the boil in a saucepan over medium heat, stirring to dissolve sugar, then gradually add remaining sugar to eggwhite and whisk on medium speed until soft glossy peaks form.\u00a0 Continue cooking syrup to soft ball stage (115C; 4-8 minutes). \u00a0Remove from heat, then gradually add hot syrup to whites, whisking continuously on medium-high speed.\u00a0 Add vanilla seeds and whisk until cool and glossy (10-20 minutes).\u00a0 Gradually add butter a little at a time, whisking continuously until incorporated and smooth.\u00a0<\/p>\n

Spread frosting over cake, scatter with raspberries and serve.<\/p>\n

My\u00a0tips\/alterations:<\/span>\u00a0 *\u00a0Vanilla paste<\/em><\/a>\u00a0is the seeds from vanilla beans and vanilla extract blended together.\u00a0 If you can’t get fresh vanilla beans you can use this.\u00a0\u00a0*I always start and finish with flour when alternating liquid and flour.\u00a0 I find this gives the cake a lighter texture.\u00a0\u00a0*For a whiter frosting, use a European-style butter with a pale colour.\u00a0 *It\u2019s important the meringue is completely cooled before the butter is added; otherwise, the butter will melt. \u00a0If the mixture is too cold, it may look curdled; if this happens, continue beating the mixture until it is smooth.\u00a0 *This vanilla frosting is very stable, so you can ice the cake before you transport it. \u00a0The frosting will be soft in warm weather and firmer in cool weather.\u00a0\u00a0 *The cake is best eaten on the day\u00a0it is made,\u00a0however it keeps well for 3-4 days in an air-tight container.<\/p>\n

\"\"<\/a><\/strong><\/p>\n

ease: 6.5\/10.<\/strong>\u00a0 The cake is quite easy but the frosting\u00a0was a little more challenging.
\nprep time:<\/strong> 40mins.<\/strong>
\ncooking time: 50mins <\/strong>plus cooling time
\ntotal:\u00a01 hour 30 mins<\/strong> plus cooling time<\/p>\n

taste: 8\/10.<\/strong>\u00a0 This cake was delicious.\u00a0 It was very moist and you definitely knew it was vanilla flavoured.\u00a0\u00a0G & I agreed that we really enjoyed the cake but not the icing so much.\u00a0 Everyone else who tried it loved the complete package.<\/p>\n

would I make it again:\u00a0Yes<\/strong>\u00a0if I need a large cake that will transport well.<\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

\n

One of the things I love about cooking is being able to bring pleasure to other people’s lives. I know that might sound like a clich\u00e9 but it is honestly the truth. I guess cooking for others is my tool for showing that I care about them. <\/p>\n