Vanilla Cake II
Mima Norma’s version of Sirvart’s famous vanilla cake.
Vanilla Cake II
Norma’s version of Sirvart’s classic recipe
Ingredients
- 200 grams unsalted butter
- 4 large eggs
- 400 grams caster sugar
- 350 grams self-raising flour
- 20 mls vanilla essence
- 210 grams milk
Instructions
- Preheat fan forced oven to 160°C.
- Generously grease a bundt pan with ghee – ensure the ghee is fine – use la Vache de Parie (green tin) or Allowrie (yellow tin). The smoother the ghee the shinier the cake will be.
- Cream softened butter with caster sugar and vanilla essence, beating for several minutes until colour lightens.200 grams unsalted butter, 400 grams caster sugar, 20 mls vanilla essence
- Break eggs into a separate bowl then add to the mixing bowl. Mix well until thoroughly combined. Add the flour, vanilla and milk. Again, mix thoroughly for a few minutes until mixture is smooth.4 large eggs, 350 grams self-raising flour, 210 grams milk
- Pour the cake mixture into the bundt pan and bake in preheated 160°C fan forced oven for approximately 55 – 60 minutes.
- Check that cake is cooked by inserting a toothpick into the cake and checking that there is no mixture on the toothpick.
- Allow to cool for one hour before inverting the cake.
Notes
This recipe has been adapted from Vanilla Cake by Sirvart Pezikian.
Note that the milk measure is a weight, not a volume for accuracy.
For a mini bundt tin (12 mini bundts) use half the above recipe. Use 35-40 grams of the mixture for each mini bundt and bake for approx. 25 minutes.
Nutrition
Calories: 196kcalCarbohydrates: 28gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 50mgSodium: 17mgPotassium: 43mgFibre: 0.4gSugar: 17gVitamin A: 268IUCalcium: 20mgIron: 0.3mg
