Name: Saucepan Vanilla Cake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 serving(s)
Ingredients: 180 ml (3/4 cup) unbleached all-purpose flour; 5 ml (1 tsp) baking powder; 90 ml (6 tbsp) unsalted butter, softened; 125 ml (1/2 cup) sugar; 1 egg; 2.5 ml (1/2 tsp) vanilla extract; 60 ml (1/4 cup) milk

Ingredients

180 ml (3/4 cup) unbleached all-purpose flour
5 ml (1 tsp) baking powder
90 ml (6 tbsp) unsalted butter, softened
125 ml (1/2 cup) sugar
1 egg
2.5 ml (1/2 tsp) vanilla extract
60 ml (1/4 cup) milk

Preparation

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter and flour an 18 cm (7-inch) oven-safe saucepan, with a capacity of about 2 litres (8 cups).
In a bowl, combine the flour and baking powder. Set aside.
In another bowl, cream the butter and sugar with an electric mixer. Add the egg and vanilla. Mix thoroughly. Add the dry ingredients alternately with the milk. Pour into the saucepan.
Bake for 30 minutes or until a toothpick inserted in the centre of the cake comes out clean. Unmould the cake on a wire rack. Leave the saucepan on top of the cake until completely cooled.

Note from Ricardo

This vanilla cake can also be baked in a 20 cm (8-inch) square baking dish. It will be thinner and will bake faster, about 25 minutes.

Saucepan Vanilla Cake

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note