By Nonnie4Two on June 06, 2008
"Found at a food blog, but I can't remember where. The original recipe didn't say how long to bake the cake for, so I always start with 30 minutes and work from there."
Serving Size: 1 (128 g)
Servings Per Recipe: 8
"I too used a Madagascar vanilla bean with 100% pure vanilla extract. The cake is delicious and I will be making this for my guests at my upcoming anniversary party (this weekend). Don't forget to add in the salt though."
"Very good! A couple of suggestions...
Use a Madagascar vanilla bean for the most vanilla flavor.
Also, I kept the egg whites separate and at the very end, I beat them until they formed soft peaks. Then, I folded the egg whites into the batter. This made for a lighter cake. I frosted with a home-made strawberry buttercream.
"This recipe is incredible! Definitely my favorite vanilla cake recipe of all time. Note: Step 4 of the instructions does not say to add the 1/4 tsp of salt, but it should! Don't forget to add it!
Love, love, love this cake! Hooray for vanilla bean awesomeness!"
"This recipe was fantastic. Made the recipe exactly as directed only thing I did was make it into a cup cake mixture. Baked for 25 min they came out perfect and moist. Added a Chocolate Buttercream Frosting / Icing which was very easy to make and again the two complimented each other greatly. Had no left overs and no complaints from the kids or my husband and all friends and family enjoyed greatly. Thank You :-)"