A Vanilla Cake With A Secret
You know those cake recipes that make a batter so delicious you’re lucky if it makes it to the pan? This is one of those recipes. I had to stop myself from sampling the batter contemplating whether or not I’d rather eat cake or the batter itself. But, luckily my sister in law kept us on task and we baked the batter and made cake. And not just any cake: super moist rich vanilla cake sealed with a crumbly yet soft egg white frosting. What makes this cake so special? There’s a secret ingredient…
…vanilla soymilk! This ingredient is used to make the cake non-dairy but I think it’s the reason why this cake comes out so moist. Chalk another great find up to my sister in law! This cake is a winner. :)
This non-dairy vanilla cake comes out super moist. The secret is in the vanilla soymilk!
1 1/2 C. sugar
1/2 C. margarine
1 Tbs. vanilla extract
1 1/2 C. all-purpose flour
1/2 tsp. salt
1 3/4 tsp. baking powder
3/4 C. vanilla soymilk
2 egg whites
3 1/2 C. confectioner’s sugar
1 Tbs. orange juice
Preheat the oven to 350 degrees. Combine the flour, salt and baking powder. Set aside.
In a larger bowl, beat the sugar and margarine until creamy. Beat in the eggs and vanilla. Add the dry ingredients, then the vanilla soymilk. Mix until the batter is smooth.
Fill a pan with batter. Bake 35-40 minutes or until a toothpick inserted in the center comes out clean and the top is golden. Let cool for 30 minutes.
Note: Bake for 25-30 minutes if making cupcakes.
Beat the egg whites on medium high speed until stiff, but not dry. Slowly add the confectioner’s sugar and orange juice. Beat for 1 minute or until the frosting is thick and glossy. Add a little additional water or sugar, if needed to get the right consistency. Spread the frosting on the top of the cake as soon as the frosting is finished and the cake has cooled.
This recipe originally comes from The Parve Baker.