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!
Ingredients
1 1/2 C. sugar
1/2 C. margarine
2 eggs
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
Frosting:
2 egg whites
3 1/2 C. confectioner’s sugar
1 Tbs. orange juice
Directions
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.
Frosting:
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.
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Moist Chocolate Cake
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Tags: cake recipes, vanilla cake, vanilla cake recipe
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This is interesting. What about the soy milk makes it so moist? I have never used soy milk before.
Posted by Sara at June 4th, 2009, 5:37 pmthis sounds so good! I ‘ve never seen a cake recipe with milk, let alone soy milk- yum.
Posted by LK- Healthy Delcious at June 4th, 2009, 7:56 pmOh, yes please!
+Jessie
Posted by The Hungry Mouse at June 4th, 2009, 8:24 pmSounds good. I love the soy milk idea. (Wonder if it would work with rice milk too?)
Posted by Hugging the Coast at June 5th, 2009, 6:54 amwhat a great idea. i’m sure it gives it that extra boost of flavor.
Posted by Susan at June 5th, 2009, 11:26 amThe flavours must be wonderful with the vanilla soya milk! Delicious!
Posted by pigpigscorner at June 6th, 2009, 4:03 amI would have never thought of adding soy milk. What a neat idea.
Posted by Jackie @ PhamFatale.com at June 7th, 2009, 12:53 pmVanilla cakes are one of my favorites. I have never actually had soy milk but the vanilla soy milk sounds good.
Posted by Kevin at June 8th, 2009, 10:13 amDon’t know so much about the uncooked egg whites in the frosting. Is it not dangerous to eat raw egg whites?
Posted by Barbara at June 14th, 2009, 2:23 pmIm not crazy about vanilla flavor but hubby loves them. Using soymilk sounds like a great option and if it makes it moist, even better! Will definitely give it a try.
Posted by Farina at June 16th, 2009, 6:35 pmLOVE vanilla in ALL cakes. Certainly makes a big difference in the taste.
Posted by Vi at June 18th, 2009, 6:58 amThx.