Cake vanille : un classique qui ne déçoit jamais

Ingredients

• 200 g Granulated Sugar (for the batter)
• 3 Eggs (large, room temperature)
• 1 Vanilla Bean (split lengthwise and seeds scraped; pod saved for vanilla sugar)
• 200 ml Heavy Cream (liquid cream, room temperature)
• 250 g All-Purpose Flour (sifted)
• 1 tsp Baking Powder
• 100 g Unsalted Butter (cut in half, melted)
• 100 g Granulated Sugar (for syrup) (for the glaze)
• 100 ml Water (for the glaze)

Instructions

1. Combine Sugar and Eggs

   Place the granulated sugar in a mixing bowl, add the eggs and whisk until the mixture is pale and fluffy.

   Time: PT5M

2. Add Vanilla Bean and Cream

   Split the vanilla bean lengthwise, scrape the seeds into the bowl, then pour in the heavy cream and mix briefly.

   Time: PT3M

3. Incorporate Dry Ingredients

   Gradually add the sifted flour and baking powder to the wet mixture, whisking continuously to avoid lumps. Once smooth, stir in the melted butter.

   Time: PT10M

4. Rest the Batter

   Cover the bowl with plastic wrap and let the batter rest while you prepare the pan.

   Time: PT5M

5. Prepare the Cake Pan

   Generously butter all sides of the loaf pan, then dust lightly with flour. Tap out excess flour.

   Time: PT3M

6. First Bake – 5 Minutes

   Pour the rested batter into the prepared pan, smooth the top, and place in a pre‑heated oven at 180°C. Bake for 5 minutes.

   Time: PT5M

   Temperature: 180°C

7. Make the Incision

   Remove the pan from the oven and, using a sharp knife, make a lengthwise incision down the centre of the cake.

   Time: PT2M

8. Second Bake – 40 Minutes

   Return the pan to the oven and bake for about 40 minutes, or until a skewer inserted into the centre comes out clean.

   Time: PT40M

   Temperature: 180°C

9. Prepare the Vanilla Syrup

   While the cake bakes, combine the syrup sugar and water in a saucepan. Add the seeds from the saved vanilla pod, bring to a boil, then simmer for 2‑3 minutes until slightly thickened.

   Time: PT5M

10. Glaze the Cake

    When the cake is done, remove it from the oven and immediately brush the warm vanilla syrup over the entire surface using a pastry brush.

    Time: PT3M

11. Rest and Unmold

    Let the glazed cake rest for about 10 minutes, then run a thin knife around the edges and invert onto a cooling rack to cool completely.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

1 g