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Vanilla Cake with Rum‑Infused Vanilla Syrup and Vanilla Glaze
A moist, buttery vanilla cake made with Madagascar Bourbon vanilla beans, brushed with a warm rum‑vanilla syrup and finished with a glossy vanilla glaze. Perfect for tea time or a simple dessert.
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Cost Breakdown
Critical Success Points
- • Infusing milk with vanilla beans
- • Whipping egg whites to stiff peaks
- • Folding the whites gently to retain air
- • Baking until a clean skewer test
- • Brushing the warm cake with syrup
- • Achieving the right glaze consistency
Safety Warnings
- • Hot syrup can cause burns – handle with care.
- • Use oven mitts when handling the hot cake pan.
- • Raw egg whites carry a risk of salmonella; ensure they are fully whipped and the cake is baked thoroughly.
- • Alcohol is optional; omit for children or avoid if sensitive.
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