Vanilla Cake with Rum-Infused Vanilla Syrup and Vanilla Glaze

Ingredients

• 2 pieces Madagascar Bourbon vanilla beans (Split lengthwise and scrape seeds; use both seeds and pods for infusion and syrup)
• 250 ml Whole milk (For vanilla infusion; bring to a boil then let steep)
• 150 g Granulated sugar (100 g for yolk mixture, 50 g for egg‑white meringue)
• 1 sachet Vanilla sugar sachet (Add to yolk mixture and to the syrup)
• 100 g Unsalted butter (Softened at room temperature, cut into small dice)
• 200 g All‑purpose flour (Sifted before incorporation)
• 5 g Baking powder (Approximately 1 tsp)
• 0.5 g Salt (Pinch, to enhance flavor)
• 50 g Almond flour (powdered almonds) (Sifted; adds tenderness and flavor)
• 200 ml Water (for syrup) (Combined with sugar and vanilla for the soaking syrup)
• 30 ml Rum (optional) (Added to warm syrup after boiling; can replace with orange blossom water)
• 200 g Powdered (icing) sugar (Half added first, rest later for the glaze)
• 120 g Egg whites (From 4 large eggs; kept separate from yolks)
• 80 g Egg yolks (From 4 large eggs)
• 2 g Vanilla powder (Approximately 1 tsp, for the glaze)

Instructions

1. Prepare vanilla infusion

   Split the 2 vanilla beans lengthwise, scrape out the seeds, and place both the seeds and the split pods into a saucepan with 250 ml milk. Bring to a gentle boil, then remove from heat, cover, and let steep for 15‑20 minutes.

   Time: PT20M

   Temperature: Just below boiling

2. Separate eggs

   Separate the yolks from the whites of 4 large eggs. Place yolks in a clean bowl and whites in another.

   Time: PT2M

3. Whisk yolks with sugar

   Add 100 g granulated sugar and the vanilla‑sugar sachet to the yolks. Beat with the electric mixer on medium speed until the mixture becomes pale, thick, and mousse‑like.

   Time: PT5M

4. Incorporate butter

   Add the softened 100 g butter (cut into small dice) to the yolk mixture and beat for 2‑3 minutes until fully emulsified and the batter is smooth.

   Time: PT3M

5. Add infused milk

   Stir the warm vanilla‑infused milk (cooled slightly) into the batter and mix briefly to combine.

   Time: PT2M

6. Fold in dry ingredients

   Sift together 200 g flour, 5 g baking powder, and a pinch of salt. Add to the batter and stir just until incorporated. Then sift 50 g almond flour and fold it in with a spatula until the batter is creamy.

   Time: PT5M

7. Whip egg whites

   Using the clean mixer bowl, whip the egg whites on medium‑high speed until soft peaks form. Gradually add the remaining 50 g sugar and continue whipping until stiff, glossy peaks develop.

   Time: PT5M

8. Fold whites into batter

   Add about one‑third of the whipped whites to the batter and gently fold with a spatula to loosen the mixture. Then fold in the remaining whites in two additions, lifting the batter from the bottom each time to keep as much air as possible.

   Time: PT4M

9. Prepare the pan and pour batter

   Butter a 22 cm loaf pan and line the bottom with parchment paper (optional). Spoon the batter into the pan, smoothing the top with a spatula.

   Time: PT2M

10. Bake the cake

    Place the pan in a pre‑heated fan oven at 170 °C and bake for 40‑45 minutes. The cake is done when a skewer inserted in the centre comes out clean and the top is golden.

    Time: PT45M

    Temperature: 170°C

11. Make the vanilla‑rum syrup

    While the cake bakes, combine 200 ml water, 100 g granulated sugar, the vanilla‑sugar sachet, the scraped vanilla seeds and the split pods in a small saucepan. Bring to a boil and simmer 2‑3 minutes until the sugar dissolves. Remove from heat, stir in 30 ml rum (or orange blossom water) and set aside, keeping it warm.

    Time: PT7M

12. Brush the cake with syrup

    When the cake is out of the oven, let it rest in the pan for 5 minutes. Then, using a pastry brush, generously brush the warm syrup over the top surface. Trim the small excess crust that sticks out of the pan, let the cake cool another 10 minutes, place parchment on top, set a cooling rack over the pan and invert the cake onto the parchment.

    Time: PT15M

13. Apply remaining syrup

    While the cake is on the rack, brush any remaining warm syrup over the sides and top to ensure full moisture.

    Time: PT5M

14. Prepare the vanilla glaze

    In a clean bowl, whisk the egg whites with half of the powdered sugar (≈100 g) until smooth and glossy. Add the remaining powdered sugar and continue whisking until the glaze is thick but pourable. Finally, stir in 2 g vanilla powder.

    Time: PT8M

15. Glaze the cake and set

    Spread the vanilla glaze evenly over the cooled cake using a spatula or the back of a spoon. Sprinkle a few extra vanilla seeds on top for decoration. Let the glaze set at room temperature for about 1 hour before slicing.

    Time: PT1H

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Madagascar Bourbon vanilla beans: 1 tsp pure vanilla extract
• Instead of Whole milk: Almond milk (250 ml)
• Instead of Granulated sugar: Cane sugar
• Instead of Vanilla sugar sachet: 2 tsp vanilla extract
• Instead of Unsalted butter: Margarine
• Instead of All‑purpose flour: Gluten‑free flour blend (same amount)
• Instead of Baking powder: 1/4 tsp baking soda + 1/2 tsp cream of tartar
• Instead of Salt: Sea salt
• Instead of Almond flour (powdered almonds): Ground hazelnuts
• Instead of Water (for syrup): Milk (for richer syrup)
• Instead of Rum (optional): 30 ml orange blossom water
• Instead of Powdered (icing) sugar: Confectioners' sugar
• Instead of Egg whites: Aquafaba (≈120 ml)
• Instead of Egg yolks: None (essential for texture)
• Instead of Vanilla powder: 1 tsp vanilla extract (will thin glaze)

Equipment Needed

• Saucepan
• Electric hand mixer or stand mixer
• Mixing bowls (3)
• Sieve (fine)
• Spatula (silicone or rubber – "maryse")
• Knife
• Cake tin (loaf pan, ~22 cm)
• Parchment paper (optional)
• Cooling rack (optional)
• Pastry brush
• Oven
• Measuring cups & spoons

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• For an extra aromatic boost, toast the vanilla beans lightly before splitting.
• Use a kitchen scale for precise measurements; baking is a science.
• If you prefer a non‑alcoholic version, replace rum with a tablespoon of orange blossom water or extra vanilla extract.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months.

Room temperature: Best consumed within 24 hours if not refrigerated.

Make-Ahead Tips

• Bake the cake a day ahead, keep it wrapped and refrigerated; brush with fresh syrup just before serving.
• The vanilla‑rum syrup can be prepared up to 3 days in advance and stored in the fridge.
• Glaze can be made a few hours ahead; keep covered at room temperature.