Soft Cotton Vanilla Cake Recipe

Name: Soft Cotton Vanilla Cake
Prep time: 50 min
Cook time: 25 min
Total time: 75 min
Yield: 10
Cuisine: Korean
Ingredients: 5 Egg yolks; 20g Sugar; 30g Honey; 45g Milk; 60g Vegetable oil; 4g Vanilla bean paste; 110g Cake flour; 5 Egg whites; 100g Sugar; 120g Unsalted butter; 80g Powdered sugar; 65g Heavy cream; 3g Vanilla bean paste

by Cooking Tree 2022-05-07

written by Cooking Tree 2022-05-07

Jump to Recipe Print Recipe

Soft Cotton Vanilla Cake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a vanilla cake with a really soft and moist sheet~
It’s full of vanilla flavor and it’s so delicious just eating the sheet, I think it’s going to be my favorite recipe.

By applying a thin layer of buttercream in the middle, you can feel the softness without being burdensome.

I think it would be okay to omit the cream on top.
It is buttercream, so it hardens well in the shape and hardens in the refrigerator, then cuts well and is easy to shape.

It’s a basic cake, but I really liked the combination of the sheet and cream.
Enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Soft Cotton Vanilla Cake
Pin Print

Rating: 5.0/5
( 1 voted )

Serves: 10 Prep Time: 50 Minutes Cooking Time: 25 Minutes 25 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

5 Egg yolks
20g Sugar
30g Honey
45g Milk
60g Vegetable oil
4g Vanilla bean paste
110g Cake flour
5 Egg whites
100g Sugar

120g Unsalted butter
80g Powdered sugar
65g Heavy cream
3g Vanilla bean paste

Instructions

Beat egg yolks, add sugar (20g) and honey, mix, then add milk, oil, and vanilla bean paste and mix well.
Sift the soft flour through a sieve, mix well, and add sugar (100g) to the egg white in 3 portions to make a meringue.
Add 1/3 of the meringue to the yolk batter and mix, then add the remaining half of the meringue to the yolk batter and mix.
Pour all the yolk batter into the bowl containing the remaining meringue and mix evenly.
Pour into the oven pan and beat to remove air bubbles. Bake in an oven at 160 degrees for 25 minutes.
Remove the baked cake immediately and turn it over to cool, cut off the edges and cut into 3 pieces.
Beat room temperature butter with a hand mixer, add powdered sugar and whip. (About 6-7 minutes)
Add room-temperature fresh cream and vanilla bean paste and whip. (About 3 minutes)
Place 2 cake sheets side by side and spread the cream evenly, then place one of the creamed pieces on top.
Put the remaining pieces without cream, wrap with parchment paper, and harden in the refrigerator for 1 hour.
Cut off the edges and decorate the top with cream.