Simple Vanilla Cake

I was tasked with creating a simple, soy-free vanilla birthday cake by the sweet wife of one of my pilots and I had a blast making this guy! The biggest no-goes in baking if you want to keep it soy-free are margarine and vegetable oil - something that is added to most storebought cake mixes. I also wanted to frost and decorate this cake and I decided to make an Italian meringue, similar to the one I made for the Bizcocho Domincano, and I ran to the store to look for some sprinkles that were not made with soy lecithin. I also advise using a really good quality vanilla if you're going to make this the right way. I had some leftover vanilla my mom brought back for me the last time they visited the Dominican Republic, and it makes all the difference compared to the imitation vanilla you find at most grocery stores.

I was surprised at how moist and light the cake turned out. It was spongy, but cooked pairly quickly. After letting it cool, I frosted it and let it sit in the fridge for an hour before decorating it with the sprinkles I got. If you need a a vanilla cake recipe in your back pocket, this one is for you!

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Servings: 12-16

Prep Time: 30 min

Total Time: 1 hr 15 min

INGREDIENTS:

For the Cake...

• 2 cups flour

• 1 1/3 cups sugar

• 1 tsp baking powder

• 1/2 tsp baking soda

• Pinch of salt

• 1 cup (2 sticks) butter, softened

• 3 eggs

• 1/2 cup milk

• 1/2 cup sour cream

• 1 Tbsp vanilla

For the Italian Meringue...

• 1 1/2 cups sugar

• 1/2 cup water

• 4 egg whites

• 1 tsp vanilla

DIRECTIONS:

1. Preheat oven to 350 degrees F and grease the insides and line the bottom of either 3x 6 inch or 2x 8 inch round cake pans with parchment paper.

2. In the bowl of a stand mixer, combine the flour, 2/3 cup sugar, baking powder, baking soda, and salt.

3. With the mixer on low, add the butter for the cake a little bit at a time and mix until the mixture has a sand-like consistancy.

4. In a smaller bowl, mix together eggs, 2/3 cup sugar, milk, and sour cream until smooth.

5. With the mixter on medium speed, slowly pour the wet ingredients into the bowl with the dry ingredients and allow to combine for about two minutes.

6. Divide the cake batter evenly between the prepared pans and bake for 25-30 minutes. Allow the cakes to cool completely before frosting them.

7. For the frosting, stir 1 1/2 cups sugar and 1/2 cup water in a saucepan and cook over medium high heat. Once the sugar has dissolved, lower the heat to medium and simmer for about 7 minutes, stirring constantly. The sugar mixture will come to a soft boil and thicken. If the mixture comes to a rolling boil, reduce the heat and continue to stir. After the 7 minutes, remove from heat.

8. Using a wire whisk attachment on a stand mixture, beat 4 egg whites for 3 minutes on high. Slowly add the sugar and water mixture and beat for an additional 4 minutes.

9. Add the vanilla and mix again for 1 minute.

10. To assemble, level off the cakes if necessary, then frost with the meringue. Add sprinkles or any other decorations you see necessary. Enjoy!