This vanilla cake doesn’t skimp on butter, sugar or eggs – and that’s what makes it so delicious. The other big part is the “Dissolved Sugar Method,” a technique it comes from Shirley Corriher‘s brilliant baking book, Bakewise. The sugar is dissolved with hot liquid (in this case milk), resulting in a finely crumbly, extremely soft cake. It also means you don’t need an electric mixer or special equipment to make it. For the best texture (and to prevent sagging), you really need to buy cake flour for this recipe. It’s also best to measure the flour by weight using a scale. If this is not an option, use a light hand and Spoon it into your measuring cup, then line it up with a knife.
Even if you’re just celebrating a small party (which is often the case these days), this cake will stay in the refrigerator for several days. You can also easily cut the recipe in half – just use 3 large egg yolks and 2 large eggs and cut everything else in half.
The fruit powder is optional, but it gives the frosting a light tartness. If you can’t find freeze-dried raspberry or strawberry powder, you can purchase freeze-dried fruit and grind about 3/4 cup (10 g) in a food processor or spice grinder for the amount of powder you need for this recipe. Jam would also be a good substitute!
