Vanilla Cake
YIELD: 1 Half Sheet Pan at 1600g
MIXER SIZE: 5 QT
INGREDIENT
Tourlami All Purpose Butter
Melted & Cooled to
Room Temperature
Granulated Sugar
Vegetable Oil
Vanilla Extract
Aquafaba
Cream of Tartar
Unsweetened Soy Milk
White Vinegar
Plain Cocojune Yogurt
All-Purpose Flour
Cake Flour
Baking Powder
Diamond Crystal Kosher Salt
GRAMS
151
438
133
18
68
1
362
8
60
113
453
20
2.5
METHOD
Combine soy milk and vinegar to make buttermilk. Whisk and allow to sit 5-10 minutes.
Paddle butter and sugar until combined.
Add in oil and vanilla extract, mix until combined on low speed.
Whip aquafaba and cream of tartar in a separate bowl until shiny, has tight bubbles, and forms a ribbon. Add to batter immediately, and mix to combine on low speed.
Alternate adding in the sifted dry ingredients and wet ingredients - adding 4 additions of dry ingredients, and 3 additions of wet ingredients.
BAKE
300ºF · Low Fan · 16 minutes. Cake should be golden on top, firm to the touch, and the cake tester comes out clean.
NOTES
You don’t want to mix the aquafaba and cream of tartar too early, as you want to keep as much air in the foam as possible. If there is any fat cross-contamination, you can risk not having the aquafaba whip up.
If making cake rounds: 550g per 8in cake.
You can use organic granulated sugar (no need to process) with no difference in results.
Bake time and temperature are suggestions.