I went to a local event. They were selling vanilla plants. I wanted one, but didn’t get one thinking that online was cheaper. But now I wish I had one. Oh… I want a vanilla plant. Don’t stare at me! It’s not weird at all!
By so many people’s opinion, vanilla is mediocre. It’s what people serve at a party when they have no idea of their party guest’s preferences. When they don’t know their guests well enough to make a more interesting flavor.
To me, vanilla is a compromise, of ingredients, of people eating it. And if you make it right, it is exciting. With every bite you want to eat more. You can sense its presence working it’s magic.
I often make cakes, but we can’t finish them. So, I decided a mini cake would be perfect. I didn’t have a pan small yet big enough for them. So, I baked it in a sheet pan and cut out circles. Perfect!
Mini Vanilla Cake
for the cake
- 7.2 oz flour
- 4 oz powdered sugar
- 6 oz milk
- 3 oz oil
- 1 oz baking powder
- 1 egg
- 5 egg whites
- 4 oz granulated sugar
- 1 tsp vanilla
for the vanilla whipped cream frosting
- 1 cup whipped cream
- 1-2 tbsp sugar depending on your taste
- 1 tsp vanilla
Line a baking pan with parchment paper and butter it.
Mix everything for the cake together except for the granulated sugar and egg whites. Combine he granulated sugar and egg whites together until they form stiff peaks. Fold them together.
Spread onto the baking pan and bake at 375 F for 22-25 minutes. Let cool.
Meanwhile, beat everything for the vanilla whipped cream frosting together until stiff peaks form. Set aside.
Take a lid with about a 5 inch diameter and cut circles out of the sheet cake. Spread whipped cream on the top and then stack another circle on top. Layer 3-4 per cake. Smooth over the cake and on the sides. Garnish with raspberries.