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Good morning everyone, how are you?

Last weekend I was in Oslo to sign my new book and to participate in a wedding fair at the Grand Hotel. My new book Manuelas romantiske drøm (“Manuela’s romantic dream”) was launched not long ago and last Friday I had a book signing at the baking equipment store Cacas.

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On Saturday and Sunday I was at the wedding fair, signing books and talking to people coming by my stand. My stand was next to the lovely Ingrid from Hancock Cupcakes, she was very generous with her samples and I had quite a few samples of her amazing chocolate cake…

Presenter and previous winner of Miss Universe, Mona Grudt, interviewed me on stage at the fair. That was a fun experience, and Miss Mona is such a nice person.

Bryllupsfesten 2015 Oslo 281
photo by Terje skaar

But now I’m back home again, at least for a few days. Home, sweet home…

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Today’s temptation is a delicious vanilla loaf cake.

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Vanilla loaf cake

  • 2 cups + 1 tablespoon (270 g) all-purpose flour
  • 1 1/2 tablespoon (15 g) corn starch
  • ¼ teaspoon salt
  • 2 cups (450 g) regular sugar
  • 1 cup (225 g) unsalted butter, at room temperature
  • 7 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240 ml) heavy cream, at room temperature
  • powdered sugar, to decorate

 

Preheat the oven to 350°F/180°C.

Use any shape pan you like, but here I’m using a regular loaf pan. Grease and flour the pan and set aside.

Sift together the flour, corn starch and salt at least 4 times.

Put the butter and sugar into a mixing bowl and beat until very pale and fluffy.

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Add the eggs, one at a time, mixing for a minimun of 30 seconds between each addition.

Beat in the vanilla extract.

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Add the cream and half of the flour mixture and continue beating.

Add the remaining flour mixture and beat on medium speed for 5 minutes until the batter is nice and smooth.

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Pour the batter into the prepared pan, bake in the oven on the bottom shelf for about 1 hour.

Check if the cake is done by inserting a cake tester into the center of the cake, if it comes out dry the cake is done.

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Leave to rest for 20 minutes before turning out.

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I hope you are tempted!

Have a great day everyone.

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Facebook Comments

8 Comments

  1. I’m absolutely tempted. Looks too yummy. In the absence of heavy cream, can i use just milk?

    • Team Passion4Baking Reply

      Hi Evagreen, thank you! You can use whipping cream if you can’t get heavy cream. If you must use milk, make sure it is full-fat. 🙂
      Happy baking!

      -Team Passion4Baking

    • Team Passion4Baking Reply

      Hi Gabriela, yes you can just duplicate the recipe for 2 loaves. 🙂

      -Team Passion4Baking

  2. Could I use this main recipe to make a lemon or orange pound cake?
    And what if you add one teaspoon of baking powder?
    Thank you so much☺️

    • Team Passion4Baking Reply

      Hi Gaby! You can easily use this recipe to make a lemon or orange pound cake, just replace the vanilla with finely grated zest. If you add one teaspoon baking powder, the pound cake will be less dense and more “cakey”. It’s just a matter of taste. 🙂
      Happy baking!

      -Team Passion4Baking

  3. Hi, can I replaced the unsalted butter and salt for normal butter ?
    Thanks 

    • Team Passion4Baking Reply

      Hi Alanys, yes you can 🙂
      Happy baking!

      -Team Passion4Baking

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