From the kitchen
Camel Milk Vanilla Bean Cake
A tender vanilla layer cake made with camel milk, butter and vanilla bean paste.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 2 1/2 cups (300 g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp fine salt
- 1 cup butter, softened
- 1 3/4 cups sugar
- 4 large eggs, room temperature
- 1 tbsp vanilla bean paste
- 1 cup pasteurized camel milk, room temperature
- 1 tsp butter and 1 tbsp flour, for pans
Method
- Heat oven to 350°F. Butter two 9-inch round pans, line bases with parchment and lightly flour sides.
- Whisk flour, baking powder and salt. Beat butter and sugar 3 to 4 minutes until pale and fluffy.
- Beat in eggs one at a time, scraping the bowl between additions, then vanilla.
- On low speed or by hand, add dry mixture in three parts alternating with milk in two parts. Stop when incorporated.
- Divide evenly between pans. Bake 28 to 36 minutes until centers spring back and a tester comes out clean or with a few dry crumbs.
- Cool in pans 10 minutes, then turn onto racks. Cool completely before frosting or cutting.
Cook with confidence
Before you start
Before you start
Use room-temperature butter, eggs and milk for a consistent batter. This is the complete cake base; frosting is optional and not required for service.
Serving and keeping
Keep unfrosted cake wrapped for 2 days or freeze. Refrigerate when topped with perishable dairy frosting.
Alternate Milk and Dry
Add 1 cup camel milk in stages between the 2 1/2 cups dry ingredients, beginning and ending with dry. This protects the butter emulsion from breaking.
Do Not Overmix
Once flour enters, mix only until incorporated. Overworking creates a tight cake despite proper creaming.
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