Name: Vanilla Bean Layered Cake
Prep time: 45 min
Cook time: 45 min
Yield: 15
Ingredients: 4 large eggs; 1 ½ cups Chelsea Dark Cane Sugar; 1 cup full cream milk; 120g unsalted butter; 3 inch piece of scraped vanilla bean pods or 2 teaspoon of vanilla bean paste; 2 cups of self raising cake flour; 1 teaspoon of baking powder; ½ teaspoon of salt; 50g blueberries; 50g of mixed blackberries and raspberries; For the buttercream; 3 large eggs (whites only); ¾ cup of Chelsea Caster Sugar; 250g of unsalted butter (room temperature); ½ teaspoon of vanilla extract; A pinch of salt

All
Light
Fruity
Nutty
Spiced
Caramel
Chocolate

Light in Flavour

When you want a delicate sweetness in your baking, using White Sugar or Caster Sugar can provide a subtle sweetness that enhances the other flavours without overpowering them.

Fruity

Using fruit can add a natural, fruity sweetness to baking, creating a refreshing, light flavour or adding sweet tartness. White Sugar or Caster Sugar in baking, allows the flavour of the fruit to shine and Jam Setting Sugar preserves the taste of fruit in vibrant jams.

Nutty

Coconut Sugar bring a subtle nuttiness to baked goods, elevating the taste with a mild, natural sweetness and pairs beautifully with tropical flavours.

Spiced

Using sugars with spices like cinnamon, ginger, licorice or chai can lend a warm, aromatic sweetness to baking.

Caramel

Utilising brown sugars or incorporating caramelised sugar syrups creates a richer, deeper flavor profile, adding a hint of caramel or toffee-like taste.

Chocolate

Chocolate adds a decadent richness to baked goods with its deep cocoa flavour, making it perfect for indulgent treats. Try adding a deep flavoured Brown Sugar to the mix for enhanced chocolate flavour.

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1 cup Edmonds Self Raising Flour (150g)
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1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
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2 1/2 cups Edmonds Self Raising Flour (375g)
1 1/4 cups Meadow Fresh Milk (310ml)
2 tsp vanilla extract

Buttercream Icing

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2 1/4 cups Chelsea Icing Sugar (338g)
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½ tsp salt
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Details page sections

Cakes

Vanilla Bean Layered Cake

Preparation

45 mins

Bake

45 mins

Difficulty

Easy

Servings

Impress your friends and family with this multi-layered vanilla bean cake recipe.

Cakes

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Ingredients
Method

Ingredients

4 large eggs
1 ½ cups Chelsea Dark Cane Sugar
1 cup full cream milk
120g unsalted butter
3 inch piece of scraped vanilla bean pods or 2 teaspoon of vanilla bean paste
2 cups of self raising cake flour
1 teaspoon of baking powder
½ teaspoon of salt
50g blueberries
50g of mixed blackberries and raspberries

For the buttercream

3 large eggs (whites only)
¾ cup of Chelsea Caster Sugar
250g of unsalted butter (room temperature)
½ teaspoon of vanilla extract
A pinch of salt

Chelsea Products in Recipe

Dark Cane Sugar

A moist, dark brown sugar...

details

Caster Sugar

The fine crystal of Chelsea...

details

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Method

Sponge : Preheat oven to 1800C. Grease 3, 18cm (7-inch) round cake pans; line the base with baking paper. In your stand mixer bowl, combine eggs, dark brown sugar and place over a double boiler on medium heat. Whisk until the sugar granules have dissolved and return bowl to stand mixer. Whisk mixture on high speed until it reaches the ribbon stage. This will take approximately 5 - 7 minutes.

Whilst this is mixing, in a pan, bring milk to a boil then remove from heat. Add the butter and vanilla beans or vanilla bean paste, combine and set aside.

Sift and combine flour, baking powder, salt and fold in ingredients into the egg mixture in 3 batches. (1 batch per minute)

When dry ingredients and the egg mixture are well incorporated, pour in milk in 2 batches and whisk on medium speed until the cake batter and milk are well incorporated.

Pour batter into the 3 round pans. Add blueberries in cake batter. Bake for 20-25 minutes or when the middle springs back up.

Whilst baking start on the swiss meringue buttercream

Swiss Meringue Buttercream : In your stand mixer bowl, combine caster sugar and egg whites and place over a double boiler on medium heat. Gently whisk with a hand held whisker until all granules have dissolved. Return bowl in stand mixer and whisk on high speed at no more than 4 minutes. Switch whisker to a flat beater and beat on low-medium speed.

Drop 1-2 inch cubes of the unsalted butter gradually. Ensure butter is well incorporated in the meringue before adding another. Repeat process until butter is finished.

Add vanilla extract and salt and beat for 60 seconds.

Pipe on cake as desired, add berries and design to your liking.

Chelsea Products in Recipe

Dark Cane Sugar

A moist, dark brown sugar...

details

Caster Sugar

The fine crystal of Chelsea...

details

Reviews

What did you think of this recipe?

How to Choose SugarFor Baking?

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Need more inspiration?

Light in Flavour

Fruity

Nutty

Spiced

Caramel

Chocolate

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Kids Details page sections

These Are Also Great!

A Culinary Adventure For All Kids

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Vanilla Bean Layered Cake

Ingredients

Chelsea Products in Recipe

Reviews

What did you think of this recipe?

Method

Chelsea Products in Recipe

Reviews

What did you think of this recipe?

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