Long Fermented Vanilla Bean Cake
Servings: 1 cake
Long-Fermented Vanilla Bean Cake made with an active sourdough starter, olive oil, and separated eggs for a tender, cloud-like crumb with real vanilla bean flavor throughout. Frosted with a maple vanilla whipped cream that is as light as the cake beneath it. Two days, one extraordinary cake.
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Ingredients
FOR THE CAKE
- 320 g All Purpose Flour
- 120 g Olive Oil
- 100 g Active Starter
- 125 g Warm Water
- 3 Eggs (yolks and whites separated)
- 300 g Granulated Sugar
- 200 g Buttermilk
- 50 g Greek Yogurt
- 2 tsp Baking Soda
- 15 g Vanilla Bean Paste
FOR THE WHIPPED CREAM
- 480 g Heavy Cream
- 170 g Maple Syrup
- 10 g Vanilla Bean Paste
Instructions
DAY ONE
- Mix your flour, olive oil, active starter, and warm water thoroughly. Leave at room temperature for 12-24 hours to fully ferment.
DAY TWO
- Preheat your oven to 350°F. Then, add the egg yolks and sugar to the bowl of a stand mixer. Using the whisk attachment, beat the mixture until light and fluffy. In a separate bowl, whip the egg whites until you form stiff peaks.
- Add the buttermilk, greek yogurt, vanilla bean paste, and baking soda to the egg and sugar mixture. Whisk until combined.
- Add your fermented flour mixture to the batter. Whisk until smooth, starting at a low speed to avoid splashing. The batter should be smooth! Remove the bowl from the stand mixer and gently fold the whipped egg whites into the batter, careful not to remove the airiness.
- Divide the batter to your greased cake pans (Recommended: (1) 9”x13” pan OR (2) 8” round pans). For a 9”x13” pan, bake for 35-40 minutes. For 8” round pans, bake for 25-30 minutes. The cakes should be golden brown and full set in the center. If using the 9”x13” pan, you may need to cover the top with foil halfway through to prevent the top from burning.
- While your cakes cool, prepare the whipped cream by whisking together the cream, maple syrup, and vanilla bean paste until stiff peaks form.
- Allow the cake to fully cool before frosting!