Vanilla Cake

Preparation

Step 1: Prepare the vanilla

Split the vanilla beans lengthwise and scrape out the seeds. Place the scraped pods in the milk with half the seeds and gently warm without boiling. Let infuse 15 minutes off the heat. Remove the pods and set the vanilla milk aside.

Step 2: Cream the butter

In a large bowl, beat the softened butter with the sugar using an electric mixer for 3-4 minutes until pale and fluffy. Add the eggs one at a time, beating well between each addition. Fold in the remaining vanilla seeds.

Step 3: Incorporate dry ingredients

Sift together the flour and baking powder. Add half to the butter-egg mixture and mix gently. Pour in the cooled vanilla milk, then fold in the remaining sifted flour, mixing just until smooth. Do not overmix to avoid developing gluten.

Step 4: Bake the cake

Pour the batter into a buttered and floured 22 cm cake pan. Bake at 160°C (fan oven) for 35-40 minutes. Insert a knife into the center — it should come out clean. Cool 10 minutes in the pan, then unmold onto a wire rack.

Step 5: Prepare the glaze

While the cake cools, prepare the glaze. Sift the powdered sugar into a bowl. Gradually add the heavy cream while whisking until smooth, thick but fluid. The glaze should coat the back of a spoon. Add a drop of vanilla extract to enhance the flavor if desired.

Step 6: Glaze and serve

Once the cake is completely cool, pour the vanilla glaze over the center and let it flow naturally over the edges. Smooth with a spatula if needed. Let the glaze set for a few minutes before serving. Slice into generous portions and enjoy with a hot drink for the perfect tea-time treat.