Vanilla Slices
Vanilla Slices
Ingredients
For the Vanilla Sponge Cake
- 1 cup all-purpose flour, sifted
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk, warm
- 1/4 cup unsalted butter, melted
For the Vanilla Pastry Cream (Crème Pâtissière)
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter, cold, cut into small pieces
For Assembly and Garnish
- 1/4 cup powdered sugar, for dusting
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and line a 9x13 inch rectangular baking pan with parchment paper, leaving an overhang on the sides for easy removal.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the sifted all-purpose flour, baking powder, and salt. Set aside.
⏱️ 3 min
- 3
In a separate large bowl, using an electric mixer, beat the eggs and granulated sugar on high speed for 5-7 minutes, or until the mixture is pale, thick, and has tripled in volume. Beat in the vanilla extract.
⏱️ 7 min
- 4
Gently fold the dry ingredients into the egg mixture in two additions until just combined, being careful not to deflate the batter.
⏱️ 3 min
- 5
In a small bowl, combine the warm milk and melted butter. Gently fold this mixture into the cake batter until just incorporated.
⏱️ 2 min
- 6
Pour the batter into the prepared baking pan and spread evenly. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean and the cake is golden brown.
⏱️ 25 min•🌡️ 350
- 7
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, using the parchment paper overhang, carefully lift the cake out of the pan and transfer it to a wire rack to cool completely. This will take at least 1 hour.
⏱️ 70 min
- 8
While the cake cools, prepare the vanilla pastry cream. In a medium saucepan, heat the whole milk over medium heat until it just begins to simmer around the edges. Do not boil.
⏱️ 5 min
- 9
In a separate bowl, whisk together the granulated sugar, egg yolks, and cornstarch until smooth and pale.
⏱️ 3 min
- 10
Gradually temper the hot milk into the egg yolk mixture by slowly pouring about 1/2 cup of hot milk into the egg mixture while whisking constantly. Then, pour the tempered egg mixture back into the saucepan with the remaining milk.
⏱️ 3 min
- 11
Cook the pastry cream over medium heat, whisking constantly, until it thickens to a pudding-like consistency and comes to a gentle boil. Continue to whisk and cook for 1-2 minutes more to ensure the cornstarch is fully cooked.
⏱️ 5 min
- 12
Remove the saucepan from the heat and stir in the vanilla extract and cold butter until the butter is fully melted and incorporated. Pour the pastry cream into a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate for at least 1 hour, or until completely chilled and firm.
⏱️ 65 min
- 13
Once the cake is completely cool, carefully slice it horizontally into two even layers using a long serrated knife.
⏱️ 5 min - 14
Place one cake layer on your serving platter or a cutting board. Transfer the chilled pastry cream to a piping bag fitted with a large round tip (or simply snip off the corner of a Ziploc bag). Pipe parallel lines of pastry cream over the entire surface of the bottom cake layer.
⏱️ 5 min
- 15
Using an offset spatula or the back of a spoon, gently spread the piped cream evenly across the cake layer, ensuring a smooth, thick layer.
⏱️ 2 min
- 16
Carefully place the second cake layer on top of the pastry cream, pressing down gently to secure it.
⏱️ 1 min
- 17
Sift powdered sugar generously over the top surface of the assembled cake.
⏱️ 1 min
- 18
For best results, chill the assembled cake for at least 30 minutes to allow the pastry cream to firm up further before slicing. Cut into individual square or rectangular slices using a sharp, warm knife (wipe the knife clean between cuts for neat slices).
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Vanilla Slices
Ingredients
For the Vanilla Sponge Cake
- 1 cup all-purpose flour, sifted
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk, warm
- 1/4 cup unsalted butter, melted
For the Vanilla Pastry Cream (Crème Pâtissière)
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter, cold, cut into small pieces
For Assembly and Garnish
- 1/4 cup powdered sugar, for dusting
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and line a 9x13 inch rectangular baking pan with parchment paper, leaving an overhang on the sides for easy removal.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the sifted all-purpose flour, baking powder, and salt. Set aside.
⏱️ 3 min - 3
In a separate large bowl, using an electric mixer, beat the eggs and granulated sugar on high speed for 5-7 minutes, or until the mixture is pale, thick, and has tripled in volume. Beat in the vanilla extract.
⏱️ 7 min - 4
Gently fold the dry ingredients into the egg mixture in two additions until just combined, being careful not to deflate the batter.
⏱️ 3 min - 5
In a small bowl, combine the warm milk and melted butter. Gently fold this mixture into the cake batter until just incorporated.
⏱️ 2 min - 6
Pour the batter into the prepared baking pan and spread evenly. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean and the cake is golden brown.
⏱️ 25 min•🌡️ 350 - 7
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, using the parchment paper overhang, carefully lift the cake out of the pan and transfer it to a wire rack to cool completely. This will take at least 1 hour.
⏱️ 70 min - 8
While the cake cools, prepare the vanilla pastry cream. In a medium saucepan, heat the whole milk over medium heat until it just begins to simmer around the edges. Do not boil.
⏱️ 5 min - 9
In a separate bowl, whisk together the granulated sugar, egg yolks, and cornstarch until smooth and pale.
⏱️ 3 min - 10
Gradually temper the hot milk into the egg yolk mixture by slowly pouring about 1/2 cup of hot milk into the egg mixture while whisking constantly. Then, pour the tempered egg mixture back into the saucepan with the remaining milk.
⏱️ 3 min - 11
Cook the pastry cream over medium heat, whisking constantly, until it thickens to a pudding-like consistency and comes to a gentle boil. Continue to whisk and cook for 1-2 minutes more to ensure the cornstarch is fully cooked.
⏱️ 5 min - 12
Remove the saucepan from the heat and stir in the vanilla extract and cold butter until the butter is fully melted and incorporated. Pour the pastry cream into a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate for at least 1 hour, or until completely chilled and firm.
⏱️ 65 min - 13
Once the cake is completely cool, carefully slice it horizontally into two even layers using a long serrated knife.
⏱️ 5 min - 14
Place one cake layer on your serving platter or a cutting board. Transfer the chilled pastry cream to a piping bag fitted with a large round tip (or simply snip off the corner of a Ziploc bag). Pipe parallel lines of pastry cream over the entire surface of the bottom cake layer.
⏱️ 5 min - 15
Using an offset spatula or the back of a spoon, gently spread the piped cream evenly across the cake layer, ensuring a smooth, thick layer.
⏱️ 2 min - 16
Carefully place the second cake layer on top of the pastry cream, pressing down gently to secure it.
⏱️ 1 min - 17
Sift powdered sugar generously over the top surface of the assembled cake.
⏱️ 1 min - 18
For best results, chill the assembled cake for at least 30 minutes to allow the pastry cream to firm up further before slicing. Cut into individual square or rectangular slices using a sharp, warm knife (wipe the knife clean between cuts for neat slices).
⏱️ 30 min