Keke De Vainilla Peruvian Vanilla Cake Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake tin with cooking spray and line with parchment paper.
• Mix flour, sugar, baking powder, vanilla extract, and salt together in a bowl. Add eggs, milk, and vegetable oil. Mix by hand or use an electric mixer on low speed until smooth. Add more flour if batter is too runny. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
• Remove from the oven and let cool, 15 to 30 minutes. Transfer to the refrigerator to chill slightly, 15 to 30 minutes more. Slice the cooled cake through the middle to make 2 layers.

Steps:

• Mix well and beat with eggbeater until smooth.
• Pour mix into a greased mold.
• Bake at 250 degrees for about 25 minutes.

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, stir together the flour, baking powder, and salt.
• Add the sweetener, milk, vanilla, oil, and egg replacer and mix together gently until just mixed.
• Pour into a lightly oiled cake pan and bake for 25-30 minutes.
• Check with a knife to see if done.
• When cooled, ice and serve.

Steps:

• Sift together the flour and baking powder.
• In another bowl, cream 1 cup of sugar and the butter until well blended.
• Add the eggs and ½ teaspoon vanilla extract and beat until foamy.
• Gently fold in the flour mixture, gently mixing until the batter is smooth.
• Pour into a lightly greased square cake pan and bake in a preheated oven (350°F) for 30 minutes; allow cake to cool.
• Whisk the condensed milk, evaporated milk, milk and rum together until well blended.
• Pour mixture over the cake.
• Cover with plastic wrap and refrigerate for 3 hours.
• Whisk the heavy cream until it begins to thicken.
• Add 1 teaspoon sugar and vanilla extract, and continue whisking until stiff peaks form.
• Spread this cream over the top and sides of the cake.
• Cut into squares.

Steps:

• Preheat oven to 350°F Grease only the bottom of two eight-inch pans.
• Beat cake mix, water, oil, and egg whites/product in a large bowl on LOW speed for 2 minutes or stir 3 minutes by hand. Do not overbeat.
• Bake 30-35 minutes or until a toothpick inserted in the middle comes out clean. Cool for 10 minutes in pan. Cool completely before frosting.

Steps:

• Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
• Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.).
• Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
• Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

Steps:

• Combine and blend all ingredients in blender.
• Before pouring each pancake in the pan, slice a piece of butter so that the pancakes don't stick.
• Pour 2 large spoonfuls of mix into pan and move the pan around so the mix spreads to be thinner.
• Flip and enjoy!