One-Bowl Vanilla Cake

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1 1/4 tsp Baking powder
  • 1 Optional flavorings
  • 1/4 tsp Salt
  • 7/8 cup Sugar
  • 2 tsp Vanilla extract

• Dairy

  • 3 tbsp Butter
  • 1/3 cup Heavy cream

Found on food52.com

Description

Ingredients

• 1 1/4 cups (160 grams) all-purpose flour
• 1 1/4 teaspoons baking powder
• 3 large eggs, at room temperature
• 3/4 cup plus 2 tablespoons (175 grams) sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 3 tablespoons butter, melted and warm
• 1/3 cup heavy cream, lukewarm
• Optional flavorings (see headnote)

Directions

• Line the bottom of an 8-inch round pan with parchment paper and grease the sides. Preheat the oven to 375° F with a rack in the lower third.
• Whisk the flour and baking powder together thoroughly. Set aside.
• In a large bowl, with a handheld electric mixer, beat the eggs, sugar, salt, and vanilla on high speed until it is thick and pale, 3 to 4 minutes.
• Beat in the melted butter, then add the flour mixture and fold and stir until blended. Stir in the cream and any add-ins. Scrape into the pan.
• Bake 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Set the pan on a rack to cool.
• After at least 10 minutes (but you can wait as long as you like), slide a slim knife or spatula around the edges of the cake to detach it from the pan. Invert the cake onto the rack and peel off the paper liner.
• Turn the cake right side up to cool completely on the rack before using or storing. Cake keeps at room temperature, wrapped airtight, for about 3 days, or in the freezer up to 3 months.