Pastry chef Jami Curl wanted the simplest possible vanilla cake to stir together at home—one that, without a mixer, you could be eating warm from the oven in under an hour.
This was an absolutely adorable video--loved how"real" you were about everything you did--and making decisions on the fly. The cake looks amazing and I'm going to make it after seeing you make it. It was fun to see and hear cameraman Mike, too!I made half the recipe as it was suggested that this was OK to do. It turned out well and it was a nice, moist cake, I can see how it can be a very versatile. batter. For half the recipe, I used the same cooking temperature/time as suggested.
And it was. SO easy. So much more delicious than I expected from that humble list of ingredients. I made a half recipe, by the way, to fit my little vintage Mirro aluminum 9 X 6 pan, and it was perfect for two for a week of indulgence. AND, it lasted all week. I made it last Sunday and only today did it seem a little less fresh. We had it totally plain on day one, with ice cream on day three, and for day four I melted some sugar-free strawberry jam and spooned it over the cake, finishing with some canned whipped cream.
I'm on your site now because I have to print the recipe and stash it so I don't lose it. And did I mention I am definitely now a baker? Thanks. :)Kristen, I enjoyed your video so much more than the recipe. Made it yesterday for my daughter's birthday and am happy that she was thrilled, but I'm much more discriminating.
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