Servings: 10 to 12
This cake is something special, living up to its ethereal name, with a serious punch of vanilla flavor. Have an empty wine bottle or similar vessel at the ready for inverting the cake during the cooling process–you want the pan to be high above the countertop so air can circulate all around as the cake cools.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
You can make superfine sugar by grinding granulated sugar in a food processor or clean coffee grinder
Simple to make, and the frosting was delicious, although there was a bunch extra. Didn't have vanilla paste, so used vanilla extract alone, but was still great. Vanila paste would have given some nice vanilla flecks as well. The cake was really nice and fluffy, and the frosting gave it a nice extra layer of flavor.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?