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.
You can make superfine sugar by grinding granulated sugar in a food processor or clean coffee grinder
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
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?