I have a question about the recipe "Double Vanilla Butter Cake with Chantilly Cream" from Posie Harwood. Posie, I only have vanilla extract (no beans, no paste). Think I should still try this, or hold off? It looks so good!
Merrill is a co-founder of Food52.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
I made this for two separate families last Thursday. I served it with the Chantilly Cream and a raspberry coulis. I was told by both families this was one of the best desserts I have made to date. I used 3 teaspoons of vanillas and no vanilla paste. I recommend making it today!
Yes, I'd definitely make it! It will still be excellent and since there is so much vanilla extract (use 3 teaspoons in your case), it will still be quite flavorful...especially if you make the vanilla whipped cream (just use extract there as well).
A trick borrowed from applesauce cake (only crazier).
Ridiculously Fudgy Brownie Cake
Break the Yom Kippur Fast with Salad
What's New in the Neighborhood
How to Make the Most Authentic Carbonara
The Hits Keep Coming