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Moist vanilla cake recipe indian. Preheat the oven to 180oc 350ofgrease a bundt cake pan 24 x 8 centimeters 9 12 inch diameter with 3 14 inch high sides with margarine and dust with flour. Thoroughly wash and dry mixer bowl and whisk then beat egg whites and salt on medium high until frothy. Line a 9 diameter cake pan or springform pan with plastic wrap pressing into bottom and leaving generous overhang.
In an electric mixer beat on medium speed the eggs egg yolks and the vanilla extract until obtain a quite creamy mixture. Increase speed to high and gradually add remaining cup sugar in a steady stream. Fit a 1 piece round of cake into pan placing bottom side up.
Add salt and continue to beat until mixture begins to foam about 1 minute. Beat until mixture is thick and pale about 3 minutes. Using an electric mixer beat whole eggs and yolks on low speed for 1 minute.
Using an electric mixer on low speed beat eggs in a large bowl gradually increasing speed to medium high until combined. This cake can be stored in the refrigerator for about 3 to 4 days. This cake can be served as is just dusted with powdered sugar.
Gluten free vanilla birthday cake this versatile cake with a distinct vanilla flavor is a crowd pleaser and sure to become a go to for any festive occasion. Gradually add 12 cup sugar. Dust the top of the cake with caster or powdered sugar.
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