Vanilla Cake with a Fluffy Anise Hyssop Marscapone Frosting



1-3/4 cups all-purpose flour (fluffed and made light before measuring)
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1/2 cup) butter, softened
1-1/4 cup sugar
1 teaspoon vanilla
3/4 cup milk
3 egg whites (about 1/2 cup)


Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans. Combine the flour, baking powder, and salt and sift them together into a small bowl. Set aside. Put the butter and sugar in a mixing bowl, and beat until smooth and well blended. Stir the vanilla and milk together and add to the butter-sugar mixture in two stages alternately with the flour mixture, beating until the batter is well blended and smooth after each addition. In a separate mixing bowl, beat the egg whites until they are stiff but moist. Gently stir one-third of the beaten whites into the batter. Fold the rest of the beaten egg whites in. Divide between the prepared cake pans. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool in their pans for 5 minutes, then turn out of the pans onto a rack to cool completely. Frost with Anise Hyssop Mascarpone frosting (instructions follow).


Anise Hyssop Simple Syrup


1 frosted layer cake

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Thanks for it..Loved it.

Thanks for it..Loved it.