Vanilla Dream Cake Recipe and a Giveaway

I’m falling in love all over again….with vanilla, of course.  Especially after having this Vanilla Dream Cake; it’s quite impossible not to fall in love with it, really!  The cake itself is a Vanilla Angel Food Cake infused with Vanilla Blackberry Sage Tea (more on that in just a minute).  The cake is then covered with a smooth, soft and fluffy Vanilla Cream Cheese and White Chocolate Frosting.  Now, I guess you see why I’m in love, right? 



When Singing Dog Vanilla contacted me to try their vanilla products, I couldn't be happier.  They specialized in vanilla and carries many unique vanilla products, such as vanilla coffee, vanilla lip balm, and this Organic Vanilla Blackberry Sage tea.  When I open the container of the tea, the wonderful sweet aroma from the vanilla and blackberry came right through. 



The tea comes with a reusable tea bag too, how thoughtful!  If you are to brew a cup to sip and enjoy, simply use 1 teaspoon of tea leave with 8 oz (1 cup) of boiling water; steep for 3 to 5 minutes and enjoy.



Since I only need 1/3 cup of warm liquid in my cake recipe, I used 1 teaspoon of tea leaves with only 1/3 cup of boiling water so the flavor of the tea is more intense and you can taste the wonderful Vanilla Blackberry Sage Tea flavor in the cake.  The vanilla and blackberry aromas are wonderful and the sage is pretty subtle, which is perfect for this cake.



I've used vanilla bean paste in many of my previously published recipes such as this Classic Crème Brulee and Vanilla Dutch Baby.  As I've explained in those posts that the seeds from the vanilla beans don’t impart lots of flavor, but it’s the pod that carries most of the flavor and fragrance.  Therefore, when a recipe doesn't call for steeping the vanilla bean pod, such as this cake, the Vanilla Bean Paste is the perfect product to use, especially if you are seeking that intense vanilla bean flavor, along with the visibly beautiful vanilla specks.  (See picture below and check out this video from Singing Dog’s website)



Ready to check out how I made this gorgeous Vanilla Dream Cake?  Follow me into the kitchen.



1) Preheat oven to 350 degrees F. In a large mixing bowl, sift 3/4 cup of the sugar with the salt and the cake flour together, set aside.
2) In the bowl of the stand mixer with the whisk attachment, beat the egg whites, tea, and cream of tartar until foamy, about 2 minutes. Then, slowly add the remaining 3/4 cup of sugar. Beat until medium peaks form.
3) Then, beat in the vanilla paste until incorporated.
4) Sift about 1/3 of the flour mixture to cover the top of the egg white mixture. With a spatula, gently fold in the flour mixture. Then, sift in another 1/3 of the flour mixture, repeat until all of the flour mixture is incorporated into the cake batter.
 


5) Carefully pour the batter into an ungreased tube pan and bake for 40 to 45 minutes.
(Click here for more information on the Angel/Tube Cake pan that I used.)
6) Inserted a wooden skewer halfway between the inner and outer wall; the skewer should comes out clean.
7) Cool the cake in the cake pan upside down on a wire rack for at least an hour before removing from pan. (now it’s the perfect time to prepare the frosting)
8) To prepare the frosting: in the bowl of the mixer fitted with the wire attachment, beat the heavy cream and vanilla bean paste on high until stiff peak forms. Transfer to a separate bowl and set aside.



9)  In the same mixer bowl, beat the cream cheese and melted white chocolate together until creamy and well incorporated.
10)  Gently fold the whipped cream into the cream cheese mixture, 1/3 at a time until all incorporated.
11) When the cake is completely cooled, use a knife with a thin and flexible blade to insert between the outer cake mold and the edges of the cake.  Go around to loosen the cake from the mold.  Remove the ring mold.
12) Then, insert the knife between the bottom edges of the cake and the cake base.  Turn the cake around to loosen the cake from the base.



13) Then, insert the knife between the tube and the inner cake edges.
14) Line a cake stand with 4 stripes of parchment paper on the edges.
15) Remove (invert) the cake directly onto a parchment lined cake stand.
16) Frost the cake generously with the frosting. Remove the parchment paper and enjoy.  You’ll have a lovely frosted cake on a clean and neat cake stand.



Pretty simple, isn't it?  My family loves this cake.   It’s soft and pillow-y, definitely a vanilla dream comes true.  The cream cheese in the frosting has the perfect tangy flavor which balanced well with the sweetness from the white chocolate.  Perfect to enjoy with a cup of Organic Vanilla Blackberry Sage tea!



Now, are you really to make this cake at home?  I bet you do.  I have a wonderful giveaway for you today to help you with a step closer.  How about winning a set of Vanilla Blackberry Sage Tea (2 oz) AND the Vanilla Bean Paste (4oz), courtesy of the kind folks at Singing Dog Vanilla!?  And there will be 3 winners.  Aren't you excited?  I certainly am.  Thank you Singing Dog Vanilla for providing the giveaway.  Here’s how to enter.

This Giveaway is now Closed.  All winners were contacted.  Thank you everyone who entered.

To enter the giveaway, simply leave a comment on this post and tell me if you've ever used Vanilla Bean Paste in your recipes.  Please also leave your email address so I can contact you if you are one of the 3 lucky winners.

3 lucky uTry.it readers will win a Vanilla Blackberry Sage Tea AND the Vanilla Bean Paste.  This Giveaway is open worldwide.  Deadline to enter is March 15th by midnight PST. Winner will be selected through Random.org and announce shortly after the giveaway is closed.  Prizes will be shipped out directly by Singing Dog Vanilla.

For extra entries, do any or all of the following (simply leave a separate comment for each extra entry):

1) “Like” Singing Dog Vanilla on their Facebook Page, click here.
2) "Like" uTry.it's Facebook Page, click here.
3) Follow Singing Dog Vanilla on Pinterest, click here.
4) Add me to your Google+ circle here.
5) Share this giveaway on Facebook (with a link back to this post please)
6) Pin a picture from this post onto Pinterest.

Good luck everyone!    






Disclaimer: I received the Singing Dog Vanilla Blackberry Sage Tea and Vanilla Bean Paste free of charge for the purpose of this review. I was not compensated in any other way.  All opinions are 100% my own and always will be.






Vanilla Dream Cake: (Printable Recipe)

Ingredient for the Cake:
1 1/2 cups sugar, divided
1/4 teaspoon salt
1 cup cake flour
12 large egg whites, room temperature
1/3 cup warm strongly brewed tea, I used Singing Dog’s Vanilla Blackberry Sage Tea
1 1/2 teaspoons cream of tartar
1 tablespoon vanilla bean paste

Ingredients for the Frosting:
1 1/2 cups heavy cream
1 tablespoon vanilla bean paste
6 ounces cream cheese, room temperature
4 ounces white chocolate, melted and cooled

To prepare the cake:

Preheat oven to 350 degrees F.  In a large mixing bowl, sift 3/4 cup of the sugar with the salt and the cake flour together, set aside.

In the bowl of the stand mixer with the whisk attachment, beat the egg whites, tea, and cream of tartar until foamy, about 2 minutes.  Then, slowly add the remaining 3/4 cup of sugar.  Beat until medium peaks form.  Then, beat in the vanilla bean paste until incorporated.  

Sift about 1/3 of the flour mixture to cover the top of the egg white mixture. With a spatula, gently fold in the flour mixture. Then, sift in another 1/3 of the flour mixture, repeat until all of the flour mixture is incorporated into the cake batter.

Carefully pour the batter into an ungreased tube pan and bake for 40 to 45 minutes.  Inserted a wooden skewer halfway between the inner and outer wall; the skewer should comes out clean.

Cool the cake in the cake pan upside down on a wire rack for at least an hour before removing from pan.

To prepare the frosting:

In the bowl of the mixer fitted with the wire attachment, beat the heavy cream and vanilla bean paste on high until stiff peak forms.  Transfer to a separate bowl and set aside.  In the same mixer bowl, beat the cream cheese and white chocolate together until creamy and well incorporated. 

Gently fold the whipped cream into the cream cheese mixture, 1/3 at a time until all incorporated. 

To assemble the cake:

Line the cake stand with 4 stripes of parchment paper on 4 corners.  Invert the cake onto the lined cake stand and generously frost the cake with the frosting using an offset spatula.  Remove the parchment paper and serve.