Vanilla Cake For Fresh Anise Hyssop Marscapone Frosting

This is a heavenly summer dessert well worth the time. See separate recipes for my Fresh Anise Hyssop Mascarpone Frosting and Fresh Anise Hyssop Infusion (photo included) on this site.


1 3/4 cup all purpose flour (fluffed and made light before measuring)
2 tsp. baking powder
1/4 tsp. salt
8 tbs. (1/2 c) butter, softened
1 1/4 cup sugar
1 tsp. Vanilla
3/4 cup milk
3 egg whites (about 1/2 cup)

Preheat oven to 350 degrees. Grease and flour 2, 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 the 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 in the rest of the beaten egg whites.
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.
Fill and frost with Anise Hyssop Mascarpone frosting. Decorate with leaves, flowers and candied sprinkles.

Recipe Summary:
Yield: 1 cake
Prep Time: 1 1/2 hours
Cook Time: 30 min.
Rating: 5 of 5 stars

Other recipes by Oakland House Cottages by the Side of the Sea:
Infusion Of Fresh Anise Hyssop And Candied Anise Hyssop Sprinkles
Fresh Anise Hyssop Mascapone Frosting For Vanilla Cake
Lemon Verbena Infusion (a Flavored Simple Syrup)
Blueberry Compote For Lemon Verbena Scented Pound Cake
Lemon Verbena Scented Pound Cake With Blueberry Compote
Gluten Free Granola With Dried Blueberries

Recipe Provided By:
Oakland House Cottages by the Side of the Sea
Brooksville, ME

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