The history and origin of vanilla cake
Vanilla cake is one of the most classic and recognized desserts in world pastry. Its origin dates back to ancient times, when vanilla was a precious and exclusive ingredient, used mainly in Europe and America to flavor various sweets. Although vanilla cake as we know it today has its roots in European cuisine, especially in France and Spain, its preparation has spread and adapted throughout much of Latin America, where it has received different names and variants depending on the country.
In Mexico and Central America, for example, vanilla cake is simply known as "pastel de vainilla" and is usually accompanied with creams, fruits, or nuts. In countries like Argentina and Chile it is also called that, although it is common to find it in versions with more elaborate fillings or decorations. In Colombia and Venezuela, vanilla cake is a staple at celebrations and holidays, and is often decorated with manjar blanco or dulce de leche. This versatility and adaptation demonstrates the popularity and cultural roots of this sweet throughout the continent.
This cake represents a symbol of simplicity and traditional flavor, which has transcended borders and generations, remaining present in the gustatory memory of many Latin American families.
How to prepare Vanilla Cake
Ingredients:
Butter, sugar, eggs, flour, milk, baking powder, vanilla, and nuts.
Preparation:
Cream the butter and sugar, add eggs and beat.
Add flour, milk, and baking powder.
Add vanilla and nuts.
Place in a greased and floured pan.
Bake at 350 degrees until the top of the cake springs back when touched.
