contact us

Camp Office: 1 (705) 762-5333
Fax: 1 (705) 762-8083
Email: office@beaconbiblecamp.com


Camp Location and Mailing Address:
4488 Southwood Road
Torrance, ON POC 1MO

 

Visit our contact page for maps, staff contact information and more!

Name *
Name
Phone
Phone
 

4488 Southwood Road
Torrance, ON, P0C 1M0
Canada

(705) 762-5333

Beacon Bible Camp is a non-profit organization that exists to provide an adventurous Christian camping experience where people, particularly youth, can be encouraged to respond to the gospel of the Lord Jesus and to grow in their Christian life.

What's Cooking? Back to the Basics

Blog

What's Cooking? Back to the Basics

Elisa Best

Hello baking friends!

While considering what recipe to share for this post, I started brainstorming for what I thought would be the most interesting or mouth watering recipe that I have. However, as a baker, I realized that the recipes I really love to collect from friends are the “basics”: the ones where someone has taken a classic recipe and made it their own. So from one baker to another, here is the recipe that my notebook automatically opens up to, tried and true: the humble vanilla cake. 

To me, the “secret ingredient” in this recipe is the browned butter. Simply put unsalted butter in a light coloured saucepan and cook it on medium heat until brown, stirring frequently. The milk solids separate from the fat and brown up, giving the butter a “nutty” flavour. Near the end it’s easy to burn it so be careful! Let the butter cool to room temperature before using it in the cake. 

Brown Butter Vanilla Cake:

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 3/4 cup unsalted butter browned, room temperature
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 3 large eggs room temperature
  • 1 vanilla bean  (or 1 ½ tsp vanilla extract) 
  • 1 cup milk room temperature


Method: 

  1. Preheat oven to 350F. Grease and flour two 8" cake rounds and line with parchment.
  2. In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
  3. Using a stand mixer fitted with a paddle attachment, cream browned butter and sugars on med-high until pale and fluffy (approx. 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
  4. Alternate adding flour mixture and milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporate after each addition.
  5. Bake for 45 minutes or until a toothpick inserted into the center comes out mostly clean.
  6. Place cakes on wire rack to cool for 10 minutes then turn out onto wire rack and cool completely.