azcomputerguru
002a3ff69b
- Added fresh radio show prep HTML (April 18, 2026 broadcast) - Created vanilla cake recipe HTML for web publishing - Removed guru-rmm submodule (migration incomplete, needs gururmm repo) Machine: Mikes-MacBook-Air.local Timestamp: 2026-04-19 08:09:00 Co-Authored-By: Claude Sonnet 4.5 <noreply@anthropic.com>
295 lines
11 KiB
HTML
295 lines
11 KiB
HTML
<!DOCTYPE html>
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<html lang="en">
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<head>
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<meta charset="UTF-8">
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<meta name="viewport" content="width=device-width, initial-scale=1.0">
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<title>Best Vanilla Cake - Stays Moist 4 Days!</title>
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<style>
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* {
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margin: 0;
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padding: 0;
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box-sizing: border-box;
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}
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body {
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font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, 'Helvetica Neue', Arial, sans-serif;
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line-height: 1.6;
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color: #333;
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background: #f5f5f5;
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padding: 20px;
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}
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.container {
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max-width: 900px;
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margin: 0 auto;
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background: white;
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padding: 40px;
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border-radius: 8px;
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box-shadow: 0 2px 10px rgba(0,0,0,0.1);
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}
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h1 {
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color: #2c3e50;
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margin-bottom: 20px;
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font-size: 2.5em;
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border-bottom: 4px solid #3498db;
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padding-bottom: 15px;
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}
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.rating {
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color: #f39c12;
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font-size: 1.2em;
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margin-bottom: 15px;
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}
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.intro {
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font-size: 1.1em;
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color: #555;
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margin-bottom: 30px;
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line-height: 1.8;
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}
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.meta {
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display: flex;
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gap: 30px;
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margin: 30px 0;
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padding: 20px;
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background: #ecf0f1;
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border-radius: 5px;
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}
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.meta-item {
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text-align: center;
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}
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.meta-label {
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font-weight: bold;
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color: #2c3e50;
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display: block;
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margin-bottom: 5px;
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}
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h2 {
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color: #2c3e50;
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margin-top: 40px;
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margin-bottom: 20px;
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font-size: 1.8em;
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border-bottom: 2px solid #3498db;
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padding-bottom: 10px;
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}
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h3 {
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color: #34495e;
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margin-top: 25px;
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margin-bottom: 15px;
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font-size: 1.3em;
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}
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ul, ol {
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margin-left: 25px;
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margin-bottom: 20px;
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}
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li {
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margin-bottom: 10px;
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}
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.ingredients {
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background: #f8f9fa;
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padding: 25px;
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border-radius: 5px;
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border-left: 4px solid #3498db;
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}
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.note {
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background: #fff3cd;
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border-left: 4px solid #ffc107;
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padding: 15px;
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margin: 20px 0;
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border-radius: 4px;
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}
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.note strong {
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color: #856404;
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}
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.step {
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margin-bottom: 20px;
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padding-left: 15px;
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}
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.step strong {
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color: #2980b9;
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}
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.footer {
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margin-top: 40px;
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padding-top: 20px;
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border-top: 2px solid #ecf0f1;
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font-size: 0.9em;
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color: #7f8c8d;
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}
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@media print {
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body {
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background: white;
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padding: 0;
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}
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.container {
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box-shadow: none;
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padding: 20px;
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}
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}
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</style>
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</head>
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<body>
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<div class="container">
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<h1>My Best Vanilla Cake - Stays Moist 4 Days!</h1>
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<div class="rating">★★★★★ 4.96 from 1468 votes</div>
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<div class="intro">
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<p>Your classic vanilla butter cake but with Japanese techniques applied for the most plush, soft and moist yellow cake like you've never had before. This <strong>professional bakery style cake stays fresh and moist for 4 days</strong> — that's unheard of!</p>
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<p>This is THE Vanilla Cake recipe for all occasions — from layer cakes to birthday cakes, Victoria Sponge to strawberry shortcake ... the possibilities are endless.</p>
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</div>
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<div class="meta">
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<div class="meta-item">
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<span class="meta-label">Prep Time</span>
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20 mins
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</div>
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<div class="meta-item">
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<span class="meta-label">Cook Time</span>
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30 mins
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</div>
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<div class="meta-item">
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<span class="meta-label">Cooling</span>
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2 hrs
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</div>
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<div class="meta-item">
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<span class="meta-label">Servings</span>
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10 - 12
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</div>
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<div class="meta-item">
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<span class="meta-label">Calories</span>
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339cal
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</div>
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</div>
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<h2>Ingredients</h2>
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<div class="ingredients">
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<h3>Cake</h3>
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<ul>
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<li>2 cups plain / all purpose flour</li>
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<li>2 1/2 teaspoons baking powder</li>
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<li>1/4 tsp cooking salt</li>
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<li>4 large eggs (at room temperature)</li>
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<li>1 1/2 cups caster / superfine sugar</li>
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<li>115g / 1/2 cup unsalted butter</li>
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<li>1 cup milk (full fat)</li>
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<li>3 tsp vanilla extract</li>
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<li>3 tsp vegetable or canola oil</li>
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</ul>
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<h3>Vanilla Buttercream</h3>
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<ul>
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<li>225g / 2 sticks unsalted butter (softened)</li>
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<li>500g / 1 lb soft icing sugar / powdered sugar (sifted)</li>
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<li>3 tsp vanilla extract</li>
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<li>2 - 4 tbsp milk (to adjust thickness)</li>
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</ul>
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</div>
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<h2>Instructions</h2>
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<h3>Preparation</h3>
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<ol>
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<li><strong>Preheat oven</strong> to 180°C/350°F (160°C fan) for 20 minutes before starting the batter. Place shelf in the middle of the oven.</li>
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<li><strong>Grease</strong> 2 x 20cm / 8" cake pans with butter, then line with parchment / baking paper.</li>
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</ol>
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<h3>Combine Dry Ingredients</h3>
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<ol>
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<li><strong>Whisk</strong> flour, baking powder and salt in a large bowl. Set aside.</li>
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</ol>
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<h3>Beat Eggs Until Aerated</h3>
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<ol>
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<li><strong>30 sec beat:</strong> Beat eggs for 30 seconds on speed 6 of a Stand Mixer fitted with a whisk attachment, or hand beater.</li>
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<li><strong>Slowly add sugar:</strong> With the beater still going, pour the sugar in over 45 seconds.</li>
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<li><strong>Triple volume:</strong> Then beat for 7 minutes on speed 8, or until tripled in volume and white.</li>
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</ol>
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<h3>Finish Cake Batter</h3>
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<ol>
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<li><strong>Heat Milk-Butter:</strong> While egg is beating, place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter (or use stove).</li>
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<li><strong>Gently add flour:</strong> When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds. Add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 - 10 sec until the flour is just mixed in. Once you can't see flour, stop straight away.</li>
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<li><strong>Combine milk, vanilla & oil</strong> - Pour hot milk, vanilla and oil into the now empty flour bowl.</li>
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<li><strong>Lighten with some Egg Batter:</strong> Add about 1 1/2 cups (2 ladles or so) of the Egg Batter into the Milk-Butter. Use a whisk to mix until smooth - you can be vigorous here. Will look foamy.</li>
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<li><strong>Slowly add milk:</strong> Turn beater back on Speed 1 then pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.</li>
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<li><strong>Scrape and final mix:</strong> Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds - batter should now be smooth and pourable.</li>
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</ol>
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<h3>Bake</h3>
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<ol>
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<li>Pour batter into pans.</li>
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<li><strong>Knock out bubbles:</strong> Bang each cake pan on the counter 3 times to knock out big bubbles.</li>
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<li><strong>Bake</strong> 30 minutes or until golden and toothpick inserted into centre comes out clean.</li>
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</ol>
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<h3>Cool & Frost</h3>
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<ol>
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<li><strong>Turn out & cool:</strong> Remove from oven. Cool in cake pans for 15 minutes, then gently turn out onto cooling racks. If using as layer cakes, cool upside down - slight dome will flatten perfectly.</li>
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<li><strong>Frost:</strong> Once cake layers are fully cool, top with frosting of choice, or cream and fresh berries or jam.</li>
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</ol>
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<h3>Vanilla Buttercream</h3>
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<ol>
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<li>Beat butter with paddle attachment in stand mixer for 3 minutes on high until it changes from yellow to almost white, and it becomes fluffy and creamy.</li>
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<li>Add icing sugar / powdered sugar gradually in 3 lots, beating slowly (to avoid a powder storm) then once mostly incorporated, beat on high for a full 3 minutes until fluffy.</li>
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<li>Add vanilla and milk, then beat for a further 30 seconds. Use milk only if needed to make it lovely and soft but still holds its form (eg for piping). Use immediately.</li>
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</ol>
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<div class="note">
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<strong>To Ensure Success:</strong>
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<ol>
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<li>Read recipe from start to finish before starting</li>
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<li>Make sure your baking powder is not past its expiry</li>
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<li>Fresh eggs make the cake rise properly (old eggs don't aerate as well)</li>
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<li>Work in order of steps per recipe</li>
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<li>Don't incorporate add-ins like funfetti or blueberry (they sink)</li>
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<li>Once you start, keep going until it's in the oven. Do not at any point leave batter sitting around - bubbles will subside!</li>
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</ol>
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</div>
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<h2>Key Tips</h2>
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<div class="step">
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<strong>Room Temperature Eggs:</strong> Important for best rise. Quick way to warm up fridge cold eggs - place in a large bowl, cover with warm tap water (just warm, not hot), leave for 5 minutes. Wipe dry, then use.
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</div>
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<div class="step">
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<strong>Hot Milk:</strong> Must be used hot. Do not let milk bubble and boil (foam is ok). Don't heat ahead and let cool before using.
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</div>
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<div class="step">
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<strong>Oil:</strong> Just 3 teaspoons makes a noticeable difference to the tenderness of the crumb AND keeps the crumb moist for days.
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</div>
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<div class="step">
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<strong>Storage:</strong> Frosted or wrapped unfrosted cake keeps perfectly for 4 days (practically like freshly made). Still good on Day 7 but a bit less moist. Keeps better if frosted because it seals the moisture in. Can stay out on counter unless it's hot. Keeps in freezer for 3 months.
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</div>
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<h2>Nutrition (per slice)</h2>
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<p>Calories: 339cal | Carbohydrates: 51g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 91mg | Sodium: 97mg | Potassium: 190mg | Fiber: 1g | Sugar: 31g | Vitamin A: 434IU | Calcium: 90mg | Iron: 2mg</p>
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<div class="footer">
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<p>Recipe adapted from RecipeTin Eats | Author: Nagi</p>
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<p>Original recipe: <a href="https://www.recipetineats.com/my-best-vanilla-cake-stays-moist-4-days/">recipetineats.com</a></p>
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</div>
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</div>
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</body>
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</html>
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