Food photography by Bree-Ann Merritt Photography Design
I made this cake with organic vanilla bean, which requires an extra step of
steeping the vanilla bean into the milk for the cake. I think the extra step is totally worth the true vanilla flavour it provides, but if you’re in a time crunch just using organic vanilla extract works fine too.
You will need… 
- 2 cups pastry flour
- 2 tsps baking powder
- 1 tsp salt
- 3 large eggs
- 1 cup canola oil
- 1 cup skim milk
- 1 1/2 cups sugar
- 2 vanilla beans
- Organic vanilla extract (1 tsp)
- 1/2 tsp cinnamon
First preheat your oven to 350 degrees Celsius. For a cake, use a few drops of canola oil wipe the entire pan and then flour it to prevent the cake from sticking. If making cupcakes place large muffin cups in each tray cup.
Before you prepare the batter, you will need to infuse the milk with the vanilla beans. In a sauce pan, add your milk. Place vanilla beans on a cutting board, use a knife and scrape the vanilla beans length wise to expose the beans inside. Place them in the pot with the milk on low heat, and bring to a very low simmer. Keep the milk simmering for another 5 minutes, then remove from heat and let cool.
Now prepare the batter…
In a large bowl combine eggs, sugar and canola oil. In a separate bowl combine flour (spoon flour into measuring cup until over flowing. Then scrap the top off to level the cup), baking powder and salt. Add dry ingredients into the large bowl and combine. Add milk, vanilla extract and cinnamon and combine until smooth.
NOTE: The batter will be very thin! This is exactly what you want. Pour the batter into the baking pan or muffin pan. Bake for 16-20 minutes.
Dust top will cinnamon and icing sugar. Enjoy!
Makes 18 cupcakes or a 13 x 9 inch cake.