Ingredients

Butter (softened) 1 cup | 227g

Granulated Sugar 1 ¾ cup | 397g

Egg Whites 6

Flour (All Purpose or cake) 2 ⅓ cup | 397g

Baking Powder 2.5 tsp | 10g

Salt .5 tsp | 10g

MSG .5 tsp | 7g

Bee Pollen 2 tsp | 7g

Toasted Milk powder 2 Tbsp | 17g

Vanilla bean/paste 1 Tbsp | 30g

Whole Milk 1 ⅓ cup | 284

Vegetable Oil ¼ cup | 57g

Equipment

• Stand Mixer or Metal bowl and will power

• Paddle Attachment

• Rubber spatula

• Scale or measuring cups

• Liquid measuring cup

• 3 six inch cake pans or 2 eight inch pans

• Parchment paper

• Oven

• Baking Spray (PAM)

Can I use regular vanilla?

Stronger vanilla flavor requires a higher quality ingredient, either a fresh scraped vanilla bean pod or vanilla bean paste. Both of these ingredients have whole Vanilla seeds. Most Vanilla Extracts are made by soaking vanilla pods in a neutral spirit such as vodka and aging it to promote flavor. The alcohol only extracts small portions of vanillas flavor.

Why does it need Bee pollen?

Bee Pollen has a unique flavor that is naturally earthy, and has vanilla under tones. It helps enhance the flavor of vanilla.as well as bring in a more diverse flavor without overpowering vanillas Delicate Nature.

MSG is Bad for you, why is it in this?

Monosodium Glutamate is a Rich in Flavor Amino Acid, it helps add a depth to a simple flavor profile. And to be clear, MSG is a natural occurring salt fortified amino acid. There are zero studies on humans that show msg to give negative side affects.

What is Toasted milk powder, and how do I make it?

Toasted Milk powder is essentially powdered brown Butter. Imparting a warm, caramelized taste that can elevate a variety of dishes, toasted milk powder contributes a depth of flavor that can make them taste richer and more complex. The Roasting process not only intensifies the flavor but also adds a subtle aroma that enhances the overall sensory experience of the dish.

The Process

1. Pre Heat the oven to 350 Fahrenheit or 176 Celsius.

2. Using a stand mixer fitted with a paddle Attachment, combine the softened butter and sugar together.

3. Starting on a low speed, gently combine the mixture until the loose sugar has clung to the butter and there is no risk of it flying out of the bowl.

4. Increase the mixer to high speed, and let it beat for 8-10 minutes. Looking for the sugar to be somewhat absorbed into the butter, to be fluffier in texture, as well as the butter to have gone a pale white color.

5. Scrape the bowl fully, and mix for an additional 30 seconds to ensure any leftover clumps are combined.

6. With the mixer on medium-high speed slowly stream in the egg whites about 2 table spoons at a time. Giving the batter a 10-20 second mix between each egg white.

7. After the 3 egg white has been added stop the mixer and scrape the bowl and paddle down to loose any unincorporated sugar globs.

8. Repeat step 6 until the remaining egg whites are combine. Turn the mixer off and re scrape the bowl to ensure that its fully combine.

9. Using the back of a spoon, mortar-n-pestle, or spice grinder crush the bee pollen.

10. Add the pollen dust to a bowl with the flour, baking powder, salt, MSG, and toasted milk powder. Stir with a fork till combine and optionally send through a mesh sieve to remove any clumps.

11. In a wet measuring cup/ pitcher combine the Vanilla paste, Milk, and oil, stir till combine and set aside.

12. With the stand mixer off add half of the dry ingredients to the mixing bowl.

13. Turn the mixer on low and slowly stream in the wet mixture over the course of 30 seconds.

14. Once the wet mixture is added, turn off the mixer and add the remaining dry ingredients.

15. Turn the stand mixer back on and mix till just barley combine, about 30 seconds to a minute.

16. Turn off the mixer and scrape the bowl with a rubber spatula, ensuring there are no dry or wet clumps left over.

17. Spray 3 six inch cake pans with a PAM spray or baking spray. Then line the bottoms with parchment paper circle cut outs.

18. Divide the batter evenly between the pans. Smoothing batter out with the back of a spoon, and giving the cake tins a few taps on the counter to release any air pockets.

19. Move the Pans to the center rack in the pre heated oven and bake. For a standard oven bake for 30-38 minutes or till a toothpick inserted into the center comes out clean. Reduce time to 28 minutes for convection oven.

20. Cool cake on a wire rack in pan for a minimum of 45 minutes before turning out of the pan. Do not place cakes in the fridge, they will dry out.

21. Frost the cakes once cool. Alliteratively you can cover cakes in plastic wrap or a Ziplock and freeze for up to a week.