Full question
Hello. Is it possible to cut in half the vanilla layer cake and icing? Without compromise the texture and flavor? Or should I just stick to the original quantities? Also could I switch out the vanilla for coffee flavoring? Like in the coffee walnut layer cake. If so when would I add it in instead of vanilla? Thanks.
Our answer
Nigella's Vanilla Layer Cake With Ermine Icing (from AT MY TABLE) has tender and fine-crumbed sponge layers that are sandwiched and coated with a light and smooth vanilla buttercream. The buttercream is based on a roux paste (and is called a flour or cooked buttercream), which prevents any grittiness in the finished frosting. We are not sure if adding espresso powder to the cake batter will affect the texture of the sponge, but you could add coffee to the ermine icing. For a full quantity of the icing, replace the vanilla extract with 2 teaspoons of espresso powder that have been dissolved in 1 tablespoon warm water.
We are not sure exatly how the cake is to be halved, but you could certainly make a (23cm/9-inch) single layer of cake with half of the cake batter and half of the buttercream to coat the top and sides. We would suggest using one egg and one yolk instead of 1 1/2 eggs and you should be able to halve all the other ingredients. The baking time should be about the same, though a single pan in the oven may mean that the cake will bake a couple of minutes more quickly. A half quantity of the recipe would also, in theory, make a two layers of a 15cm (6-inch) cake and the baking time would likely be 15-20 minutes, but as we have not tried the cake in this form then we are unable to guarantee the results.
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