Vanilla- Basil Cake

Author: Dini from Giramuk's Kitchen
Adapted from Sweetapolita
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  • 4 large eggs separated, at room temperature
  • 3 1/2 cups sifted cake flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter at room temperature
  • 2 cups granulated sugar divided
  • 2 teaspoons pure vanilla extract
  • 1 cup milk at room temperature
  • 1/4 teaspoon cream of tartar
  • 3 tbsp chopped Basil


  • Preheat oven to 350°F/180°C.
  • Line a 2 - 9x 11 jelly roll pan OR Line 3 x 8inch pans with parchment paper, and grease and flour it (if needed).
  • Separate the eggs, being careful not to get any yolk into the white. Cover the egg whites for later on in the recipe.
  • Sift the Flour, salt, and baking powder in a bowl. Stir through the Chopped Basil through the flour.
  • Beat the butter and about 1 1/2 cups of sugar on medium high until mix is fluffy .
  • Add the yolks one at a time. Scrape down the sides of the bowl and make sure it is all mixed well.
  • Add the vanilla and beat the mix again until combined.
  • With the mixer on low, add the flour and milk alternately in 3 additions, ending with the flour.
  • In a clean bowl whisk the eggwhites until foamy. Add the rest of the sugar (about 1/2 cup)and whisk the eggwhites until stiff peaks form.
  • Gently fold in about 1/4 of the egg white mix into the cake batter. Then fold in the rest of the egg whites until completely incorporated - be careful not to deflate the batter.
  • You can divide the batter equally into 3- 8inch pans or 2 -9x 11 inch pans.
  • Smoothen the top of the batter to make sure they are evenly spread.
  • Bake in the preheated oven for about 25 minutes for the round cake pans OR about 15 minutes in the 9x 11 pans - OR until an inserted toothpick comes out clean.
  • Cool the cake for about 10 minutes and turn out the cake onto a wire rack and cool it completely.
  • Rosie suggests putting the cakes (wrapped in plastic) in the fridge to make frosting easier.
    For the Faux Fish Fingers
  • Once they are cooled and chilled I cut the browned edges of the cake and cut it into 1 inch strips and then again to 3 inch pieces. Yielding about 27 cake pieces.