This cake is very easy to make. I've had the French Vanilla coffee creamer in the refrigerator for a while now (because I had guests over) but I don't drink coffee very often so I figured I should, I guess...repurpose? this coffee creamer :) The flavour of the cake is amazing. I'm now thinking of trying other creamers to flavour my cakes :)
1 1/2 cup butter (3 sticks), softened at room temperature
3/4 cup granulated sugar
3 large eggs, yolks and whites separated
1 teaspoon real vanilla extract
2/3 cup french vanilla coffee creamer
2 teaspoon vinegar
2 cups self-raising cake flour, sifted
1 teaspoon of salt
1 1/2 cup Icing sugar, sifted
3 -4 tablespoons french vanilla coffee creamer
Preheat the oven to 340F.
Grease and line a cake pan with parchment paper. If using a bundt pan just grease with butter and dust with flour.
Pour the vinegar into the creamer, stir and let it sit.
In a bowl, cream the butter till very soft. Add the sugar and continue to cream with the mixer till light and fluffy.
With the mixer still on, add the egg yolks and then when thoroughly combined add the vanilla and creamer while still mixing.
Turn the mixer to a low speed and add the flour and salt slowly.
With clean beaters whisk, the egg whites to soft peaks.
Using a rubber spatula, gently fold the beaten egg whites into the cake batter.
Pour the batter into the prepared baking pan and bake for 45-50 minutes.
To make the glaze, whisk the ingredients together quickly and thoroughly to remove any lumps.
Remove the cake from the oven and let it sit in the pan on a cooling rack for at least 25 minutes. Gently remove from pan and cool further then drizzle the glaze over the cake before serving.