The water bath that you cook the cake in is called a Bain Marie. It used for baking delicate foods that need a constant gentle heat. It will prevent this cake from burning, drying out or curdling.
The cake is very puffy and soft when it comes out of the oven but subsides and sets as it cools.
If you keep the scraped out vanilla pod covered with a couple of cups of caster sugar in a sealed jar and leave it for a week, the sugar will become infused with the aroma and flavor of vanilla. Vanilla sugar is great to use to flavor desserts instead of essence.
Eat all sweet, sugary treats in moderation. A little bit of sweetness can make you feel good, but don’t overdo it! Desserts are best as a treat, never a habit.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.