pound cake
Butter 100g | Eggs 100g |
Powdered sugar 100g (I use 65g) any more will be sweet | Cake flour 100g |
Baking powder 3g | Natural Vanilla Pod 1 root (seed) |
Step 1
Prepare all raw materials:Step 2
Wait for the butter to soften, beat the two eggs, spread a layer of butter on the mold for easy release, and put the piping bag into a tall cup.Step 3
Split the vanilla pod lengthwise, scrape out the seeds with the back of a knife and add them to the butter, beating at low speed evenly.Step 4
Then beat at high speed for 1 minute, the butter will obviously increase in color and turn white.Step 5
Add half of the powdered sugar and continue beating for 2 minutesStep 6
Add the remaining powdered sugar and beat on high speed for 2 minutesStep 7
The whipped butter becomes larger in size, turns white, and has a texture that is soft, shiny, and creamy.Step 8
Add the egg mixture to the whipped butter in four batches, starting with more and then adding less.Step 9
If you want a richer flavor, you can add 3g of homemade vanilla extract after adding the last egg liquid and beat at high speed for one minute.Step 10
Sift the low-gluten flour + baking powder into a bowl at one timeStep 11
Just like the chiffon cake, stir in method 28 until the flour is particle-free. The number of stirs should be more than 60 times. I counted 80 times and it was ready.Step 12
Put the batter into a piping bag and pipe it into the moldStep 13
Smooth the surface so that the sides are high and the middle is low. This will help it grow taller. Then shake the mold several times to remove air bubblesStep 14
Place in preheated oven.Step 15
Immediately after taking out the mold, brush with sugar water.Step 16
Be sure to wait until the oil has returned to the pound cake before slicing it. It tastes better this wayStep 17
Pack the sliced pound cake in a sealed bag and put it in a box as a souvenir. Pound Cake Cooking Tips