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The perfect poundcake without failure

The perfect poundcake without failure
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There are three to four recipes for pound cakes, but the most commonly used method is
It is a cream method that is made by putting sugar in soft butter and collecting air.
The recipe I’m going to introduce to you today is made with the cream method.

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Recipe
PRE TIME: 20 min
COOKING TIME: 50 min
TOTAL TIME: 1 hr 10 min
4 SERVING
Ingredients:
  • 3.5 oz. Unsalted butter
  • 3.17 oz. Caster sugar
  • 3.5 oz. Egg
  • 3.5 oz. Cake flour
  • 0.5 tsp. Baking powder
  • 1 oz. Heavy cream
  • 1/4 tsp. Salt
  • 1 Piece Vanilla bean
Directions:
1
Add sugar 3 ~ 4 times to butter at room temperature, increase the volume by 1.5 times, and whip until the color of butter turns white. It's good to add salt at this time. (Salt is usually grainy, so when you add it later, you can feel the salty taste.)
2
Divide the eggs at room temperature 10 times and add them gradually while you whip the butter so that the batter is not separated and creamy emulsified.
3
Add the cake flour, baking powder, and vanilla bean seed and fold with a spatula.
4
Add the heavy cream at room temperature and fold until the batter becomes smooth.
5
Put the batter in the greased mold, concave the center with a spatula and bake at 71 °F/160 °C for 50 minutes. (Unox oven)
6
Take the pound cake out of the mold and cool them in a cooling net.
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