I fondly remember Pound Cake as those in the rectangular aluminium boxes placed together with the ice-cream in the supermarket. I like the cooling bite into the cake when we take them out from the fridge. Came across this Japanese recipe book recently that has a pretty pound cake on the cover and that attract me to try out this recipe.
As usual, it uses the creaming method but there are a couple of interesting method that is used here like – separating the egg yolk and egg white and adding in alternately. And to get the crack in the center, you are suppose to bring out from the oven after the first 5 mins of baking and do a slit across. The 3rd way is to store the cake into a plastic bag when the cake is still lukewarm to retain the moisture in it.
The cake has a delicate texture, full of buttery and the fragrance of vanilla essence. I should have put the cake into the fridge for a while before cutting it.
Fits a 7cm X 17cm X 6.5cm loaf tin
120g cake flour
1/2 tsp baking powder
100g caster sugar
100g unsalted butter
2 eggs (120gm)
1/4 vanilla pod
1. Prepared loaf tin – lined with greaseproof paper or grease it.
2. Separate egg yolk and egg whites.
3. Beat soften butter and vanilla pods till creamy.
3. Add sugar in 3 different rounds till well mixed. Cream till mixture is white and creamy.
4. Add in 1 egg yolk, mix well before adding 1 egg white (in 3 different rounds) till well mixed. Repeat process by adding the balance of egg yolk first followed by adding egg whites in 3 separate rounds.
5. Fold in half portion of the flour, ensure no streaks of flour are seen before adding the balance.
6. Pour batter into loaf tin and level with a spatula.
7. Set oven temperature to 170 degrees and after first 5 mins of baking, bring out and use a knife to slit through the middle (about 5mm depth) before continue to bake for another 35 mins.
8. Remove from oven and leave to cool on a cooling rack.
9. When the cake is cooled to lukewarm stage, put the cake inside a plastic bag (sealed) till it is completely cooled. The reason for doing so is to retain the moisture within the cake.
Recipe Source : 蛋糕。饼干。小点心。