Vanilla Pound Cake

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

Ingredients :
120g cake flour
1/2 tsp baking powder
100g caster sugar
100g unsalted butter
2 eggs (120gm)
1/4 vanilla pod

To do
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。

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About Elyn

The joy of baking is seeing how much people enjoy them. I would love to offer these "joy" to you so drop me a note and we can discuss!
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6 Responses to Vanilla Pound Cake

  1. Small cookie says:

    When I see pound, my thought always goes to Sara Lee’s. So moist and so soft. Now I hardly eat it. Perhaps it was an overdose.

    Yours definitely looks soft too. Care to share recipe. BTW, can I order 1 set of that round mooncake press.

  2. Elyn says:

    Hi Edith, the texture isn’t really like Sara Lee. More moist and soft. Give it a try!

  3. CY says:

    Hi, to make orange pound cake, can I replace vanilla with orange juice?

    Also, have you used your bluesky breadmake to bake a cake. Just got one recently and noticed the manual does not come with recipe.

  4. Elyn says:

    Hi CY. Yes, you could replace the vanilla with orange essence or just orange zest. Orange juice if too little may not have the flavour. No, have not try making a cake with it thou.

  5. CN says:

    Hi tempted to try this cake.. but

    1) where can i buy vanilla pod?
    2) can it be replace with vanilla essence?
    3) if can, how much should i add?

    Thank you.

  6. Elyn says:

    Hi CN, thanks for dropping by. You can buy vanilla pods from Phoon Huat and Sun Lik, it’s not really necessary to use that, you could substitute with vanilla essence – 1/2 tsp.

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