I was quite set to do a pound cake since begining of this week and not any fanciful one, just the good old vanilla pound cake, 2 objective to meet – to use Vanilla Bean Paste my dear fren got for me and also to see the performance of the beaterblade for the creaming method. But I understimate my loaf tin and the pound cake ended up too short 😦
The close-up shot of the BeaterBlade, the sides of the blade is not level to the surface, the blade is is tilted at probably 15 degrees.. The entire blade is made of plastic but those sturdy type. I’ve no problem fitting the BeaterBlade to the KA, it fits well.
The wiper blade which scrapes the sides and bottom of bowl while it mixes. In the begining, you will hear some squeaking sound but once the butter is soften then it’s alright.
With very limited space in the mixing bowl, this is the best shot I could take, look at how close the wiper blade is close to the mixing bowl wall.
This is creaming of 100g butter, the butter stays at the bottom of bowl instead of sticking to the mixing bowl wall.
How it looks like after adding sugar and eggs, I do feel that the batter is more evenly mixed than before and it took a shorter time as the batter doesn’t stick to the sides. Till now, I need not stop the machine to scrape down the side of the bowl. I have also use the machine to fold in the flour using the stir speed and have to say that it really fold much better, most of the time at the end of the folding session using the normal flat beater, you will find at least 1/4 of the flour not fold in properly. But this beaterblade really cut down that, I merely use the spatula to do a check and everything is incorporate nicely.
The traditional way of preparing pound cake is 1lb butter, 1lb flour and 1lb sugar but there are now variations to the proportion, to each own liking. I like this vanilla pound cake – the butter fragrant and also the vanilla bean paste is satisfying! Williams Sonoma’s recipes have not fail me so far.
310g plain flour
1/2 tsp baking powder
1/4 tsp salt
250g unsalted butter
300g caster sugar
4 large eggs
1/2 tbsp vanilla extract
1. Preheat an oven to 170°C. Lightly grease one 21.5 X 11.5cm loaf tin.
2. In a bowl, whisk together the flour, baking soda and salt until blended. In the bowl of an electric mixer, beat together the butter, sugar, vanilla extract on medium to medium-high speed until light and fluffy.
3. Add the eggs one at a time, beating well after each addition until just blended.
4. Sprinkle half of the flour mixture over the egg mixture and stir until both are just incorporated. Then sprinkle with the remaining flour mixture and stir until evenly distributed.
5. Pour the batter into the prepared pan and tap gently on the counter to even out and settle the ingredients.
6. Bake until a toothpick inserted into the center comes out clean, about 30 minutes
7. Transfer the pan to a wire rack and let cool for 15 minutes.
8. Run a thin knife around the inside of the pan, invert the cake onto the rack and lift off the pan.
Recipe adapted from Williams Sonoma – Cakes : Fillings & Frosting