Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, my secret recipe for pound cake. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
My Secret Recipe for Pound Cake is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. My Secret Recipe for Pound Cake is something which I have loved my entire life. They are fine and they look fantastic.
Butterscotch pound cake, strawberry-cream cheese pound cake: browse top-rated recipes to bake in a Bundt pan. This recipe for the best pound cake ever rises very high above all others thanks to the use of six eggs. Top with confectioners' sugar or glaze.
To begin with this recipe, we have to prepare a few components. You can have my secret recipe for pound cake using 8 ingredients and 16 steps. Here is how you can achieve that.
The ingredients needed to make My Secret Recipe for Pound Cake:
- Prepare 100 grams ☆Cake flour
- Prepare 1 tsp ☆Baking powder
- Prepare 70 grams ☆Sugar
- Take 2 Egg
- Prepare 10 grams Honey
- Get 50 grams ◎Milk
- Get 20 grams ◎Vegetable oil
- Get 1 dash Vanilla essence
Classic Pound Cake - A complete guide on how to make perfect, and delicious Pound Cake! Tips + Tricks and Troubleshooting guide. This classic pound cake is so easy and fool-proof, you can nail it even if you're a baking novice! This is a long post, so you can zip straight down to the recipe below if. Войти.
Steps to make My Secret Recipe for Pound Cake:
- Put the dry ingredients in a heat resistant bowl, and stir with a whisk. Break up any lumps and mix everything up thoroughly. By doing this, you don't need to sift the dry ingredients.
- Preheat the oven to 170℃. Measure the milk and oil into a small saucepan.
- Crack the eggs into a bowl, remove the chalaza, and beat well. Line a pound cake pan with a liner or parchment paper.
- Add the beaten eggs and honey in the center of the dry ingredients, and stir only the center with a whisk. Gradually mix in the flour from the outside edges, and mix altogether.
- Heat the milk and oil in the saucepan. When it comes to a boil, turn off the heat. Pour half of it into the batter and mix. Then pour in the rest of the mixture and mix well.
- Add the vanilla essence, mix, and pour the batter into the pound cake pan. Gently drop the pan from a height of 4-5 cm onto a work surface a few times to remove air bubbles, and put it on a baking tray.
- Bake in a preheated oven at 170℃ for 28 minutes. After 9-10 minutes, take the cake out from the oven, and make a vertical slit in the center.
- Put the cake back into the oven, and keep baking. Insert a toothpick, and if it comes out clean, it's done! Take the cake out from the oven, and gently tap the pan onto the work surface once to remove air.
- Place the cake pan on a cooling rack, and cover the cake with cling film over the pan. When the pan is cool enough to touch, remove the cake, wrap with cling film, and let it cool at room temperature.
- Once it's cooled, it's done! Cut into pieces, and enjoy! If you want to store the cake, cut the cake into slices and cover each piece with cling film.
- If it's possible, after cooling the cake at room temperature, let it sit in the fridge for a whole day to make it more moist and it will be even tastier. Bring it to room temperature before eating.
- I bought the pound cake pan (metal) and a liner from a 100 yen shop.
- Bring the eggs to room temperature before use. Wait until the oven is preheated before you do Step 4 to Step 6, and bake the cake straight away!
- The baking time is set to 28 minutes, but check with a toothpick around 26 minutes. If it comes out clean, it's OK to finish baking.
- Addendum: This cake is moderately sweet with 60 g sugar. It may be as sweet as normal cakes with 70 g sugar. Adjust the amount of sugar to taste!
- Check this recipe for Moist Banana Caketo use up fully ripe bananas. - - https://cookpad.com/us/recipes/151664-moist-banana-cake-with-1-tablespoon-of-vegetable-oil
Despite these early American origins, it's thought that pound cake migrated from Northern Europe. The French lay claim to the pound cake as well, though it's called quatre-quarts or. These pound cake recipes range from classic vanilla to berry-filled and everything in between. Perhaps pound cake feels so lived-in because it's an old recipe with simple ingredients that's been passed verbally from one cook to the next. The real secret to pound cake without leavening agents?
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