My Secret Recipe for Pound Cake

Name: How to cook My Secret Recipe for Pound Cake - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

cookpad.japan

My Secret Recipe for Pound Cake

I wondered how it would turn out if I adapted the method to make cream puffs to make a pound cake, and I made this fluffy cake with a soft and chewy texture! You can hear the tiny air bubbles in the cake popping as you bite into it! Pick up your ears!

Ingredient

Food ration :

6 servings

100 grams

☆Cake flour

1 tsp

☆Baking powder

70 grams

☆Sugar

Egg

10 grams

Honey

50 grams

◎Milk

20 grams

◎Vegetable oil

1 dash

Vanilla essence

Cooking instructions

* Step 1

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.

* Step 2

Preheat the oven to 170℃. Measure the milk and oil into a small saucepan.

* Step 3

Crack the eggs into a bowl, remove the chalaza, and beat well. Line a pound cake pan with a liner or parchment paper.

* Step 4

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.

* Step 5

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.

* Step 6

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.

* Step 7

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.

* Step 8

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.

* Step 9

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.

* Step 10

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.

* Step 11

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.