Recipe: Vanilla Pound Cake----Ice Cream-like Taste

Home Cooking Recipe: Vanilla Pound Cake----Ice Cream-like Taste


Please refer to the bottom tips, pound cake, also known as cream cake, a common basic cake. The position of the pound cake in the cake world is like the vanilla ice cream in the ice cream world. The foundation in the foundation, the classic in the classic, the veteran in the veteran! The pound cake originated in the 18th century England. At that time, the pound cake had only four equal materials, one pound of sugar, one pound of flour, one pound of eggs, and one pound of butter. Because each material occupies 1/4 each, it is passed to France, and a similar cake is called a quarter cake. The recipe for this cake comes from "The Cake Teacher of Kojima", because the fermented butter and vanilla pods, combined with the full use of butter, make the cake very delicate. The entrance is instant and even has the taste of vanilla ice cream. The amount of formula is a component of the rabbit's lily pound cake mold, you can adjust the dosage according to the size of your mold.



  1. Return the butter to room temperature until the finger can poke into the butter.

  2. Put the butter in the mixing bowl, the powdered sugar, and the vanilla seeds with a spatula. Change the electric egg beater for five minutes at high speed. The wire of the head of the agitator is drawn on the wall of the basin and stirred at a speed of one second and two weeks.

  3. Stir until the resistance in the pot is reduced. The butter is white and swelled like a cream. The eggs can be poured into the pot four times, each time for two minutes.

  4. After the hair is released, the bottom of the basin is exposed, and the volume of the butter is doubled, which is wet and shiny. The butter basically sticks together into a fluffy creamy shape. If the state is close to liquid, you can cool it with ice water, then remove the ice water and send it for a while to form a cream. At this point preheat the oven 190 degrees.

  5. Sift in flour and baking powder. Enter the knife at two o'clock position, scrape the knife to the eight o'clock position, lift it as much as possible with a large amount of butter paste, and quickly flip the scraper to remove the butter paste. Then, after repeating the stirring for 30 times, the flour basically disappeared, and stirring was continued for 60 times until the gloss of the whole batter appeared.

  6. Put the cake paste into the mold and put it into the preheated oven for 170 minutes and 40 minutes. When roasting for 20 minutes, you can cut the middle of the cake with a knife and water. Please adjust the time and temperature independently according to your mold size.

  7. Syrup is made during the baking of the cake. Heat all the syrup materials in a small pot and boil for a minute or two.

  8. The cake is baked and demoulded, and the surface of the cake is brushed with a syrup before cooling. Be sure to brush all the syrup into the cake, then wrap the plastic wrap in the refrigerator.


1. Use fermented butter to eat better. I used the Issini butter roll and it was very fragrant. The president’s salt-free butter rolls are also great. 2. The butter must be fully softened. Now the temperature is relatively low, you can use a hair dryer to blow the butter a little bit, then use the electric egg beater to send the fastest file. 3. Eggs are heated to 20 to 30 degrees in advance. 4. It is best to add the powdered sugar in two portions. After the first addition, it is sent for dozens of seconds and then added another time. In addition, it is highly recommended not to reduce sugar. Don't lose sugar, don't lose sugar. 5. The butter should be completely dispensed. You can't grasp it according to the time in the book. It will take about five minutes before adding the egg. After each additional egg, it will take about two minutes to join the next time. 6. Eggs must be added in three or four times. If you add too much egg at one time, it is easy to separate the oil and water. 7. The batter of the pound cake must be mixed in place, and the cake paste should be very shiny. According to the stirring method in the book, you can't see the dry powder after about 30 times, and then continue to stir 60 times for a total of 90 times. 8. After baking, you can keep the taste sweet on the day and within a week. Store in cold storage and return to room temperature when eating. If it is kept properly, it can be stored for 20 days.

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