Tag Archives: Pound

Matcha Condensed Milk Pound Cake Recipe

After so many different pound cake recipes, the one I keep coming back for again and again is this condensed milk pound cake. The pound cake is just so light and fluffy compared to many other pound cakes, almost like half pound cake and half sponge cake, if that makes any sense. For today, I tweaked the recipe slightly to include some matcha to make matcha variation of the condensed milk pound cake.

Matcha Condensed Milk Pound Cake

Last time, I used a 9″x5″ Wilton loaf pan to bake the original condensed milk pound cake. This time, I am using a 1.5 quart Pyrex glass loaf pan. The Pyrex pan is slightly smaller at 8″x5″, and the cake needed a slightly longer baking time of 50 minutes instead of 40 minutes with the Wilton pan. You can use whichever loaf pan you own, but the smaller Pyrex pan is a better fit for the pound cake, volume wise.

Matcha Condensed Milk Pound Cake

Matcha Condensed Milk Pound Cake

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Matcha Pound Cake with Adzuki Cream Recipe

Matcha (green tea powder) and adzuki (red bean) is a great match in almost anything you can think off, so of course they are going to be a perfect pair in this matcha pound cake and adzuki cream. For the pound cake, I am using a matcha condensed milk pound cake from my previous post. If you have a great recipe for a matcha sponge cake, you can use that as well. So, let’s dive into this super easy and super delicious adzuki cream.

Matcha Pound Cake with Adzuki Cream

For the cream, we need 100 ml (6 tablespoon + 2 teaspoon) whipping cream and 200 gram anko (red bean paste). You can use store bough anko, or make your own following my recipe. First, whip the cream with a whisk (either hand whisking or with electric mixer should work just as fine) until stiff, then fold in the anko into a uniform mixture.

Matcha Pound Cake with Adzuki Cream

Matcha Pound Cake with Adzuki Cream

Before assembling the cake, it is better if you let the cake chill in the fridge, so I usually bake the cake a day ahead, chill, then assemble the next day. I cut my pound cake into 3 layers, do try to make the three layers to have equal height, I think I need more practice on this myself 🙂 Sandwich a layer of cream in between two layers of pound cake, so from bottom to top is like this: pound cake layer, cream layer (using 1/3 of cream), pound cake layer, cream layer (using 1/3 of cream), and finally pound cake layer. Cover the cake with the remaining 1/3 of cream. To make sure the cream holds better, it is a good idea to chill the assembled cake in the fridge for 2 hours before serving. To be honest, my cake decorating skill sucks big time, so with one cake and one serving of cream, I am sure you can go ahead and decorate your cake with better result.

Matcha Pound Cake with Adzuki Cream

Matcha Pound Cake with Adzuki Cream

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Matcha Pound Cake Recipe | Daily Cooking Quest

Ingredients to bake a matcha pound cake: all-purpose flour, butter, sugar, eggs, salt, and matcha (Japanese green tea powder).

The very first cake I learn to bake is a butter cake. In the US, it is more common to refer to a butter cake as a pound cake. There is never a wrong time to enjoy a good pound cake, with its buttery taste and soft and tender texture in every bite.

This pound cake recipe is the most classic version, using nothing but butter, eggs, sugar, and all-purpose flour. The only update it gets is the addition of matcha (Japanese green tea powder) to give it a new exciting twist, with an elegant green tea flavor and a lovely green color.

(1) Cream butter until fluffy with medium speed. (2) Add sugar to the butter in a thin steady stream. (3) Add eggs, one at a time. (4) Add sifted all-purpose flour, salt, and matcha at lowest speed setting, or fold with a spatula.

(1) Cream butter until fluffy with medium speed. (2) Add sugar to the butter in a thin steady stream. (3) Add eggs, one at a time. (4) Add sifted all-purpose flour, salt, and matcha at lowest speed setting, or fold with a spatula.

Ingredients for a matcha pound cake

Do you know why a pound cake is called a pound cake? It’s because originally, the recipe for this cake calls for 1 pound of each of butter, sugar, eggs, and flour.

We are going to make a half-recipe or half of a traditional pound cake, and we will bake the cake in an 8.5″x4.5″ loaf pan. Most classic pound cake recipes usually will ask you to bake the cake in two 8.5″x4.5″ loaf pans.

We will need these ingredients:

  • 2 sticks (250 gram, or 1/2 lb) unsalted
  • 1/2 teaspoon salt
  • 1 cup (200 gram, or 7 oz) sugar
  • 4 eggs
  • 2 cups (240 gram, or 8.5 oz) all-purpose flour
  • 2 tablespoons matcha (Japanese green tea powder)

Unsalted vs. Salted Butter

I am using unsalted butter because that’s what I usually have in my kitchen. You can also use salted butter too, but remember to omit the salt.

Sugar

I love a slightly less sweet cake, and hence the amount of sugar I use is not 250 gram (1/2 lb), but only 200 gram (7 oz). If you love a sweeter cake, feel free to increase the sugar to 250 gram (1/2 lb) instead.

All-Purpose Flour vs. Cake Flour

If you want a lighter cake texture, you can use cake flour instead of all-purpose flour. Also, if you are a novice baker, or if this is the very first time you are baking a pound cake, using a cake flour usually guarantees a higher success rate to get that light cake texture.

Matcha (Japanese Green Tea Powder)

Depends on the brand of matcha you use, you may end up with a different shade of green. The best ones are usually reserved for tea ceremony, and some sometimes indicate it as such in the packaging. If you don’t know which one to get, I highly recommend giving Maeda-En matcha a try.

The final matcha pound cake batter. Please stop mixing/folding once the flour is incorporated.

The final matcha pound cake batter. Please stop mixing/folding once the flour is incorporated.

Weigh your ingredients with a scale

I know I give the ingredients with a volume (cup) measurement and also a weight measurement. But for a better success rate, I strongly encourage weighing the ingredients with a scale.

Baking needs some precision, and even a cheap scale helps to give a consistent baking results every time, saving you time and money while helping you avoid failed recipes and wasted ingredients.

Just to give an example, the correct way to measure flour by volume is to first fluff/loosen the flour in its container, then use a spoon to scoop into the measuring cup, and finally use a knife to level the flour across the cup.

Unfortunately, most people simply dip their measuring cup into the flour container and scoop out the flour. On average, you will end up with 50% more flour than you need if this is what you do!

The easiest way to avoid this is to simply buy a scale. Even if you will only be baking once a month, having a scale will help tremendously.

Transfer the batter to a lightly greased and floured 8.5"x4.5" loaf pan.

Transfer the batter to a lightly greased and floured 8.5″x4.5″ loaf pan.

Make sure the ingredients are at room temperature

Room temperature has a range between 20-23 Celsius or 70-75 Fahrenheit.

I store my sugar, salt, flour, and matcha in my pantry cupboard, so they are always at room temperature. The only ingredients I need to make sure are at room temperatures are my butter and eggs.

Room temperature butter

To check that your butter is at room temperature, use your index finger to make an indentation. If you can’t create any indentation, it’s still too hard. If the indentation doesn’t keep its shape, it’s too soft. When butter is at room temperature, you should be able to make an indentation, and the shape holds.

Why is room temperature butter so important? It’s because you will be able to cream the butter easily, and you can incorporate the most air into the butter while creaming the butter. Not enough air in butter will lead to a dense cake.

Room temperature eggs

Making sure the eggs are at room temperature will ensure you can incorporate the most air and helps the eggs retain that air once they are mixed into the batter. Again, the idea is to avoid ending up with a dense cake.

Matcha pound cake, just out from the oven.

Matcha pound cake, just out from the oven.

Preparing a pound cake batter

A classic pound cake doesn’t rely on baking powder or baking soda, and thus, it is crucial to be correct and exact when you mix the ingredients. The only thing that determines the success of your pound cake is whether or not you incorporate enough air in the batter.

1. Cream the butter

Using a stand mixer or a hand-held mixer, cream the room temperature butter until it’s light, fluffy, and creamy. Be sure to use a medium speed (at most!), so you can slowly incorporate air into the butter. It should take around 7-8 minutes just to cream the butter.

2. Add sugar

Once the butter is fluffy, add the sugar. Be sure to add sugar in a thin steady stream. Dumping all the sugar at once will deflate the butter while adding them in a thin steady stream will cream the butter and sugar together evenly while adding even more air.

3. Add eggs

Again, we want to make sure we don’t deflate the batter, so be sure to add the eggs one at a time, making sure that each egg is fully incorporated into the batter before adding the next. This usually means around 30 seconds per egg, or until the egg yolk has disappeared, before adding the next egg.

Once the final egg is fully incorporated, stop beating the mixture. Over-beating eggs will make your cake collapse after baking!

4. Add flour, salt, and matcha

Sift together all-purpose flour, salt, and matcha. Do this for 3 times to ensure an evenly distributed matcha. And if possible, sift the dry ingredients into the cake batter.

If you want to keep using your hand-held mixer or stand mixer, be sure to use the lowest speed setting, and only mix until the flour is incorporated, and not any second longer.

If at all possible, use a spatula to fold in the dry ingredients.

It is absolutely important you don’t overwork the gluten in the flour, or you will end up with a tough and dense pound cake.

Using cake flour instead of all-purpose flour can help tremendously to ensure a lighter cake.

Cool the pound cake in its pan for 10 minutes, then run a thin blade to loosen its edges. Remove from the pan and cool to room temperature on a wire rack.

Cool the pound cake in its pan for 10 minutes, then run a thin blade to loosen its edges. Remove from the pan and cool to room temperature on a wire rack.

Baking the pound cake

Oven temperature

Make sure your oven has been preheated to 175 Celsius (350 Fahrenheit) for at least 10 minutes prior to baking the cake. If possible, use an oven temperature so you know you are using the correct temperature.

With the correct temperature, the cake should be fully baked in 70 minutes. If your cake ends up too dry, your oven may be too hot. And if it’s still not done after 70 minutes, your oven temperature may be too low.

Metal vs. glass cake pan

I am using a light color aluminum cake pan. A darker color metal pan usually will bake faster, so be sure to check about 10 minutes earlier for doneness.

If you use a glass pan, you may want to lower the temperature by 25 Fahrenheit. So instead of 350 Fahrenheit, you will want to bake the cake in a 165 Celsius (325 Fahrenheit) oven instead. And you may need to bake the cake longer, for another 10 minutes.

Level the cake batter

Be sure to grease and flour the loaf pan before adding the cake batter. Spread the cake batter evenly in the pan, and all the way to the corners as well. Also, be sure to smooth the top.

Tenting the cake

If during baking, the cake seems to be browning too quickly, feel free to tend the cake by cutting a piece of aluminum foil and place it on top of the cake. Especially during the final 15 minutes of baking.

Use a serrated knife to cut the pound cake into 8 slices.

Use a serrated knife to cut the pound cake into 8 slices.

Serving the cake

Once the cake has finished baking, remove the cake from the oven. Cool the cake in its pan for 10 minutes, then run a thin blade along the edges to loosen the cake, and carefully turn the cake out onto a wire rack to cool.

Pound cake matures over time. So if you are patience, you will be rewarded with a more flavorful cake if you wait until the second or the third day to slice and serve the cake. Store the whole fully cooled cake wrapped in a saran plastic in the fridge prior to slicing and serving.

For longer storage, wrap the cake in several layers of saran plastic and freeze for up to 3 months.

I usually enjoy my pound cake plain, with a glass of black coffee. But if you wish, you can serve your pound cake with some lightly sweetened whipped cream and fresh berries.

I love enjoying my matcha pound cake plain, but feel free to serve with some cream and strawberries.

I love enjoying my matcha pound cake plain, but feel free to serve with some cream and strawberries.

Tips and Tricks

Using a different size pan

You can bake the cake in a 9.5″x5.5″ pan, but the cake will bake faster. Be sure to check on the cake after 45-50 minutes.

Make a marble pattern

If you wish, you can divide the butter, sugar, and egg batter into two. Add only all-purpose flour and salt into the first batter, and then add all-purpose flour, salt, and matcha into the second batter. You can create a marble matcha pound cake using these two different colored batters.

First, pour half of the plain batter into the prepared pan, follow with half of the matcha batter, then again half of the plain batter, and finally, the remaining half of the matcha batter. Swirl with a skewer/chopstick and you should end up with a marbled pattern pound cake.

Separate egg yolks and egg whites for a lighter cake

For a lighter cake, separate the eggs before you begin. Once you beat the butter and sugar, beat in just the egg yolks. Separately whisk the egg whites until stiff peak, then fold the egg whites into the butter, sugar, egg yolk mixture until combined.

Adding baking powder

For an added insurance, you can add 1 teaspoon of baking powder to the dry ingredients. But if you beat the butter, sugar, and eggs properly, you shouldn’t need to resort to adding baking powder for a light pound cake.

If you do everything properly and correctly, and then you add the baking powder, your cake may overflow from the cake pan! So if you really want to add the baking powder, I highly suggest using a 9.5″x5.5″ loaf pan instead. Just be sure to check for doneness earlier.

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Condensed Milk Pound Cake Recipe

Condensed milk pound cake.

What is your favorite everyday cake? Mine is a pound cake or a butter cake. It brings me joy enjoying a slice of pound cake with a cup of a hot tea or hot coffee. And I think learning to bake a perfect pound cake should be the goal of every baker, home bakers included.

I have shared many butter cake and pound cake recipes, from an old-fashioned butter cake and it’s pandan variety, a matcha pound cake, a sake pound cake, and a cream cheese pound cake. Today I am going to share my recipe to bake a lovely condensed milk pound cake.

Ingredients for condensed milk pound cake: cake flour, baking powder, unsalted butter, eggs, sweetened condensed milk, vanilla, salt, and sugar.

Ingredients for condensed milk pound cake: cake flour, baking powder, unsalted butter, eggs, sweetened condensed milk, vanilla, salt, and sugar.

Ingredients for condensed milk pound cake

Let’s start with the ingredients. This recipe needs cake flour, baking powder, salt, unsalted butter, sugar, sweetened condensed milk, vanilla, and eggs.

Homemade cake flour

You can make cake flour using a combination of all-purpose flour and cornstarch.

1 cup cake flour = (1 cup – 2 tablespoon) all-purpose flour + 2 tablespoon cornstarch
or
120 gram cake flour = 105 gram all-purpose flour + 15 gram cornstarch

Sweetened condensed milk

When shopping for sweetened condensed milk, be sure that you are indeed buying sweetened condensed milk and not sweetened creamer. I once almost bought the wrong one since these two very similar products are sitting side-by-side in a grocery store.

My favorite brands for sweetened condensed milk are Eagle Brand and Nestle.

(1) Cream butter and sugar until white and fluffy. (2) Add sweetened condensed milk and vanilla, beat until well mixed. (3) Add eggs, one at a time, beat until well mixed. (4) Sift in cake flour, baking powder, and salt. Use the lowest speed (or a spatula) and mix until just combined.

(1) Cream butter and sugar until white and fluffy. (2) Add sweetened condensed milk and vanilla, beat until well mixed. (3) Add eggs, one at a time, beat until well mixed. (4) Sift in cake flour, baking powder, and salt. Use the lowest speed (or a spatula) and mix until just combined.

Preparing the batter and baking the pound cake

First, preheat the oven to 175 Celsius (350 Fahrenheit) and grease and flour an 8.5″x4.5″ loaf pan.

Sift together cake flour, baking powder, and salt in a mixing bowl. Set aside.

In another mixing bowl, cream together butter and sugar with medium speed until white and fluffy. Add in sweetened condensed milk and vanilla, beat until well mixed. Add eggs, one at a time, and beat until well mixed. Sift in the flour mixture and beat with the lowest speed (or use a spatula) just until you no longer see flour streaks.

Pour the batter into prepared pan, bake for 35-40 minutes, or until a cake tester comes out clean.

Cool the cake in the pan for 10 minutes, then carefully remove from pan and cool on a wire rack to room temperature. Cut into slices and serve.

Pour the batter in a greased and floured 8.5"x4.5" loaf pan and baked at 175 Celsius (350 Fahrenheit) until the cake is golden brown.

Pour the batter in a greased and floured 8.5″x4.5″ loaf pan and baked at 175 Celsius (350 Fahrenheit) until the cake is golden brown.

Serving and storing the pound cake

You can serve the pound cake warm or at room temperature. I usually either serve the cake plain or with some lightly sweetened whipped cream and fresh fruits like berries or peaches.

All pound cake matures and develops better flavor if you let them rest. Patience is a virtue well rewarded when it comes to pound cake. Rest the cake for 1-2 days, and enjoy on the second or third day for the best flavor.

You can store any leftover pound cake in an airtight container for up to 3 days at room temperature and up to 1 week in the fridge. For longer storage, wrap the cake in several layers of saran plastic and freeze for up to 3 months. Thaw frozen pound cake on your kitchen counter without unwrapping for the best result.

Cool the cake on a wire rack. Cut into 8 serving slices.

Cool the cake on a wire rack. Cut into 8 serving slices.

FAQs

Q: Can I use a 9″x5″ loaf pan?
A: Yes. Please use the same temperature and start checking about 5 minutes earlier. The only difference is your cake will be shorter if you use this slightly larger loaf pan.

Q: Can I use a glass pan?
A: I have baked this cake in a Pyrex glass loaf pan. You will need the same baking temperature, but your baking time might take about 5 minutes longer to reach the same doneness.

Q: Can I use all-purpose flour instead of cake flour?
A: You can also use all-purpose flour to bake this cake, but the cake will be slightly denser compared to using cake flour.

Condensed milk pound cake.

Condensed milk pound cake.

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Velvet Cream Cheese Pound Cake Recipe

Velvet Cream Cheese Pound Cake.

I am in love with this pound cake with cream cheese and rum, and I think if you are a pound cake enthusiast, you need to give this velvety cream cheese pound cake a try.

It’s not that much different than baking a regular pound cake, and the addition of cream cheese and rum takes this pound cake to a new height.

Ingredients for velvet cream cheese pound cake: all-purpose flour, sugar, salt, baking powder, unsalted butter, cream cheeese, eggs, rum, and almond extract.

Ingredients for velvet cream cheese pound cake: all-purpose flour, sugar, salt, baking powder, unsalted butter, cream cheeese, eggs, rum, and almond extract.

Ingredients for the cream cheese pound cake

You will need all-purpose flour, sugar, salt, baking powder, unsalted butter, cream cheese, eggs, rum, and almond extract.

My favorite rum for this cake is either Myers’s Rum or Captain Morgan Rum.

If you don’t have almond extract, you can replace it with a teaspoon of vanilla extract.

Everything at room temperature

I think the most important tip I can give is to make sure all the ingredient is at room temperature.

So if you know you are going to bake a pound cake, take out the butter, cream cheese, and egg from the fridge and let them sit for a while.

I find that this goes a long way to making sure you get a perfect batter.

(1) Beat butter and cream cheese until light and fluffy. (2) Add salt, sugar, all-purpose flour, and baking powder. Beat until combined and stiff. (3) Add rum, almond extract, and eggs, one at a time. (4) The final batter should be light and fluffy.

(1) Beat butter and cream cheese until light and fluffy. (2) Add salt, sugar, all-purpose flour, and baking powder. Beat until combined and stiff. (3) Add rum, almond extract, and eggs, one at a time. (4) The final batter should be light and fluffy.

Prepare the cake batter and bake the cake

Start by preheating the oven to 165 Celsius (325 Fahrenheit). Grease and flour a 9″x5″ loaf pan.

Beat butter and cream cheese in a mixing bowl until very light and fluffy.

Add salt, sugar, all-purpose flour, and baking powder. Beat again until well combined. Don’t worry if the batter becomes stiff.

Add rum, almond extract, one egg, and beat well. Continue adding one egg at a time and beat well with each addition of egg. The finished batter should be very light and fluffy.

Pour the batter into the prepared loaf pan, and bake in the preheated oven for 1 hour.

After one hour, use a piece of aluminum foil to tent the cake, then bake it again for another 30 minutes. Total baking time from start to finish is 90 minutes.

(Left) Pour the cake batter into a 9"x5" loaf pan. (Right) Bake until the cake is golden brown.

(Left) Pour the cake batter into a 9″x5″ loaf pan. (Right) Bake until the cake is golden brown.

The reason for tenting a cake

When a cake needs a long baking time, it generally helps if you tent the cake in the middle of the baking process. Tenting helps ensure that the top of the cake won’t get browned too much.

To tent a cake, cut a piece of aluminum foil large enough to cover the cake pan. When a recipe specifies that it is time to tent the cake, place this piece of aluminum foil on top of the cake pan.

For this recipe, I tent my cake at 60 minutes mark, and my total baking time is 90 minutes.

Let the cake cool completely on a wire rack before slicing and serving.

Let the cake cool completely on a wire rack before slicing and serving.

Serving and storing the pound cake

After the cake is out from the oven, let it sit in its pan on a wire rack for 10 minutes. Then, gently remove the cake from the pan and let it cool completely on a wire rack.

You can then cut the cake into serving slices and serve. I love enjoying my pound cake plain, but I won’t say no to a dollop of your favorite berry preserves over the cake.

You can store any leftover pound cake in an airtight container for up to 3 days at room temperature and up to 1 week in the fridge.

You can also freeze the cake for long-term storage. Wrap the cake in several layers of saran plastic and freeze for up to 3 months. Thaw frozen pound cake on your kitchen counter without unwrapping for the best result.

You can serve the pound cake plain, or with your favorite berry preserves.

You can serve the pound cake plain, or with your favorite berry preserves.

Other pound cake recipes to try

If you are a pound cake lover, you may want to give my other pound cake recipes a try.

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Salted Egg Yolk Pound Cake Recipe

Salted Egg Yolk Pound Cake.

Most people buy salted egg yolks to prepare Chinese mooncakes, but if you have extra salted egg yolks and wonder what you can do with them, then I have a lovely pound cake recipe to share with you today. 🙂

This recipe should be easier to perfect than most pound cake recipes since it doesn’t require the step to cream butter and sugar, which is where most people stumble and end up with a not so perfect pound cake.

Plus, the addition of salted egg yolks gives the pound cake the umami magic, turning this cake into a delectable one that you can and should serve for special occasions.

Ingredients for salted egg yolk pound cake: eggs, sugar, melted butter, all-purpose flour, cornstarch, baking powder, salt, and salted egg yolks.

Ingredients for salted egg yolk pound cake: eggs, sugar, melted butter, all-purpose flour, cornstarch, baking powder, salt, and salted egg yolks.

Ingredients for salted egg yolk pound cake

We need eggs, sugar, unsalted butter, all-purpose flour, cornstarch, baking powder, salt, and salted egg yolks.

Where can I buy salted egg yolks?

I usually buy these in an Asian grocery store near the egg sections.

There are raw salted duck eggs, cooked salted duck eggs, and cooked salted duck egg yolks. I use the cooked salted duck egg yolks for this recipe, so be sure to buy the right version.

(1) Beat eggs and sugar until pale and glossy. (2) Add melted butter and mix until fully incorporated. (3) Add all-purpose flour, cornstarch, baking powder, and salt. (4) Fold in grated salted egg yolks.

(1) Beat eggs and sugar until pale and glossy. (2) Add melted butter and mix until fully incorporated. (3) Add all-purpose flour, cornstarch, baking powder, and salt. (4) Fold in grated salted egg yolks.

Can I make homemade salted egg yolks?

Yes. You will need two cups of kosher salt and four egg yolks, preferably duck eggs, though you can also use large-size chicken eggs.

Line the bottom of a shallow airtight container with half of the salt. Make four indentations using the back of a measuring tablespoon, then carefully nestled in the four yolks. Gently cover the yolks with the remaining salt. Cover the container and rest in the fridge for 48 hours to cure.

After 48 hours, brush the salt from the yolks and discard the curing salt. The salted egg yolks can keep up to 2 weeks in an airtight container.

Since we need cooked salted egg yolks, you can steam the egg yolks for 10 minutes to cook them. They should be crumbly once cooked, just like regular egg yolks.

(1) The cake batter. (2) A 10-inch bundt pan brushed with butter and coated with sugar. (3) Pour the batter into the prepared cake pan. (4) Bake until golden brown.

(1) The cake batter. (2) A 10-inch bundt pan brushed with butter and coated with sugar. (3) Pour the batter into the prepared cake pan. (4) Bake until golden brown.

Step-by-step to bake a salted egg yolk pound cake

Preheat oven to 165 Celsius (325 Fahrenheit). Brush a 10-inch bundt pan with butter and dust with sugar.

In a mixing bowl, beat together eggs and sugar with medium speed until pale yellow and glossy, about 3 minutes.

Reduce the mixer speed to low, stream in melted butter, then turn the mixer speed to medium-high and beat for 2 minutes, or until the butter is fully incorporated.

Sift in all-purpose flour, cornstarch, baking powder, and salt. Use the lowest speed to mix the dry ingredients to the batter. Stop once there is no longer any flour streak.

Add grated salted egg yolk and use a spatula to fold into the batter.

Pour the batter to the prepared cake pan and bake into the preheated oven for 60-70 minutes or until a cake tester comes out clean.

Remove the cake from the oven and cool it in the cake pan for 10 minutes. Gently remove the cake from the pan and cool completely on a wire rack. Cut into serving slices and serve.

Once the cake is at room temperature, cut it into 16 serving slices.

Once the cake is at room temperature, cut it into 16 serving slices.

FAQs

1. Can I replace salted egg yolks with other ingredient?

Yes, you can try using 1/4 cup of grated parmesan. I find that this is the best substitute though I highly recommend sticking to salted egg yolks. 😉

2. Which bundt pan are you using?

I use a 10-inch Calphalon non-stick bundt pan simply because I got it off very cheaply during a big sale for less than $10. It holds about 10 cups of batter. Feel free to use another bundt pan with a more pretty design as long as it can accommodate the same amount of cake batter.

Salted Egg Yolk Pound Cake.

Salted Egg Yolk Pound Cake.

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