Ingredients:
Pound Cake Recipe:
2 eggs (150 grams)
3 tablespoons milk
1 1/2 teaspoon (6 grams) ) pure vanilla extract
1 1/4 cup (150 grams) baking powder
1 teaspoon (4 grams) baking powder
1/4 teaspoon (1 gram) salt
3/4 cup (150 grams) sugar
3/4 cup (170 grams) butter, at room temperature
Instructions:
Pound Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the baking rack in the center of the oven. Butter or spray with nonstick cooking spray on the 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment and butter or spray paper.
Beat eggs, milk and vanilla extract in a bowl.
In the bowl of an electric stand mixer fitted with a stirrer (or hand mixer), add flour, baking powder, salt, and sugar and beat on low speed until well blended (about 30 seconds).Cut the avocado into pieces and add to the dry ingredients, along with half of the egg mixture. Mix on low speed until dry ingredients are moistened. Increase mixer speed to medium and beat for about a minute to develop texture. Scrape the sides and bottom of bowl
if necessary. Add remaining egg mixture twice, whisking well after each addition (about 30 seconds) to combine eggs and solidify cake structure.
Pour the batter into the prepared pan and smooth the top with a spatula or the back of a spoon. Bake the cake for about 55-65 minutes or until golden brown and a toothpick inserted in the center of the cake comes out clean. Turn the pan over about halfway through cooking. (The cake will pop in the middle.) If you find the cake is getting too brown as it bakes, cover with lightly buttered aluminum foil.
Take the cake out of the oven and let it cool on a wire rack for about 10 minutes. Then remove the cake from the tin and let cool completely on a lightly buttered wire rack.
Pound Cake
can be stored covered at room temperature for a few days, in the refrigerator for a week, or frozen for up to two months.
Give a loaf of bread.
Description:
Pound Cakes are so named because they were originally made with one pound of butter, one pound of sugar, one pound of eggs, and one pound of flour. In France, Pound Cakes are called Quatre Quarts, which means four quarters, in reference to the amount of ingredients. Although the Pound Cakes we make today are often in different proportions than the original recipe and often contain baking powder or baking soda, they still have a wonderful fat, moist, and buttery texture with a beautiful
-gold crust. powder mixing method. Instead of the more common "whisking" method, which first whisks the butter and sugar together, then the eggs, followed by the flour and milk, this recipe uses what we call a "one bowl" or "quick method" (also known as 'dump' cake).The most important thing to remember when using this "one bowl" method is to let all the ingredients come to room temperature and be sure to follow the instructions on the
mix. This method first mixs all the ingredients. room temperature, along with the liquid ingredients, are beaten into the dough. This method reduces the formation of gluten in the dough, creating a densely textured cake with a soft, supple crust.
This cake is also delicious eaten alone or sprinkled with powdered sugar. You can also serve it with fresh fruit accompanied by whipped cream or ice cream.You can also try baking a slice of cake or, an even better idea, making a muffin. Jane Rodmell in her book "The Greatest Weekends of Summer" tells us to beat an egg with two tablespoons of milk and Grand Marnier, then dip each slice of cake in this mixture, the same way you would a cake. french toast. Then place the slices on the griddle, toasting to
golden on each side. Serve as a dessert with fresh berries and whipped cream. Delicious.
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