Tuesday, June 5, 2018

Vanilla Rum Pound Cake

 Simple cake really needs the best ingredients ^^.



As I always say that I rarely eat low fat, low sugar food or sweet, because the best way to stay happy and healthy for me is eating real food, full fat, haha. When I eat good food that packed with full flavour I eat less as only 1 piece or dish of it can fulfil me. So, if I want to eat pound cake, it has to start with good and delicious butter. Luckily that it's easy to get good quality European style cultured butter from many supermarkets, well, the price is higher but it really worth every penny! 
I really recommend anyone who start baking that it's good to use the best ingredient that you can find (anyway, I mean the ingredients that you like the taste, not the highest price). Esp. when you bake something that so simple, as the taste of the ingredient will be the main actor. 
Actually, this cake is simple pound cake, that has a bit of rum added into it, so it filled with intoxicated fragrance of rum. Anyway, you can skip it if you don't have it or don't like it, ^^ and you will make vanilla pound cake instead.
PS. Pound cake will become moist after fully cover and rest for 1 night, but if you can resist just eat it right away, haha.


Recipe: Vanilla rum pound cake
สูตรภาษาไทย: เค้กปอนน์วานิลลารัม

日本語のレシピ:バニララムパウンドケーキ
Youtube: เค้กปอนน์วานิลลารัม, Vanilla rum pound cake, バニララムパウンドケーキ


 Vanilla Rum Pound Cake
make 18x 7 cm cake


1/3 tsp ....................... Baking powder
100 g ......................... Cake flour
100 g ......................... Salted butter
55 g ............................ Sugar (A)
2 ................................ Egg yolks
1 tbsp ......................... Milk
20g ............................ Honey
1 tbsp ......................... Rum*
1 tsp .......................... Vanilla extract
2 ............................... Egg whites
40 g .......................... Sugar (B)

*You can skip it to make vanilla pound cake instead.






Preheat oven to 170°C.
Line the 18x 7 cm loaf pan with baking paper, set aside.



 Sift together flour with baking powder, set aside.



Beat the butter until smooth.
Add the Sugar (A) and beat until light in color.


 Add the egg yolks, and beat until combine.


 Pour vanilla, rum, milk and honey into the bowl.


 Beat until combine.


 Make the meringue by beating egg whites until foamy.
Add the sugar (B) gradually.


 Beat until soft peaks formed.


Fold 1/3 of the sifted flour mixture into the egg yolks bowl.


 Fold half of the meringue into the bowl.


 Fold half of the rest of the flour into the bowl.


 Fold the rest of the meringue into the bowl.


 Pour the rest of the flour mixture into the bowl.


 Until fully combine.


 Pour into the prepared pan, and smooth the top.


Tap lightly to remove large air bubble.



Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, about 40-45 minutes.


Vanilla Rum Pound Cake

2 comments:

  1. I don't have an 18 X 7cm loaf pan. My smallest loaf pan is 8 X 4 inches. May I know if there's a pan substitute or a conversion? Thank you and hope to hear from you soon :)

    ReplyDelete

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