Hello,
This is a video of making a basic pound cake that many subscribers asked for.

The more basic the content, the longer it seems to be,
I wanted to include good recipes and detailed processes,
It took me a while to make the video. ㅠㅠ
Thank you for waiting 😊

As many of you may know
Pound Cake is a cake originated in England.
It was named Pound Cake because it started with 1 pound (453 g) of butter, sugar, eggs and flour.
The basic formula is butter: sugar: egg: flour = 1: 1: 1: 1.

There are three to four recipes for pound cakes, but the most commonly used method is
It is a cream method that is made by putting sugar in soft butter and collecting air.
The recipe I'm going to introduce you today is made with the cream method.

The most important thing to make a pound made with the cream method without fail
1) the temperature of butter
2) the temperature of eggs and other ingredients;
3) room temperature
is.

As I said in the video, if you just match the butter and egg temperatures,
The separation between the materials will rarely happen.
Also, in winter these days, the room temperature is cold
Butter, eggs and batter tend to get cold.
If the room is too cold, heat it up to keep it warm.
If that is difficult, you can also work with the butter and egg temperature slightly higher.
If you like eggs, soak in warm water just before use
This will prevent the eggs from separating because of the low temperature.

The recipe I'm introducing is not a very new and special taste,
Moderately heavy and moist without deviating significantly from the basic formulation
If you like pound cakes, you can enjoy them.
It is a texture that is faithful to the basic pound cake, so it can be transformed into various flavors.
For those who want to make a different flavor, we will briefly introduce how to modify the recipe below.

If you liked my video, please like and subscribe
Please ask questions in the comments so I can answer as much as possible. :) Thank you.


▶ Ingredients (mold size: 15.5 * 7.5 * 6.5cm)

100 g Unsalted butter
90g Caster sugar
100g Egg
100g Cake flour
2.5g Baking powder
30g Heavy cream
1g Salt
1/2 to 1 piece of Vanilla bean (* Optional)

1) Add sugar 3 ~ 4 times to butter at room temperature, increase the volume by 1.5 times, and whip until the color of butter turns white. It's good to add salt at this time.
(Salt is usually grainy, so when you add it later, you can feel the salty taste.)

2) Divide the eggs at room temperature 10 times and add them gradually while you whip the butter so that the batter is not separated and creamy emulsified.

3) Add the cake flour, baking powder and vanilla bean seed and fold with spatula.

4) Add the heavy cream at room temperature and fold until the batter becomes smoothly.

5) Put the batter in the greaded mold, concave the center with a spatula and bake at 160 degrees Celcius for 50 minutes. (Unox oven)

* My oven has very high heat, so if you use the same temperature in your home oven, it may be weak.

* To check if you're done, take a look at the cracks in the middle and take it out if it seems to be dried.

6) Take the poundcake out of the mold and cool them in a cooling net.

* When it's completely cooled, wrap it in a plastic wrap or seal it with food container and leave it for a day to make it moist.

* Storage is possible for 5 days in a cool place after being sealed. If you want to keep it for a long time, please slice it and pack it individually and freeze.



* Variation (To make it for a different flavor)
Earl gray Flavor: Add 4g of earl gray tea (grind tea leaves finely for use)
-Lemon Flavor: Add the lemon jest of a lemon (It's better to apply lemon glaze on the surface: lemon juice and sugar powder at 1: 5 ratio.)
-Chocolate Flavor: Replace 10-15g of flour with cocoa powder
-Matcha Flavor: Replace 10-15g of flour with matcha powder
-Skipping baking powder: Less bulky and more dense texture
-Replace the cake flour with the plain flour: more heavy texture





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