A moist and delicious pound cake with a sweet scent of vanilla bean paste and buttermilk
- Unsalted butter 100g
- Fine granulated sugar 90g
- a little salt
- Vanilla bean paste 5g
- Whole egg 95g
- Light flour 75g
- Baking powder 3g
- Almond poodle 25g
- Buttermilk powder 10g
- Milk 10g
- Cream the butter that has been brought to room temperature with a spatula or a whisk, add granulated sugar, salt, and vanilla bean paste, and mix to mix the sugar and butter. Once mixed, mix well with a hand mixer until it becomes white and fluffy.
- Add the beaten eggs that have been brought to room temperature into Step 1 in 4 to 5 portions, and mix well with a hand mixer each time, to incorporate plenty of air so that the final volume will double in size. *Be careful not to add all the eggs at once, as they will easily separate. If the temperature of the whole egg is 1 to 2 degrees higher than that of the butter, it will be harder to separate.
- Add the sifted flour to Step 2, and mix the flour and butter together in a cutting motion, then stir from the bottom with a rubber spatula. When the mixture is no longer floury, add the milk and mix evenly.
- Place the dough from step 3 into the mold lined with the pattern paper, and drop it from a slightly high place to remove the air and make it look hollow in the center.
- Bake in an oven preheated to 180 degrees for 10 minutes, then lower the temperature to 170 degrees and bake for about 30 minutes. If you insert a bamboo skewer into it and nothing sticks to it, it’s ok. Remove from the mold and cool on a cake cooler.
- Once it has cooled down, wrap it in plastic wrap and store it.