After reading my post explaining why I hate cake (BTW, thank you all so much for the support, it moved me deeply), you will now have a closer understanding to the significance of me trying to make my own pretty petit fours using Joy of Baking’s Pound Cake.
I got out some of my old cake decorating tools after receiving this giant box of decorating goodies from Wilton! They were so very generous. I was determined not to let them down.
The Recipe
I knew it was a big risk to make the cake myself. Homemade cakes are moist and brittle in comparison to store-bought or cakes made with mixes. But I wanted something pretty and delicious!
I buttered a loaf pan and lined the bottom with parchment paper that I buttered as well.
I brought three eggs to room temperature by putting them in warm water for a few minutes.
You want 13 tbsp (1/2 + 1/3 cup) of room temperature unsalted butter. I weighed mine instead. It would have been 185 grams without the paper, that is what you want.
In the bowl of a mixer with the paddle attachment on add 1 1/2 cups of sifted cake/pastry flour, 3/4 cup sugar, 1 tsp baking powder and 1/4 tsp salt.
In a separate bowl whisk together the 3 eggs, 3 tbsp room temperature milk and 1 1/2 tsp vanilla extract.
Instead I added 1 tsp of vanilla bean paste and…
Then 1 tsp of vanilla extract which finished off my bottle.
First mix on low to combine dry ingredients and then add butter.
Then add half the wet ingredients.
Mix on low until dry ingredients are moistened. Increase speed and beat for 1 minute. Scrape down sides of bowl.
Gradually add remaining egg mixture in 2 additions, beating about 30 seconds after each addition.
You will be left with this beautiful batter!
Scrape batter into prepared pan and smooth top with spatula. Bake in a preheated 350F oven for 55 to 65 minutes.
I checked just after 45 minutes and I am glad I did! See how the cake has pulled away from the pan? It was definitely more than done, damn it. Thankfully I had covered it with lightly greased aluminum foil after 30 minutes so the top did not darken.
Cool on wire rack for 10 minutes, then remove from cake pan and cool completely on lightly buttered wire rack.
I love how you can see the vanilla bean seeds throughout the cake. It was incredibly moist, full of bubbles and quite delicious. I knew that on the first day it would be way too soft to turn into mini cakes so I let it sit overnight.
To be continued…
It looks buttery and yummy.
I love pound cake, it’s so moist and dense at the same time, it is such a comfort food. Lemon poppy seed is my fave. I recently picked up a few glass loaf pans for a really good deal and the pound cake bakes beautifully in them, just perfect.
Can’t wait to see how you transform this gorgeous loaf into petit fours.