(Sub)Beginner friendly pound cake with 4 ingredients. Flour batter method, Never split mix.

Summary

In this video, the host demonstrates how to make a delicious pound cake using a simple method that avoids the common issue of splitting the batter. The recipe features equal parts of butter, sugar, flour, and eggs, with a focus on room-temperature ingredients for the perfect texture. The process involves beating butter and sugar until fluffy, adding eggs and flour in stages, and optional flavorings like vanilla or lemon. The cake is baked at 160°C for about 50 minutes, cooled, and topped with syrup for extra flavor. Ideal for viewers looking for a simple, foolproof pound cake recipe.

Takeaways

• 😀 Pound cake requires equal parts butter, sugar, flour, and eggs.
• 😀 Start by beating butter and sugar until fluffy before adding eggs.
• 😀 Use the flour batter method to avoid splitting the mix, which is common in butter cakes.
• 😀 Warm water is added to dissolve sugar in eggs, and the mixture is stirred to prevent the eggs from cooking.
• 😀 After dissolving the sugar, set the egg mixture aside to cool down before proceeding.
• 😀 Mix half of the flour with butter, then add the remaining flour later.
• 😀 Ensure the butter is at room temperature and soft for better mixing.
• 😀 Start mixing at low speed to combine dry ingredients, then increase speed to medium to continue beating until fluffy.
• 😀 Optionally, prepare decorations for the cake if desired.
• 😀 Add eggs in three stages, ensuring each addition is well combined without overmixing to avoid gluten formation.
• 😀 Flavor the cake with vanilla extract or lemon juice, if preferred.
• 😀 Bake the cake at 160°C for 50 minutes, but baking time may vary depending on the oven and cake tin.
• 😀 Let the cake rest in the tin for 15 minutes before removing it.
• 😀 Apply syrup to the cake and let it cool down further before serving.
• 😀 Encourage viewers to subscribe, like, and comment for support.

Q & A

Why is it important to use room temperature butter when making pound cake?

Room temperature butter is easier to beat and incorporates more air into the batter, which helps create a light and fluffy texture in the cake.

What is the purpose of adding warm water to the sugar and egg mixture?

The warm water helps dissolve the sugar more effectively, preventing the eggs from cooking and ensuring a smooth mixture.

Why is it necessary to add flour in two stages when making pound cake?

Adding the flour in two stages prevents overmixing, which can develop excess gluten and result in a denser cake.

What is the advantage of the flour batter method shown in the script compared to the traditional method?

The flour batter method reduces the risk of splitting the mixture, which often happens in the traditional method when adding eggs and flour separately.

Why should the butter and sugar mixture be beaten until fluffy?

Beating the butter and sugar until fluffy incorporates air into the batter, which contributes to the lightness of the cake.

Can the cake's flavor be customized, and if so, how?

Yes, the flavor can be customized by adding extracts like vanilla or lemon juice after the eggs and flour have been incorporated.

What is the recommended baking time and temperature for pound cake?

The recommended baking temperature is 160°C for about 50 minutes, but the time may vary depending on your oven and cake tin size.

Why should you let the cake rest in the tin for 15 minutes after baking?

Allowing the cake to rest in the tin for 15 minutes helps it set and makes it easier to remove without breaking.

What does applying syrup to the cake do?

Applying syrup helps to keep the cake moist and adds additional flavor, enhancing the overall taste.

What is the role of flour in the batter, and why is it important to not overmix?

Flour provides structure to the cake. Overmixing can develop gluten, which makes the cake dense and heavy rather than light and airy.