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Vanilla-Butter Pound Cake




Source of Recipe


Internet


Recipe Introduction


All ingredients should be about 70ºF for this recipe. Cold eggs and butter will result in a rubbery, heavy cake.



List of Ingredients




Melted unsalted butter
6 whole eggs, at room temperature
6 egg yolks (1/2 cup), at room temperature
1 tbs vanilla extract
1 tbs water
1 pound unsalted butter, at room temperature
1 pound 2 ounces (510g) Vanilla Sugar* or granulated sugar
1 tsp salt
14 ounces cake flour, sifted


Recipe



1. Brush melted butter over the inside of 2 loaf pans measuring 8 X 4 inches, then line the pans with baking paper (one sheet with the corners cut off I'll try and scan the diagram if you need but it's like a rectangular "cross").

2. Place the whole eggs, egg yolks, vanilla, and water in a small bowl. Mix to break up the eggs and combine the ingredients without beating in any air. If the mixture is cooler than 70ºF, place the bowl in a bain-marie (larger bowl with very warm water) and stir for a minute or two to warm it. Do not heat to the point of cooking the eggs. Set aside.

3. Place the soft butter in a mixer bowl and beat, using the paddle attachment, for about 2 minutes. Add the sugar gradually and continue to beat for 4 to 5 minutes until the mixture is light in color (almost white) and fluffy. With the mixer running, pour the egg mixture in very gradually, taking about 5 minutes to add all of it. Beat in the salt. Fold in the sifted cake flour one-fourth at a time. Divide the batter between pans.

4. Bake at 350ºF for about 1 hour. A wooden skewer inserted into the top of the cakes should come out clean. Un old from the pans and cool to room temperature. Wrap and store at room temp for up to one week.

*Vanilla Sugar: In a jar tall enough to hold the vanilla beans upright and allows for plenty of sugar to surround the beans, place the desired number of beans (more beans more flavor) and fill with sugar. Seal tightly. Shake the jar once a day to circulate and increase the fragrance. After 1 week sugar is ready.