POUND CAKE with a fine crumb | Classic Vanilla Pound Cake Recipe

author ROOKIE WITH A COOKIE   3 weekly ago

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Soft Marble Butter Sponge Cake

How To Make Soft Marble Butter Sponge Cake (Homebake & Less Sweet) Subscribe https://youtu.be/6f2P_x1iLFs Ingredients (6 inches round pan) (A) 1. 60g (6tbsps) melted butter 2. 65g (1/2cup full) cake flour 3. 1/4 tsp baking powder 4. A pinch of salt 5. 3 eggs yolks 6. 45g (45ml) milk 7. 1/2 tsp vanilla 8. 2g (1tsp) cocoa powder (B) 1. 3 egg whites 2. 50g (5tbsps) sugar Preheat oven at 125°C. Water bake at 125°C for 43 minutes. Baking time may vary depending on the type and accuracy of oven.


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Lemon Pound Cake | Keto Recipes | Gluten Free | Low Carb

This Lemon Pound Cake made with Almond Flour is just as good if not better than any conventional cake and it is sugar free, gluten free and carb free, too. I am so happy with the recipe as it makes a great coffee time cake or a snack and also satisfies your craving for some sweet. It has a wonderful texture much like around cake and is very versatile. You can top it up with some whipped cream and berries for a more formal dessert. I hop you guys give it a try and leave me a comment down under. Happy Cooking! Ingredients for Lemon Pound Cake: 6 large, Egg 2/3 cup, Coconut Oil 2 cup, Almond Flour 5 tsp, Coconut Flour 1 tsp, Baking Powder 1 tsp, Baking Soda 1/4 tsp Salt 2/3 cup, Lemon juice, raw 1 tsp Vanilla Essence 3/4 Cup Erythritol 2 Droppers(12 drops) Stevia Ingredients for the glaze: 1/3 Cup Cream Cheese 1/3 Cup Heavy Cream 6 drops Stevia Macros: Serves 12 Each Serving Calories: 174 Fat: 17 Protien: 4 Net Carbs: 2

How to Make Pound Cake | Easy Homemade Pound Cake Recipe

In this episode of In the Kitchen with Matt, I will show you how to make pound cake. This easy homemade pound cake recipe is amazing and uses only 6 everyday ingredients, if I can make it you can make it, let's get baking! Don't forget to subscribe to my channel and check out my other videos. Find me on other social media platforms here: Other Youtube Channel: https://www.youtube.com/user/climberdude111 Facebook: https://www.facebook.com/inthekitchenwithmatt/ Twitter: https://twitter.com/KitchenWithMatt Instagram: https://www.instagram.com/inthekitchenwithmatt/ Instructables: https://www.instructables.com/member/In%20The%20Kitchen%20With%20Matt/ Check out my new dating book here (Food and dating go hand in hand): http://amzn.to/2DwfseZ Ingredients: 1 lb of butter, room temp (softened) (453g) 3 cups of white granulated sugar (600g) 6 large eggs 4 cups all-purpose flour (512g) 3/4 cup of milk (180mL) 2 tsp. vanilla extract (10mL) shortening for pan flour for dusting pan Tools: Hand mixer or stand mixer: https://amzn.to/2GFNXSz tube pan or bundt cake pan: https://amzn.to/2GJ7em9 spatula bowls This is not a sponsored video all products used were purchased by me. Transcript: (partial) Hello and welcome back to In the Kitchen with Matt, I am your host Matt Taylor. Today I am going to show you how to make a pound cake, mmm yummy. I love pound cake. I had a request quite awhile ago to make a pound cake, so here we go that is what we are going to do, it is really easy to do simple ingredients, only six ingredients, if I can do it you can do it, let’s get started. All right down below in the description I will list the amounts for all of these ingredients. Let’s go ahead and preheat the oven to 300 degrees Fahrenheit. Now let’s start with our butter you need room temp softened butter, I forgot to take my butter out of the fridge this morning so I put it in the defroster, for about a minute, minute and a half, I did over do it a little bit, you don’t want it melted like this, I think being a little melted like this should be just fine. Now let’s go ahead and take a hand mixer or you can use your stand mixer, and if you don’t have any of those I will put a link down below where you can pick one up. Let’s go ahead and mix this really well probably 3 for minutes, until it gets nice and fluffy the butter, this is going to add air to the butter and it is going to help the cake rise. Nice so this is what you want, you want your butter to turn white like this, now we will take our sugar and we are going to go ahead and slowly incorporate this, I am going to do it about a third of it at a time. Lots of butter and sugar, this is great and then one time here I am going to go ahead and just scrape the sides down. All right and then we want to add our eggs one at a time, so I have six eggs here, just one at a time, and you just mix it on low until the egg yolk the yellow is all incorporated, and once our last egg is done, let’s go ahead and scrape the sides a little. You can tell it is going to start to feel really nice and fluffy. And now what we want to do is we want to start to add our milk and our flour. I am going to start with a little bit of my flour and then go with milk, and then go with flour, and then go with milk, so we will begin with flour, end with flour, and do milk in between, if that makes sense? So let’s do a little bit of flour, a little bit of our milk, and this is just so we can get a lot a very even distribution, scrape our sides, looking good, and then the rest of our flour, scrape the sides, all right perfect. Now at this point I am going to remove the beaters. And now I am just going to fold in my vanilla extract, also note you can half the extract, like you could use half vanilla half almond extract, if you like, seen that done. We will just fold the extract in. You might think why don’t you just mix the extract in, if you are constantly mixing we are going to lose our air that we have created in the batter, and folding it like this, going underneath and turning it over, helps to keep the air in the batter intact. You will be able to tell how light and fluffy and amazing this batter is. All right awesome, our pound cake batter is done. Now what we do is we take a tube pan, or a bundt pan like this I have this nonstick wilton, it is brand new I am giving it a try, I hope it works out well, it should be just fine. And then what you do is you will take some butter, or what I did is I took some shortening, you use your fingers and you go around the edges, and the sides of the pan, and then you put some flour in there and you just kind of tilt it all around, and then tap it and shake the excess flour out, even though it is a nonstick pan, I still do it, just for an added precaution, I don’t want my cake to be sticking inside there, now I will use the batter, now sometimes you will have a little bit of extra batter, and if that happens that is fine I will usually just put it in a cupcake.

Average Japanese House - Inside the Home of a Typical Tokyo Family

This is an inside look of a typical Japanese family's house in Tokyo Japan. This is a very common home in Tokyo. Unlike many people who rent Tokyo Apartments, this is a rented Tokyo House. The design of the Tokyo Home is very similar to other Japan homes except maybe the basement and attic. ----- Thanks for Watching ----- I hope you enjoyed the video. If you liked it, please hit that thumbs-up button as it helps me out. Any questions or comments, leave it in the comment section and I'll get back to you. If you want to see more videos like this, hit that subscribe button and I'll see you again next time. ----- For more info about me ----- -Website https://www.tokyozebra.com/ - Facebook: https://www.facebook.com/paolofromtokyo - Twitter: https://twitter.com/paolofromtokyo - Instagram: http://instagram.com/paolofromtokyo ----- My Film Gear ----- - Canon 80d w/ Lens (Standard) - Canon EF-S 18-135mm f/3.5-5.6 (USA Link) http://amzn.to/2jPQbWU (International) http://geni.us/pyBIG7S - Canon Lens (Wide) - Canon EF-S 10-18mm f/4.5-5.6 IS STM Lens (USA Link) http://amzn.to/2iV06eR (International) http://geni.us/KmUsuoV - Rode Videomicro Microphone (USA Link) http://amzn.to/2iJnFXT (International) http://geni.us/ZaFl4a - Joby GorillaPod SLR-Zoom (USA Link) http://amzn.to/2kjlxGB (International) http://geni.us/sWTzFEJ - DJI Mavic Pro Drone (USA Link) http://amzn.to/2mM6LrH (International) http://geni.us/5bDaE - Go Pro Hero 5: (USA Link) http://amzn.to/2jwD0rK (International) http://geni.us/iZVhtet - GoPro External Mic Adapter (USA Link) http://amzn.to/2t6u1lg (International) http://geni.us/TDV2MmZ - DJI Osmo Mobile (USA Link) http://amzn.to/2jH1nFO (International) http://geni.us/TsqCU0i - Joby GorillaPod Magnetic (USA Link) http://amzn.to/2kjczJx (International) http://geni.us/uCd2wQ - iPhone 6s (USA Link) http://amzn.to/2kIOJak (International) http://geni.us/MfwVv - iPhone Lens - Olloclip 4-1 (Wide Angle) (USA Link) http://amzn.to/2kj3wUF (International) http://geni.us/QxRW - Rode Videomic ME Microphone (for iPhone) (USA Link) http://amzn.to/2iSzCFU (International) http://geni.us/KBOZ - For a complete list of my gear: https://www.tokyozebra.com/my-gear/ Music: http://www.epidemicsound.com/

Ever wondered why your Pound Cake always comes out so crumby? The secret to making a Pound Cake that has a very fine crumb is to get all the ingredients at room temperature. This is literally the only secret! Butter should be soft because it just creams a whole lot better with the sugar. Eggs should be out of the fridge at least an hour early (or just soak them in warm water for 10 mins). And milk should not be chilled. If you have the patience for it, I'd say go ahead and sift in the flour because sifting helps to lighten it up. Always remember to let your Pound Cake cool completely before slicing!

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