Pound cake is named for the traditional proportions of a pound each of flour, butter, sugar and eggs. Mine is a reduced sugar and scaled down version that incorporates leavening agent (baking powder) for a less dense pound cake and mashed bananas for extra moisture.
磅蛋糕的名稱來自其傳統材料比例– 麵粉，牛油，砂糖和雞蛋各一磅。EC依比例縮小了份量製作自己的版本，糖的比例固然减少了，也加入泡打粉增加蛋糕鬆軟度，另外亦加了香蕉泥使蛋糕更濕潤。
To make it easier for the egg mixture to be incorporated into the butter mixture and to prevent curdling, only half of the egg whites is added at first. The other half is mixed with mashed banana which is to be mixed in alternatively with the flour. Note that I am using a 6-cup cast aluminum bundt pan here. Longer baking time is required if loaf pan is used as there is no middle heating core. It’s hard to state an exact baking time as every oven is different. However, if the cake is thoroughly baked, the top would look golden brown and spring back to the touch while the center crack may still look a bit moist. A wooden skewer inserted into the center of cake should come out clean and the internal temperature should reache 210℉ (99℃) on an instant-read thermometer. So If you are uncertain about the baking time, use the above guidelines to determine the doneness of cake.
為了令蛋液更加容易被牛油吸收和減少攪拌時蛋油分離的情況，EC初期只把一半的蛋白份量加入與牛油混合，餘下的一半蛋白則預先與香蕉泥一起拌勻，稍後才與麵粉一起交替混合。注意EC使用的是6杯容量的中空環形鑄鋁蛋糕模(bundt pan)，若使用一般長方形烤模，因為中央欠缺了煙囪，因此入爐時間要延長。鑒於各家焗爐型號功能有別，恕EC未能提供準確入爐時間。烤透的蛋糕表面色澤金黃，用手輕按表面會回彈，中央的裂縫驟看仍有少許濕潤的情況。若以竹籤插進蛋糕，取出後不會沾有任何麵糊，用溫度計測試時中央整體溫度應達210℉ (99℃)。因此在不肯定蛋糕要焗多久之情況下可用上述的方法判斷蛋糕是否巳烤熟。
This pound cake is loaded with butter. If you are looking for banana cake that contains less butter, please visit my other blog posts such as Banana Walnut Bundt Cake, Banana Bread (Oil and Butter Free), Banana Bundt Cake with Chia Seeds and Chocolate Banana Chiffon Cake.
這是牛油份量十足的磅蛋糕，若想做牛油量較少的香蕉蛋糕可參考香蕉核桃環形蛋糕，香蕉蛋糕 (無油/牛油)，香蕉奇異籽環形蛋糕和朱古力香蕉戚風蛋糕。
Banana Pound Cake
香蕉牛油磅蛋糕
For 6-cup bundt pan
6杯容量中空環形蛋糕模份量
Ingredients
200 g cake and pastry flour, plus extra for coating
1 tsp baking powder
1/2 tsp salt
1 overripe medium-sized banana (100 to 120 g without peel)
4 large eggs (about 200 g)
200 g unsalted butter, slightly softened, plus extra for greasing
150 g granulated sugar (I used organic cane sugar)
Notes: The eggs I use are about 50 g each without shells.
材料
低筋麵粉 200克(另加少量塗模用)
泡打粉 1茶匙
鹽 1/2茶匙
熟香蕉 1隻中型(不連皮計約100至120克)
大蛋 4隻(約200克)
無鹽牛油(室溫放軟) 200克(另加少量塗模用)
砂糖(EC用有機蔗糖) 150克
註：EC用的大蛋每隻淨重約50克
Directions 做法
Preheat oven to 325ºF/160ºC. Grease and flour the bundt pan. Tap off excess flour then set aside.
焗爐預熱325ºF/160ºC，環形蛋糕模內抹牛油洒上薄麵粉後拍走多餘麵粉，備用。
In a mixing bowl, sift together the flour, baking powder and salt. Set aside.
麵粉、泡打粉和鹽混合過篩放在攪拌盆中備用。
In a large bowl mash banana with a fork then mix with 2 egg whites until blended. Place remaining eggs (4 egg yolks and 2 egg whites) in another bowl and beat lightly. Set aside.
香蕉放大碗中用叉壓成泥，加入兩個蛋白拌勻，餘下的蛋(四個蛋黃和兩個蛋白)放在另一大碗中輕輕打散備用。
With a hand mixer or a stand mixer fitted with the paddle attachment, beat softened butter with low speed until smooth. Add sugar and beat with medium speed until light and fluffy, scraping the sides of the bowl if needed
用電動打蛋器或座枱式攪拌器(使用攪拌槳配件)把軟化牛油低速打滑，加入糖轉中速拌至顏色轉淡及蓬鬆，需要時用膠刮清理盆邊。
Add egg mixture in 4 to 5 batches, beating well after each addition.
分四至五次加入蛋液，每次要打至蛋液完全被吸收。
With low speed, add flour mixture in three additions, alternating with banana mixture in two additions. Mix until just combined and do not over-mix. Scrape down the sides as needed.
粉類分三次，香蕉混合物分兩次交替加入低速混合至剛無粉粒，切勿過度攪拌，需要時可用膠刮清理盆邊。
Spoon batter into the prepared pan. Tap the pan several times gently on a work surface to release any bubbles that may have developed and ensure the batter reaches all crevices in the design. Smooth top with a spatula.
把麵糊倒進模中，往枱上敲幾下讓麵糊充分填滿模具的坑紋和釋出較大的氣泡後抹平表面。
Bake for 45 minutes or until cake is golden, feels firm and a toothpick inserted in the center comes out clean. Adjust oven temperature and baking time accordingly for your own oven. ※Baking time would be about 1 hour if loaf pan is used
入爐焗45分鐘或至蛋糕顏色金黃、表面有彈性及竹籤插入蛋糕取出不沾麵糊，各家焗爐火力不同，請自行調節焗爐溫度及時間。※若用長方模烘焙時間大約要一小時
Cool in pan for 10 minutes before inverting onto a wire rack to cool completely. For best flavor, let cake rest overnight before consuming.
出爐10分鐘後脫模，反轉蛋糕移到鋼架完全放涼，第二天待味道融合後才食用。
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