Vanilla Pound Cake 雲尼拿磅蛋糕

Pound cake is named for the traditional proportions of a pound each of flour, butter, sugar and eggs. The following is a scaled down version that incorporates leavening agent (baking powder) for a less dense pound cake and milk for added moisture. I also tried something new by substituting trehalose for a portion of the sugar to further reduce the sweetness. Trehalose is similar to white sugar in texture and appearance with only 38% of its sweetness. I’ve made this cake twice to find out the right balance of sweetness without making the cake too dry (reducing sugar also reduces the moisture level and makes the cake hard). 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 are added at first. The other half is mixed with milk, which is to be incorporated alternatively with the flour at a latter stage.
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減糖版本,同時也加入泡打粉和牛奶增加蛋糕鬆軟和濕潤度。 除此之外,EC也嘗試加入海藻糖進一步保水和減低甜度。海藻糖跟白砂糖的外貌和質地相似,甜度只是砂糖的38%。EC試做了兩次調整份量,以下的配方是最好的(減糖太多會導致蛋糕變得又乾又硬)。為了令蛋液更加容易被牛油吸收,減少攪拌時蛋油分離的情況,只牛油只與一半份量的蛋白混合,餘下的蛋白則與牛奶一起跟麵粉交替混合。

This classic buttery and springy pound cake is loaded with butter. If you are looking for bundt cakes with less butter, please visit my other blog posts such as Chocolate Sour Cream Bundt Cake, Banana Walnut Bundt Cake, Banana Bundt Cake with Chia Seeds, Pumpkin and Chocolate Marbled Bundt Cake and Chocolate Bundt Cake with Chocolate Ganache.

Vanilla Pound Cake

For 6-cup bundt cake pan


200 g cake and pastry flour, plus extra for coating
1 tsp baking powder
1/2 tsp salt
4 large eggs (about 200 g)
45 g milk
200 g unsalted butter, slightly softened, plus extra for greasing
135 g granulated sugar (I used organic sugar)
35 g trehalose
1 tsp vanilla bean paste or pure vanilla extract


低筋麵粉 200克(另加少量塗模用)
泡打粉 1茶匙
鹽 1/2茶匙
大蛋 4隻(約200克)
牛奶 45克
無鹽牛油(室溫放軟) 200克(另加少量塗模用)
細砂糖(EC用有機蔗糖) 135克
海藻糖 35克
雲尼拿醬或純雲尼拿香油 1茶匙

Directions 做法

Preheat oven to 325ºF/160ºC. Grease and flour the bundt pan. Tap off excess flour. In a large bowl, sift together the flour, baking powder and salt. In another bowl, mix together 2 egg whites and milk. Set aside.

With a hand mixer or a stand mixer fitted with the paddle attachment, beat softened butter with low speed until smooth. Add sugar and trehalose and beat on medium speed until light and fluffy, 4 to 5 minutes, scraping the sides of the bowl if needed

Beat in two egg yolks until incorporated. With medium speed, beat in the remaining two eggs in two to three additions, beating well after each addition. Beat in vanilla. Scrape down the sides of the bowl.

With low speed, add flour mixture in three additions, alternating with egg white/milk mixture in two additions. Mix until just combined and do not over-mix. Scrape down the sides and bottom of bowl.

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.

Bake for 45 minutes or until cake is golden, feels firm and a toothpick inserted in the center comes out clean (tent with aluminum foil for the final 15 minutes of baking if the cake appears to brown too quickly). 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(若蛋糕過早上色可在烘焙過程最後十五分鐘加蓋錫紙 ),各家焗爐火力不同,請自行調節焗爐溫度及時間。

Cool in pan for 5 minutes before inverting onto a wire rack to cool completely. For best flavor, let cake rest overnight in an airtight container before consuming.
※for a crispy crust, reheat cake slices in the toaster oven for several minutes

If you want to republish this recipe, please link back to this post.

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