Double-Vanilla Pound Cake

Before i start let me share with you a small anecdote between me and my mum so that you will know why i have not been posting as often as i like!

**Starting to prep ingredients for baking mum came into the kitchen and stood beside me silently.

me: looks at mum and ask yes mummy?
mum: concentrating at a piece of paper in her hands
me: mummy?
mum: *starts waving the paper in my face* starts talking girl ah don't you get tired of baking?
me: *shocked* mummy how could you ask me this when you know this is my hobby!
mum: *silent for a moment* then she place the paper she has been waving in my face onto the table you see you see because of your hobby electrical bill shot so high!
me: hello are you sure it's because of my hobby?? i don't use the oven everyday hor! especially since you have been finding excuses not to let me bake!
mum: its for your own good what you always bake into the wee hours of the night then not enough rest not good for you.
me: *thinking mum has a new tactic again* so you are just putting on a show with the electrical bill?
mum: you think i actress ah then walks away
me: ........

that's my mum! lol!

Recently I've been borrowing lots of bakery books from the library and 1 of them happens to be The Art & Soul of Baking by Cindy Mushet. Its a very good book i must say and her instructions are very clear, a very good book for a beginner.


Its nearing Christmas and after much flipping and browsing i settled on a pound cake recipe, the very one that caught my eye from the very beginning! I'm not sure whether pound cakes are consider festive cakes but nevertheless i am baking this for my christmas gathering =D!

Bake in a mold i recently purchase! doesn't this look like a log cake but without any decoration? well i'm suppose to decorate it but but but lets just say everything went hay-wired at the last moment. hehe!

If you see closely, there are specks of black particles in it! I splurge on some vanilla beans hehe and i must say they are worth the money it makes the cake really fragrant!
The texture is very very fine and uber soft! it literally melts in your mouth due to the fine texture, not too buttery, sweetness is just right so won't you give it a try?


I'm submitting this to Aspiring Bakers #2: Christmas! (Dec 2010) hosted by Passionate About Baking!
The closing date is 26 December 2010 all are welcome to join with or without blog please do support!
For more details please click here.


And before i forget, i would like to thank Zoe of Bake for Happy Kids for presenting these 2 awards to me i'm so honored to receive them! She's a very sweet lady and her bakes are fantastic too! Please hope over to her blog to have a look!

Double-Vanilla Pound Cake
(adapted from The Art & Soul of Baking by Cindy Mushet)


Ingredients
3/4 cup sugar
1 vanilla bean
170g unsalted butter, softened
3 large eggs
1 tbsp pure vanilla extract
2 cups cake flour
1/2 tsp baking powder
1/3 cup sour cream, at room temperature (i changed to whipping cream)

Method:

1. Preheat oven to 180°C. Lightly coat a baking pan with butter/oil and fit it with a parchment paper to extend up both long sides to the top of the pan.
2. Cream the butter and sugar: Place the sugar in a large bowl, use a paring knife to split the vanilla bean  lengthwise, then turn the knife over and use the dull edge to scrape the seeds into the sugar. Blend on low speed until the seeds are evenly dispersed. Add the butter and beat on medium-high until the mixture is light and fluffy.
3. Beat the eggs in a small bowl. On low speed, add the eggs to the butter mixture about 1 tbsp at a time, allowing each addition to completely blend in before adding the next. About halfway through, turn off the mixer and scrap down the bowl, then continue adding the eggs. Mix in vanilla extract, and scrap down the bowl again.
4. Sift cake flour and baking powder in a medium bowl and whisk to combine. With the mixture on the lowest speed, add the flour mixture and whipping cream alternately, beginning with one-third of the flour mixture and half of the whipping cream; repeat, then finish with the flour mixture. Scrap down the bowl and finish blending by hand if necessary.
5. Scrap the batter into prepared pan and smooth the top. Bake for 45-55mins, until firm to the touch and passed the skewer test. Transfer to a rack to cool completely before serving.