Recipe: English Pound cake step by step with pictures | Handy.Recipes

English Pound cake

Cooked English Pound Cake

Time to cook: 65 minutes

Nutritional Value

The recipe for this pie is interesting because it It uses a slightly unusual method of mixing the dough, which is literally done in 10 minutes. Instead of the usual method, which involves whisking butter and sugar together and then adding eggs, then flour and milk, this recipe uses what the British call "one bowl" or "quick method" (also better known as"dump" pie). This means that all the dry ingredients are combined first, and then the room temperature butter, as well as the liquid ingredients, are whipped into a batter. This method reduces the formation of gluten in the flour, thus obtaining Thus, baking a softer, more delicate consistency. I have to admit, this pie does come out very soft and tender. Of course, you can make it using the regular cooking method with great results, but it will take much longer. Most importantly, when using the one-bowl method", is that all the ingredients must be at room temperature and the whipping time and speed must be exactly right.

Author of the recipe

Ingredients for English Pie "pound":

  • Eggs (large, room temperature) - 3 pcs
  • Milk (room temperature) - 3 tablespoon
  • Wheat flour / Flour - 150 g
  • Sugar - 150 g
  • Salt - 0.25 teaspoon
  • Dough leavening agent - 1 teaspoon
  • Vanillin - 0.25 teaspoon
  • Butter (room temperature + a little to grease the molds) - 185 g

How to cook English cake "pound" step by step with photos

Grease a buttered 18x18 cm baking tin with baking paper on the bottom.

Using a whisk, lightly beat together the eggs, milk and vanilla extract for one minute.

Pour all the dry ingredients (flour, baking powder, salt, sugar and vanilla) into the mixer bowl and mix on low speed for 30 seconds.

Add the butter and half of the egg mixture.

Mix on low speed until dry ingredients are moistened, literally 30 seconds.

Increase mixer speed to medium and whisk for one minute.

Add half of the remaining egg mixture and beat on medium speed for 30 seconds.

Pour in remaining egg mixture and beat on medium speed for 30 seconds. That's it, the dough is ready.

Drop the dough into the prepared dish and smooth the surface with a spatula or the back of a spoon.

Bake in a preheated 180 degrees oven for 55 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. If the pie gets very brown, cover it with lightly oiled aluminum foil after about 30 minutes of baking.

Place the finished pie in the form on the rack to cool for about 10 minutes.

Remove the pie from the baking dish and cool completely on a lightly oiled rack.

"Pound" Can be stored for several days at room temperature, one week in the refrigerator, or frozen for two months.

Pies "Pound" were made by the great-grandmothers, grandmothers and mothers of modern Englishmen. That's the name of it "Pound" was given to them because the pie in the original recipe contained one pound of butter, one pound of sugar, one pound of eggs, and one pound of flour. Those pies that are baked today, these days, have different proportions from the original, but they are still remarkably rich, moist, buttery, and with a beautiful ruddy crust. Help yourself to!

Nutritional Value:

Whole Dish:
2825.4 Calories
37.9 g
177.4 g
269.4 g
397.9 Calories
5.3 g
25 g
37.9 g

Salt, Flour, Wheat Flour, Sugar, Butter, Creamy, Milk, Baking powder, Baking, Vanilla Bean, Fluffy, Cakes, Pastry

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